Lily Vanilli’s Easter Brownies

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

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.