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 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
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.