Lily Vanilli’s Easter Brownies
A wonderfully easy recipe, these Easter brownies are fudgey, gooey and deliciously moreish. Perfect for the easter weekend.
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300g Dark Chocolate, rough chopped
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.