Recipes

Easter chocolate brownie

If you have leftover Easter chocolate, this recipe is an easy and satisfying way to use it up. These chocolate brownies are rich and soft, with crushed Mini Eggs adding texture and a subtle crunch. Its an easy bake that makes the most of seasonal treats without feeling wasteful.

Chocolate brownies topped with crushed Mini Eggs, baked in a square tin and sliced into portions

Ingredients

200g dark chocolate, broken into chunks
200g unsalted butter
3 eggs, large
250g golden caster sugar
1 tsp vanilla extract
125g plain flour
½ tsp salt
100g Mini Eggs

Method

1. Preheat the oven to 180°C. Line a 20cm square cake tin with baking parchment.

2. Melt the chocolate and butter together in a Smeg saucepan, using a low heat. Stir to combine and set aside to cool.

3. In the Smeg Stand Mixer, and whisk attachment, gently whisk together the eggs and sugar. Whisk in the chocolate/butter mixture, then add the vanilla extract, followed by the flour and salt. Mix until just combined. Pour into the lined cake tin.

4. Place the Mini Eggs in a food bag and crush them using a rolling pin. Sprinkle the crushed pieces evenly over the cake mixture. Bake for 30 minutes, or until the top is set. Leave the brownies to cool in the tin before slicing into pieces.

SPF2012CRM

Kitchenware, Cookware, Saucepans, Cream, 50's Style , 20 cm

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SMF05CRUK

Stand mixer, 1000 W, Cream, 50's Style

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SOP6900TP

Oven, Victoria, Galileo cavity: Traditional pyro, 60cm Single Ovens, Thermo-ventilated, Cream, A, Pyrolytic

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