Easy Easter Brownies

Get creative with your leftover chocolate eggs and rustle up a batch of these beautiful and super easy brownies.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 18 people

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm (8 inch) baking tin and line with nonstick baking paper.

Put the butter and 150g (5oz) chocolate in a microwave-safe bowl. Kids will love helping with this. 

Microwave on medium power for 1 minute. Give the mixture a good stir, then continue to heat in 20-second bursts, until the mixture has melted.

Remove and set aside to cool a little.

Put the sugar, eggs and vanilla (if using) in a separate bowl and briefly whisk to combine. Stir in the cooled chocolate mixture – kids can help with this.

Ask your little helpers to sift in the flourand cocoa, then you can add the remaining chocolate and mix well.

Pour the mixture into the prepared tin and bake for 20-25 minutes, until a thin crust forms on the surface with a slight wobble.

Remove from the oven and leave to cool in the tin for 30 minutes, before transferring to a wire rack to cool completely.

Cut into 36 squares and chill until ready to serve. Enjoy cold from the fridge, at room temperature of warmed in the microwave for 10 seconds.

To freeze the brownies, wrap tightly in foil and eat within 2 month. Defrost for 1 hour at room temperature.

If you have any leftover Easter eggs, use the chocolate in the brownies – simply put them in a large freezer bag and gently bash with a rolling pin. 



Ingredients

175g butter, plus extra for greasing
200g milk chocolate, broken into pieces
225g light soft brown sugar
2 medium eggs
1 tsp vanilla extract
100g plain flour
30g cocoa powder

 

Ingredients

175g butter, plus extra for greasing
200g milk chocolate, broken into pieces
225g light soft brown sugar
2 medium eggs
1 tsp vanilla extract
100g plain flour
30g cocoa powder

 

Preparation

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm (8 inch) baking tin and line with nonstick baking paper.

Put the butter and 150g (5oz) chocolate in a microwave-safe bowl. Kids will love helping with this. 

Microwave on medium power for 1 minute. Give the mixture a good stir, then continue to heat in 20-second bursts, until the mixture has melted.

Remove and set aside to cool a little.

Put the sugar, eggs and vanilla (if using) in a separate bowl and briefly whisk to combine. Stir in the cooled chocolate mixture – kids can help with this.

Ask your little helpers to sift in the flourand cocoa, then you can add the remaining chocolate and mix well.

Pour the mixture into the prepared tin and bake for 20-25 minutes, until a thin crust forms on the surface with a slight wobble.

Remove from the oven and leave to cool in the tin for 30 minutes, before transferring to a wire rack to cool completely.

Cut into 36 squares and chill until ready to serve. Enjoy cold from the fridge, at room temperature of warmed in the microwave for 10 seconds.

To freeze the brownies, wrap tightly in foil and eat within 2 month. Defrost for 1 hour at room temperature.

If you have any leftover Easter eggs, use the chocolate in the brownies – simply put them in a large freezer bag and gently bash with a rolling pin.