Easter Egg Brownie – Square Roaster
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 of the Easter Egg Brownie – Square Roaster.
Ingredients
- 270g Butter
- 1 & 3/4 Cups Caster sugar
- 2 Cups Self-raising Flour
- 1 cup cocoa powder
- 2 tsp Vanilla essence
- 2 tsp soy sauce
- 4 Eggs, large
- 400g Easter Egg chocolate broken into bits
Step 1
Preheat the forced oven to 170C (350F).
Step 2
Melt butter over medium heat in a Square Roaster, once melted, turn off the heat and leave to rest for 2 minutes
Step 3
Put all chocolate pieces in a small Silicone mixing bowl and microwave for 40 seconds to soften.
Step 4
Combine all other ingredients in a Large Silicone mixing bowl, mix well then add chocolate mix and stir.
Step 5
Pour/Scrape all ingredients into the Square Roaster. Slowly stir to combine brownie mix with butter. Smooth over the 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 a spatula or Egg Flip around the edge – use an egg flip to cut in the pan (5 x 6 strips) and dish directly out of the Roaster (or you could flip onto the cooling rack)
Step 9
Serve warm with Vanilla Bean (or your favorite 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.
Easter Egg Brownie – Square Roaster
Ingredients
- 270g Butter
- 1 & 3/4 cups Caster sugar
- 2 cups Self raising Flour
- 1 cup cocoa powder
- 2 tsp Vanilla essence
- 2 tsp soy sauce
- 4 large Eggs
- 400g Easter Egg chocolate (broken into bits)
Instructions
- 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 the 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 favorite Ice Cream.
Notes
