White chocolate-coconut rainbow brownie
- 185g unsalted butter
- 50g cocoa powder
- 3 large eggs
- 225g caster sugar
- 115g plain flour
- 40g desiccated coconut
- ¼tsp vanilla extract
- 2 x 75g bags Kinder Mini Eggs
- 50g white chocolate
- 1tbsp Asda Rainbow Sprinkles
- Dr. Oetker Pink Food Gel
Preheat the oven to 180C/160F/Gas 4 and line a 20cm square cake tin with parchment paper. Remove the foil from the mini eggs.
Melt the butter. Stir in the cocoa and set aside.
Whisk the eggs and sugar together for 5 mins using an electric whisk. The mixture is ready when it is pale, creamy and doubled in size.
Sift over the flour, add the coconut, vanilla extract and 1 pack of the Kinder Mini Eggs, then fold together lightly. Fold in the butter mixture, mix until smooth then pour into the tin.
Bake for 35-40 mins until the brownie is well risen and set, and starting to come away from the paper. Remove from the oven and leave to cool in tin.
Melt the white chocolate, add a drop of pink colouring and stir very lightly. Halve the remaining eggs; arrange then on the brownie, drizzle with the pink chocolate and scatter with sprinkles.