Bling my brownie
- 190g unsalted butter, cubed
- 200g good-quality plain chocolate, broken into pieces
- 3 large eggs
- 250g caster sugar
- 100g plain flour
- 40g cocoa powder
- 1tsp vanilla extract
- 80g bag Galaxy Golden Eggs
- Cake Décor Glitter Spray in Gold
- 2tbsp Asda Golden Crunch Sprinkles
- 7 Asda Mini Easter Eggs (only the gold-wrapped ones)
Preheat the oven to 180C/160F/Gas 4 and line a 20cm square cake tin with parchment paper.
Melt the butter and plain chocolate in a glass bowl set over a pan of simmering water. Don’t let the base of the bowl touch the water, and do not stir them together. Set aside until cool but not solid.
Whisk the eggs and sugar together for 5 mins using an electric whisk. The mixture is ready when it is pale, really thick and you can write your initial with the trail from the whisk!
Sift over the flour and cocoa and fold together lightly. Gently stir the butter and chocolate until combined then fold into the whisked mixture with the vanilla.
Stud the mixture with half the Galaxy eggs and bake for 35-40 mins until the brownie is risen and set, and starting to come away from the paper. Remove from the oven and leave to cool in the tin.
Chop the remaining eggs into small pieces and scatter over the brownie with the Mini Eggs and Gold Crunch before spraying with glitter. Top with a gold-wrapped egg to serve.