These easy Easter brownies are rich and full of chocolaty goodness. Serve them warm with the caramel cream for a decadent Easter dessert!
Ingreadient:
- 150g brown sugar
- 150g caster sugar
- 60g cocoa powder
- 50g plain flour
- 1 tsp baking powder
- 180g Western Star Chef’s Choice Unsalted Cultured Butter, melted
- 3 eggs, beaten
- 100g dark chocolate, roughly chopped
- 75g walnuts, roughly chopped
- 75g white chocolate, melted
- 18 mini speckled Easter eggs
- 300ml Western Star Thickened Cream
- 2 tbsp store-bought caramel sauce
Direction:
- To make the brownies, preheat oven to 170c. Line a 20cm square cake tin with baking paper
- Whisk the sugars, cocoa, flour and baking powder together in a large bowl. Beat in the butter and eggs. Fold in the dark chocolate and walnuts until evenly distributed
- Pour into the prepared tin and add the white chocolate in spoonfuls, creating a swirly effect with a teaspoon
- Bake for 35 minutes. It should still be a little squidgy inside. While still hot, gently press the Easter eggs into the top of the brownie. Allow to cool in the tin for 10 minutes, then remove and cut into 9 pieces
- For the caramel cream, whisk the cream into soft peaks. Gently fold the caramel sauce into the whipped cream to create a rippled effect. Eat the brownies warm or at room temperature with a dollop of caramel cream
