Easter Brownie

This brownie is very indulgent. I’ve started with a basic brownie recipe and put an Easter twist on it using mini eggs. You can use whatever chocolate you like or chocolate chips. I added some sea salt at the end to break through the sweetness – delicious!


  • 300 grams butter
  • 80 grams cocoa
  • 1 tsp vanilla
  • 500 grams brown sugar
  • 3 eggs
  • 185 grams plain flour
  • 200 grams chocolate (of your choice! I used Berry Biscuit Whittakers)
  • 125 grams mini eggs, cut or crush half of them
  • Sea salt


  1. Preheat oven to 150 celcius.
  2. Melt butter, cocoa and vanilla in a large microwave proof bowl
  3. Add brown sugar and mix well
  4. Add eggs one at a time, incorporating well after each one
  5. Fold in the flour until just mixed
  6. Add the chocolate and fold again, gently
  7. Bake for 20 minutes, then remove from the oven and top with mini eggs, press down slightly into the half cooked brownie
  8. Return to the oven and bake for another 25-30 minutes until surface springs back when touched
  9. Remove from the oven and sprinkle with sea salt, if you desire





Albie Eaton

I’m Albie. I am a full time Sports Manager, part time student, spare time baker! I love cupcakes, home-style cooking and writing articles for my bestie Kimberley.