Make your Easter at home this year fun for the whole family, with this fantastic Easter traybake recipe. You can substitute the toppings with what you may have in the larder or whatever you fancy, I’m using mini eggs on this occasion. It’s very simple and brilliant for kids to decorate, bringing some joy into your kitchen for Easter.
- 185g unsalted butter – I use Kerrygold
- 185g dark chocolate
- 3 eggs
- 275g caster sugar
- 85g plain flour
- 40g cocoa
- 2 bags of mini eggs
- chocolate and caramel sauce for drizzling
- Place the butter and chocolate in a heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30 second intervals until melted.
- Pre-heat the oven to 180c. Grease and line a 20cm square tin.
- Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer, whisk the mix for around 5 – 8 minutes on maximum speed, until it’s thick, creamy and doubled in size.
- Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
- Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula, just until everything is fully combined, try not to over-mix.
- Pour the mixture into the prepared tin and carefully level the mixture with the spatula.
- Pop into the middle of the oven and bake for 20 minutes.
- Once the brownie is out, place on a plate, break some mini eggs (leaving some whole) and scatter over the top. Drizzle with the chocolate and caramel sauce.
Cut into healthy squares and enjoy.
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