Easter egg brownie with golden eggs

Bling my brownie

How do you make a delicious chocolate brownie treat even better? Give it the golden touch…

By , 12 April 2017
Bling my brownie
  • Ready in: 45 mins
  • Serves: 22
  • Price: 40p per serving
Nutritional Info
Each 50g serving contains
  • Energy 923KJ 221KCAL
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
of your reference intake.
Typical energy values per 100g: 1845kJ/441kcal.
  • 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.