




Lily Vanilli’s Easter Brownies
A wonderfully easy recipe, these Easter brownies are fudgey, gooey and deliciously moreish. Perfect for the easter weekend.
Tag us @lily_vanilli_cake we’d love to see how you get on
Ingredients
300g Dark Chocolate, rough chopped
5 Eggs
300g Unsalted Butter
400g Caster Sugar
80g Cocoa Powder
200g Plain Flour
Malden to sprinkle
Easter chocolate eggs
Method
Preheat the oven to 180c fan
Grease and line a square 25cm pan
Mix the eggs together in your stand mixer and add the chocolate
Meanwhile, melt the butter in a saucepan over a medium heat, then add the sugar and stir to combine, leave on the heat until the sugar is dissolved — this takes around 4 minutes and will start to caramelise.
Pour the buttery sugar mixture into the stand mixer on top of the eggs and chocolate and mix with the paddle attachment for around 4 mins
Add the flour and the cocoa and mix to combine evenly
Pour into your tin, sprinkle with salt and bake for around 20-25 minutes
When they’re ready, the edges will be set but there will be a slight wobble in the middle when you shake the pan.
Then press some chocolate Easter eggs into the top of the brownie while it’s still warm.