What’s not to love about a delicious fudgie brownie. Top with a drizzle of white chocolate and some mini Easter eggs and you have the perfect finish for a lunch or picnic.
I’ve used my Decadent Chocolate Brownie recipe and swapped out the icecream and chocolate sauce for an Easter egg topping.
Preheat oven to 160C, fan-forced. Brush a 23cm square tin, or an 18x 28cm rectangle tin with oil, and then line with baking paper. Spread the nuts on an oven tray and toast in the oven for about 8-10 minutes. Chop coarsely. I find it easier to do this while they are still hot. Meanwhile, place the chocolate in a heat-resistant bowl over a pan of simmering water and stir until melted. Alternatively, microwave on Medium Low for 3 minutes, stir and then another 3 minutes, stir to combine. Combine the eggs, oil, sugar and vanilla in a mixing bowl. Use a hand-held mixer and beat until well combined and paler in colour, about 3-4 minutes. Add the melted chocolate and beat until combined. Sift together the flour, cocoa and baking powder and fold into the chocolate mix. Fold in the chopped nuts. Pour the mix into the prepared tin and bake in the pre-heated oven for about 40 minutes or until moist crumbs cling to a skewer inserted into the centre. Cool completely in the pan. For the topping Melt the white chocolate and milk together in a microwave safe container for approx 3-4 minutes on medium high. Stir to incorporate. Using a teaspoon or knife, drizzle the white chocolate over the brownie. Decorate with the mini eggs before the the white chocolate drizzle sets Cut into squares to serve.Easter Chocolate Brownies
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