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The perfect way to use up a glut of chocolate and entertain your little ones during the Easter holidays.


  • 175g unsalted butter
  • 200g milk chocolate broken into pieces
  • 150g light brown sugar
  • 3 medium free range eggs
  • 100g plain flour
  • 2 tbsp cocoa powder
  • Pinch of salt


  1. Preheat the oven to 180C and grease and line a 20cm baking tin.
  2. Melt the butter and chocolate in a bowl over simmering water or in the microwave. If using the microwave, heat the mixture in short bursts until it has all melted. Set aside to cool slightly.
  3. In a separate bowl, whisk together the sugar and eggs until thick and creamy.
  4. Gently stir the slightly cooled chocolate mixture into the sugar and egg mixture.
  5. Sift in the flour, cocoa and salt and gently fold until just combined.
  6. Pour the mixture into the prepared tin and bake for 20- 25 minutes until a thin crust has formed around the edges but the middle is still a little wobbly.
  7. It will be tempting to dive straight in but let the brownie cool in the tin for at least 30 minutes – then get stuck in!
  8. These brownies are incredible topped with a scoop or two of ice-cream and a sprinkle of crushed mini eggs, crunchie or flakes. The perfect Easter pud!

Top Tip!

You really can use any combination of chocolate in this recipe – we used a mixture of dairy milk, twirls and crunchies this time. You can also add mini chocolates into the batter before baking – munchies, mini eggs or mini cream eggs all work well!