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.