Easter Egg Brownies

Serves 16 Vegan Vegetarian Easter
Prep time 20 mins Cook time 25 mins Total time 45 mins


  • 200g Dark chocolate
  • 200g Koko Original Milk
  • 100g Koko Spread
  • 185g Self raising flour
  • 4 Tbsp Cocoa powder
  • 150g Caster sugar
  • 1tsp Vanilla seeds/essence
  • 1 pinch Sea salt
  • 150g Doisy & Dam Dark Chocolate Eggs

Give this recipe some Koko love!


  1. Heat water in a saucepan.
  2. Place a bowl on top of the saucepan and break the chocolate into the bowl to melt. Continuously stir.
  3. In a separate saucepan heat Koko Original and Koko Spread until Spread melts then take of the heat.
  4. Preheat oven to 180C and line a baking tray with baking paper.
  5. Sieve the flour and cocoa powder into a large bowl then mix in Koko Original and Koko Spread, melted chocolate and sugar, vanilla and salt to form a smooth batter.
  6. Put Mini Eggs in a resealable bag and bash with a rolling pin and spread over the lined baking tray.
  7. Pour the batter mixture into the lined baking tray with the eggs and place in oven for 20 minutes.