150g Butter

2/3 cup brown sugar

1/3 cup caster sugar

2 eggs, lightly beaten

1 cup (150g) Gluten free Plain flour

1/2 cup (50g) cocoa powder

100g dark chocolate

1/2 cup M&M’s or chocolate of your choice

20 mini Easter Eggs

2 Cadbury Creme Eggs

Extra M&M’s and mini Easter Eggs for decorating

  1. Melt butter in a saucepan over medium heat until melted, add sugars and chocolate and stir until melted. Remove from heat and cool for about 10 minutes.
  2. While your mixture is cooling, grease a line base and sides of a 19cm square cake pan.
  3. Sift flour and cocoa powder in a large bowl. Pour cooled butter mixture into dry ingredients and whisk until smooth add combined.
  4. Add eggs and whisk until smooth. Add M&M’s and peeled mini Easter eggs, stirring until mixed throughout the batter.
  5. Pour batter into prepared pan and top with halved Creme Eggs and extra M&M’s and Easter Eggs.
  6. Bake at 160c for about 35 minutes; Cool in pan. Remove brownie to chopping board and cut into pieces (as big or small as you like)
  7. Enjoy X