What a great way to use up all those left-over Easter Eggs plus I love the cheekiness of the secret ingredient... Soy Sauce! It balances out the sweetness and enhances the richness of the chocolate. Amazing!
Pre-heat fan forced oven to 170C (350F).
Melt butter over medium heat in Square Roaster, once melted, turn off heat and leave to rest for 2 minutes
Put all chocolate pieces in small Silicone mixing bowl and microwave for 40 seconds to soften.
Combine all other ingredients in Large Silicone mixing bowl, mix well then add chocolate mix and stir through.
Pour/Scrape all ingredients into the Square Roaster. Slowly stir to combine brownie mix with butter. Smooth over surface.
Bake for 25 minutes (no lid). Brownie may seem quite soft but it will firm as it cools.
Remove from oven and cool in Roaster for 10 minutes.
Run spatula or Egg Flip around edge – use egg flip to cut in pan (5 x 6 strips) and dish directly out of Roaster (or you could flip onto cooling rack)
Serve warm with Vanilla Bean (or your favourite Ice Cream.
Why not melt some extra chocolate and drizzle over brownie. Allow to set for 5 mins. This brownie will be very rich so you only need to use small servings; I cut 5 x 6 lines to get 30 pieces in the square roaster - You could even go smaller.