Ingredients

The following ingredients have 4 Servings
  • 200 g (⅞ cup) unsalted butter (cubed)
  • 200 g (1 ⅓ cups) milk or dark chocolate chips ((or chopped leftover Easter eggs))
  • 200 g (1 cup) dark brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 125 g (1 cup) flour (plain /all purpose)
  • 50 g (¼ cup) cocoa powder (unsweetened)
  • ½ tsp salt
  • 300 g (10 ½ oz) Cadbury's Mini Eggs (chopped or whole)
  • 130 (1 cup) icing sugar (to dust)
  • 1 tsp vanilla extract
  • water (as needed)
  • pink food colouring (as needed)

Instruction

  • Preheat the oven to 180C (350F) / 160C (325F) Fan setting. Mist a 20cm (8 inch) brownie pan with cake release and line with baking paper, letting the paper overhang the edges.
  • Put the butter and chocolate chips into a mixing bowl. Microwave for 30 seconds, stir and repeat until the butter melts. Stand for a minute or so then stir together until the chocolate has melted. Cool slightly before adding the eggs.
  • Add the sugar and eggs and stir vigorously with a wooden spoon to combine.
  • Sift in the flour and cocoa powder and stir to combine until you have a thick and glossy batter.
  • Fold most of the mini eggs into the batter, reserving a few to use over the top.
  • Spoon into the brownie tin and level. Top with a few mini eggs. Bake for 28 minutes or until the brownies still feel slightly squidgy in the middle.
  • Leave the brownies to cool for at least a couple of hours before lifting out of the tin and slicing. If you slice them while they are still warm they will fall apart so please be patient!
  • Mix all the ingredients for the icing in a bowl, adding enough water to create a thick but pourable icing. Drizzle over the brownies before slicing.