Easter Egg Brownie - Square Roaster

Easter Egg Brownie - Square Roaster

By Sharyn Colliver
0:05 To Prep
0:25 To Cook
30 Servings
Average Rating
Difficulty Easy

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!

Ingredients

  • 270g Butter
  • 1 & 3/4 Cups Caster sugar
  • 2 Cups Self raising Flour
  • 1 Cup cocoa powder
  • 2 tsps Vanilla essence
  • 2 tsps soy sauce
  • 4 Eggs, large
  • 400g Easter Egg chocolate broken into bits

Step 1

Pre-heat fan forced oven to 170C (350F).

Step 2

Melt butter over medium heat in Square Roaster, once melted, turn off heat and leave to rest for 2 minutes

Step 3

Put all chocolate pieces in small Silicone mixing bowl and microwave for 40 seconds to soften.

Step 4

Combine all other ingredients in Large Silicone mixing bowl, mix well then add chocolate mix and stir through.

Step 5

Pour/Scrape all ingredients into the Square Roaster. Slowly stir to combine brownie mix with butter. Smooth over surface.

Step 6

Bake for 25 minutes (no lid). Brownie may seem quite soft but it will firm as it cools.

Step 7

Remove from oven and cool in Roaster for 10 minutes.

Step 8

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)

Step 9

Serve warm with Vanilla Bean (or your favourite Ice Cream.

Chef's Tips

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.

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