We still have so many Easter eggs. I have been slowly removing them from the kids rooms and hiding them in the pantry. Last weekend we decided to take 6 or so of the hollow smaller eggs and add them to this brownie recipe.
This brownie recipe is up there with one of my most favourite easy sweet recipes to make. It is a simple one bowl mix, no melting of ingredients required. Just mix, pour and bake, easy.
You get a lovely flaky top with the dense centre and a subtle crunch from the chocolate pieces – absolute heaven.
Enjoy on there own or heat to serve and top with ice cream, peanuts and chocolate topping for a yummy dessert.
1/2 Cup Sunflower Oil
1 Cup Brown Sugar
1 Tsp vanilla Essence
2 Large Eggs
1/2 Cup Plain Flour
1/2 Tsp Baking Powder
1/3 Cup Cocoa
1/4 Tsp Salt
100gm Broken Chocolate Pieces (I used Easter eggs)
LET’S PUT IT ALL TOGETHER
1. Preheat the oven to 170 degree Celsius.
2. In a bowl add the oil and sugar and whisk together. Add the vanilla essence and the eggs and continue to whisk until well combined.
3. Add all the dry ingredients and mix well. Add in the chocolate pieces and give a final mix through.
4. Pour into a lined 20cm x 20cm pan. Place into the oven and bake for 20-25 minutes. It should still be a little soft when you touch it.
Allow to cool completely before removing from the tray and cutting. Sprinkle with icing sugar to serve.
Makes 16 squares.
Store in an airtight container in the fridge for up to one week. Best eaten at room temperature.