Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Triple Chocolate Easter Brownies
These brownies are packed with chocolate for a truly decadent Easter treat!
-
Cook: 25 mins
Prep: 15 mins - 9
- Easy
Go back
Triple Chocolate Easter Brownies
These brownies are packed with chocolate for a truly decadent Easter treat!
-
Cook: 25 mins
Prep: 15 mins - 9
- Easy
Ingredients
| 165g dark chocolate | |
| 165g butter | |
| 2 medium eggs | |
| 80g Juvela Gluten Free White Mix | |
| 160g soft brown sugar | |
| 25g cocoa powder | |
| ½ tsp baking powder | |
| ¼ tsp salt | |
| 100g Cadbury’s mini eggs | |
| 5 Cadbury’s creme eggs (You will have one-half spare) |
Method
- Melt chocolate and butter and then pour into a large bowl and add the beaten eggs.
- Using a sieve, add the White mix, brown sugar, cocoa powder, baking powder and salt. Mix well until a thick batter forms with no lumps.
- Stir in the mini eggs.
- Transfer the brownie batter into a lined baking tin; we used a 20x20 tin. Bake in a preheated oven (180°C/160°C/350°F/Gas Mark 4) for 25 minutes. Whilst the brownie is baking, cut the creme eggs into halves. When the brownie is ready, gently press the crème eggs into the brownie. Then leave to cool for 15 minutes before cutting. Cut into nine equal slices and enjoy.
- Bake in a preheated oven (180°C/160°C/350°F/Gas Mark 4) for 25 minutes.
- Whilst the brownie is baking, cut the creme eggs into halves.
- When the brownie is ready, gently press the crème eggs into the brownie. Then leave to cool for 15 minutes before cutting.
- Cut into nine equal slices and enjoy.
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