Easter Egg Chocolate Brownie

MAKES 20 SQUARES

Deliciously rich and gooey and chocolatey and so easy to make, this is one of our go-to family-pleasing bakes. Dressed up with little eggs, it makes the perfect pass-round Easter treat.

Made in our Brownie Tin.

Ingredients

For the brownie

  • 4 large eggs
  • 450g caster sugar
  • 200g butter
  • 80g cocoa powder
  • ¼ tsp vanilla extract
  • 100g self-raising flour
  • 100g chocolate chips

To decorate

  • Sugar-coated chocolate eggs
  • Caramel sauce
  • Chocolate sauce

Instructions

  1. Preheat the oven to 180C/Gas 4. Grease and line our Brownie Tin with baking parchment or our Reusable Non-Stick Traybake Liner.
  2. In a large bowl, beat the eggs together with a fork, then add the sugar and mix together until smooth.
  3. Melt the butter in a small pan over a low-medium heat, then mix in the cocoa powder. Add this mixture to the eggs and sugar, along with the vanilla extract, and stir until combined.
  4. Sift in the flour and stir in until completely smooth, then add the chocolate chips and stir again.
  5. Pour the mixture into the prepared tin and spread it out evenly. Bake for 20-25 minutes, or until the top has begun to brown and form a crust.
  6. Leave to cool in the tin for 5-10 minutes, then turn out onto a wire rack to cool completely.
  7. To decorate, scatter over a handful of sugar-coated chocolate eggs and drizzle with caramel and chocolate sauce.