Easy Easter brownies

Easy Easter brownies recipe

9 ratings

For the perfect sweet treat this Easter, get creative with your leftover chocolate eggs and rustle up a batch of these beautiful and super easy brownies. Ready in under an hour, they're ideal as an after dinner pud. See method

  • makes 36
  • 15 mins to prepare and 30 mins to cook, plus cooling
  • 105 calories / serving

Ingredients

  • 175g (6oz) butter, plus extra for greasing
  • 200g (7oz) milk chocolate, broken into pieces
  • 225g (7 1/2oz) light soft brown sugar
  • 2 medium eggs
  • 1 tsp vanilla extract (optional)
  • 100g plain flour
  • 30g (1 1/4oz) cocoa powder

Each serving contains

  • Energy

    435kj
    105kcal
    5%
  • Fat

    6g 9%
  • Saturates

    4g 19%
  • Sugars

    9g 10%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 11.5g Protein 1.2g Fibre 0.5g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm (8 inch) baking tin and line with nonstick baking paper.
  2. Put the butter and 150g chocolate in a microwave-safe bowl. Kids will love helping with this. Microwave on medium power for 1 min. Give the mixture a good stir, then continue to heat in 20-sec bursts, until the mixture has melted. Remove and set aside to cool a little.
  3. 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 flour and cocoa, then you can add the remaining chocolate and mix well.
  4. Pour the mixture into the prepared tin and bake for 20-25 mins, until a thin crust forms on the surface with a slight wobble.
  5. 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 secs. To freeze the brownies, wrap tightly in foil and eat within 2 month. Defrost for 1 hr at room temperature.

Tip: 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.

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