- 200 g unsalted butter
- 200 g dark chocolate
- 160 g (1 cup) brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 120 g (3/4 cup) plain flour
- pinch of salt
- 2 tbs cocoa powder
- 125 g mini solid Easter eggs
Preheat oven to 190 degrees celsius (fan forced) and grease and line a square baking tin with baking paper. Set aside.
Place the butter, dark chocolate and brown sugar into a microwave-safe bowl. Melt on 50% power for 3-4 minutes (stirring every 30 seconds) or until melted. Allow to cool slightly.
Mix through the eggs and vanilla extract.
Sift over the plain flour, salt and cocoa powder and gently stir.
Stir through the mini solid Easter eggs.
Place into the oven to cook for 25 minutes or until a skewer inserted into the middle comes out slightly sticky with crumbs.
Allow to cool and then cut into slices. Store in an airtight container at room temperature for up to 5 days.
Calories: 283kcal | Carbohydrates: 26g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 24mg | Potassium: 135mg | Fiber: 1g | Sugar: 17g | Vitamin A: 7.6% | Vitamin C: 0.3% | Calcium: 4.3% | Iron: 12.3%