|Prep Time||5 minutes|
|Cooking Time||5 minutes|
|Makes||2 x 21cm loaf pan brownies|
- 150g unsalted butter, melted
- 150g dark chocolate 70% cocoa, finely chopped
- 2 room temperature eggs
- 1 cup (220g) caster sugar
- 1 tsp vanilla extract
- 1 cup (100g) almond meal
- 1/3 cup (50g) gluten free flour
- ¼ cup (25g) cocoa
- ½ tsp baking powder
- Pinch of salt
- 130g caramel filled Easter eggs, halved
A fun, tasty and super quick brownie recipe to make at home with the family this Easter.
Place butter in a 21cm Wiltshire Silicone Loaf Pan and microwave for 30 seconds-1 minute or until melted.
Transfer butter to a bowl and add chocolate. .
Stand for 5 minutes or until chocolate has melted into butter.
Add eggs, sugar and vanilla and mix to combine.
Sift over almond meal, flour, cocoa, baking powder and salt. .
Add most of the Easter eggs, reserving ½ cup for on top of the brownies, and mix well to combine.
Transfer half the mixture to the silicon loaf pan and smooth over with a spoon.
Scatter with half the remaining Easter eggs, pushing into the batter.
Microwave on 70% power for 4 ½ -5 minutes or until just cooked through and bubbling.
Chill for 5 minutes then carefully ease-out of the loaf pan onto a plate lined with baking paper. Chill.
Repeat with remaining mixture and Easter eggs.
Chill both brownies for a further 10 minutes then cut with a hot knife and serve.