[Core - Dessert] Brownies
with Speckled Choc Easter Eggs
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
- Gluten
- Wheat
Ingredients
1 packet
Chocolate Brownie Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Easter Treats Speckled Eggs
(Contains: Milk, Soy May be present: Almond, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Walnut, Eggs, Gluten, Wheat.)
Cooking Steps
• Preheat the oven to 180°C/160°C fan-forced. Line the baking tin with baking paper. • Lightly crush speckled eggs their packet using a rolling pin or roughly chop.
• Melt butter in the microwave or in a saucepan. • Crack eggs into a large bowl. • Add chocolate brownie mix, melted butter and a pinch of salt. Stir with a wooden spoon until well combined.
• Transfer brownie mixture to the baking tin and spread with the back of a wooden spoon.
• Bake brownie for 15 minutes. • Remove brownie from oven and sprinkle over chopped speckled eggs.
• Bake brownie for a further 10-15 minutes or until just firm to the touch but still a little soft in the middle. • Allow to cool completely in the tin. TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownies more cakey and less fudgey, bake for an extra 5 minutes.
• When brownie has cooled, slice into 9 squares and transfer to a serving plate. TIP: Store any leftover brownies in an airtight container in fridge! Enjoy!
