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Seeing as though Easter is just around the corner, I couldn't resist developing a recipe that involved chocolate when CSR Sugar asked me to takeover their Instagram a couple of weeks before the big day!

The initial brief also stated that it should be something that you can bake with the kids...and I totally get this! I've found that my kids, especially the little ones, absolutely adore getting into the kitchen and baking up a storm with me. This recipe is perfect to bake with them as not only is it a simple recipe, it also ups the ante by using chocolate Easter eggs that are no doubt finding their way into every nook and cranny of pantries across this baking nation at the moment.

Feel free to use whatever solid eggs you like (milk or dark chocolate, caramel filled) although you should include some white ones to achieve the same effect as the one I baked.

Brownie heaven, I have no doubt this recipe will be a hit at your place these Easter holidays!

H xx

(In paid partnership with CSR Sugar)


Makes:
16 brownies  
Preparation Time: 10 minutes
Cooking Time: 32-35 minutes

Ingredients

  • 1 cup plain (all-purpose) flour, sifted
  • ¾ cup quality Dutch cocoa, sifted
  • ¾ cup CSR brown sugar
  • 1 cup CSR caster sugar
  • 175g unsalted butter, melted and cooled
  • 3 eggs
  • 1 ½ teaspoons vanilla bean paste
  • 150g mixed small chocolate Easter eggs, at least 4 of which are white eggs
  • 1 teaspoon CSR soft icing mixture, to serve
  • 1 small solid milk chocolate Easter egg, grated, to serve  
    Instructions
    1. Preheat the oven to 160C. Grease and completely line a 20cm square cake tin. Set aside.
    2. Place the plain flour, Dutch cocoa, sugars, butter, eggs and vanilla bean paste in a large mixing bowl. Stir till well combined, squashing out any lumps in the brown sugar as you go.
    3. Cut the white chocolate eggs in half and leave the rest of the chocolate eggs whole. Add the chocolates to the batter and stir to distribute. Place dollops of batter into the tin, use your spoon to spread to the edges of the tin and smooth the top of the brownie.
    4. Pop in the oven and bake for 32-35 minutes or until the top has dried out. Cool in the tin.
    5. To serve, dust the top of the brownie with the soft icing mixture and sprinkle over the grated chocolate. Cut into 16 brownie squares and enjoy!



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