Name: Dreamy Two-Toned Brownies
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 16
Ingredients: 200g dark cooking chocolate, chopped; 200g unsalted butter, chopped; 1 cup caster sugar; 1 tsp vanilla extract; 3 eggs; 3⁄4 cup plain flour; 2 tblsps self-raising flour; 2 tblsps cocoa powder; 2 x 110g packets white chocolate eggs

Dreamy Two-Toned Brownies

Best served warm with ice-cream on the side.

Serves 16

Prep

25M

Cook

35M

Total

Skip to Recipe

Brownies can be made up to one week ahead. Store in an airtight container in a cool place. Any flavoured chocolate eggs can be used – try Crunchie, Maltesers or Caramello. To serve as a dessert, serve brownie warm with ice-cream

Ingredients

200g dark cooking chocolate, chopped

200g unsalted butter, chopped

1 cup caster sugar

1 tsp vanilla extract

3 eggs

3⁄4 cup plain flour

2 tblsps self-raising flour

2 tblsps cocoa powder

2 x 110g packets white chocolate eggs

Method

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

2 Combine chocolate and butter in a large, heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl. Stir in sugar and vanilla. Cool for 15 minutes.

3 Whisk in eggs, one at a time. Add combined sifted ours and cocoa. Whisk until smooth.

4 Coarsely chop half the chocolate eggs. Fold into chocolate mixture. Pour into prepared pan. Spread evenly. Arrange remaining whole chocolate eggs evenly over top.

5 Cook in a moderately slow oven (160C) for about 30 to 35 minutes, or until just firm to touch. Remove from oven. Cool in pan.

6 To serve, lift brownie out of pan. Cut into rectangles.

Jane Ash

Sarah-Jane Hallett