Easter egg brownie

White chocolate-coconut rainbow brownie

White chocolate, toasted coconut, sprinkles – there’s a rainbow of colours and flavours in this Easter treat!

By , 05 April 2017
White chocolate-coconut rainbow brownie
  • Ready in: 50 mins
  • Serves: 20
  • Price: 37p per serving
Nutritional Info
Each 50g serving contains
  • Energy 929KJ 222KCAL
    11%
  • Fat high
    13.0g
    19%
  • Saturates high
    8.0g
    40%
  • Sugars high
    17.0g
    19%
  • Salt med
    0.23g
    4%
of your reference intake.
Typical energy values per 100g: 1858kJ/444kcal.
Ingredients
  • 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
Method
  • 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.