Last updated on Feb 5th, 2021 at 09:39 am
*Makes approx 16
- 160g dark choc (broken into pieces)
- 200g butter
- 1 ½ cups castor sugar
- 3 extra large eggs (beaten)
- ½ cup Sasko Cake Flour
- ½ cup cocoa
- 300g Smarties mini eggs (or any small, candy-coated chocolate eggs)
- 40g chocolate (milk/dark/white)
- 180g miniature eggs (Speckled eggs/chocolate eggs)
- Preheat the oven to 170*C.
- Grease and line a high-sided, 20cm by 30cm baking tin with non-stick baking paper.
- Put the chocolate and butter into a heatproof bowl and place on top of a pot of simmering water on medium heat (the water must not touch the bottom of the bowl) and stir until the chocolate and butter have melted.
- Take off the heat, add the sugar and whisk until it has mostly dissolved. Set aside to cool slightly.
- Once the chocolate mixture has cooled down a little (it should be lukewarm), you can add the beaten eggs and beat well to combine.
- Sift the dry ingredients together and add to the chocolate mixture. Mix together until there are no visible lumps.
- Add half of the Smartie eggs and gently fold through.
- Pour into the lined baking tray and scatter over the remaining Smartie eggs.
- Bake in the oven for approximately 35 minutes – you want the brownie to be cooked, but still gooey – so the surface and edges should be firm, but the centre should still be slightly gooey when you insert a knife into it.
- Allow to cool completely in the baking tin before removing and peeling off the baking paper.
- Cut into squares.
Melt the chocolate and use it to stick the miniature eggs to the brownies.