Easter Egg Brownies

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

Ingredients

  • 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!

Method

  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.
Koko Spread Koko Original Milk