Life is uncertain. Eat dessert first … check this Recipe: Easter egg brownies

Life is uncertain. Eat dessert first … check this Recipe: Easter egg brownies

How to Make Easter egg brownies

Preparation time:

less than 30 mins

Cooking time:

30 mins to 1 hour


Serves 9–12




  • 5 creme eggs
  • 175g/6oz dark chocolate
  • 175g/6oz unsalted butter
  • 2 tbsp cocoa powder
  • 3 large free-range eggs
  • 150g/5½oz caster sugar
  • 150g/5½oz light brown sugar
  • 1 tsp vanilla bean paste
  • 115g/4oz plain flour
  • ½ tsp fine sea salt
  • 150g/5½oz shortbread


  1. Place the chocolate eggs in the freezer. (This will make them easier to cut cleanly and means they won’t melt too much in the oven.) Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4.

  2. Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin.

  3. Take the chocolate eggs out of the freezer and slice them in half vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 27–30 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares.

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