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Easter Egg Brownie

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 30
Course: Dessert
Ingredients Method Notes

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)

Method
 

  1. Pre-heat fan forced oven to 170C (350F).
  2. Melt butter over medium heat in Square Roaster, once melted, turn off heat and leave to rest for 2 minutes
  3. Put all chocolate pieces in small Silicone mixing bowl and microwave for 40 seconds to soften.
  4. Combine all other ingredients in Large Silicone mixing bowl, mix well then add chocolate mix and stir through.
  5. Pour/Scrape all ingredients into the Square Roaster. Slowly stir to combine brownie mix with butter. Smooth over the surface.
  6. Bake for 25 minutes (no lid). Brownie may seem quite soft but it will firm as it cools.
  7. Remove from oven and cool in Roaster for 10 minutes.
  8. 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)
  9. 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.