Recipe Easter loaded brownies
Ingredients
- 1kg Macphie Brownie Mix
- 250g unsalted butter
- 400g water
- 6 Cream Eggs, cut in half
- 10 crushed Mini Eggs
Method
In a machine bowl fitted with a paddle, add 250g soft, unsalted butter to 1kg of Macphie Brownie Mix.
Beat for 1 minute on slow. Add 400g water and beat for 1 minute on medium.
Deposit the mix into a lined baking tray and place in a pre-heated oven at 175°C for 25-30 minutes.
When out of the oven and still very hot, sprinkle over the crushed mini eggs. Then push in the halved cream eggs equally and leave to cool down.
The residual heat from the hot brownie will melt the chocolate eggs and allow them to sink and go all gooey.
