Easy Easter brownies recipe

Name: Easy Easter brownies
Yield: makes 36
Ingredients: 175g butter, plus extra for greasing; 200g milk chocolate, broken into pieces; 225g light soft brown sugar; 2 medium eggs; 1 tsp vanilla extract (optional); 100g plain flour; 30g cocoa powder

Created by The Tesco Recipes team

For the perfect sweet treat this Easter, get creative with your leftover chocolate eggs and rustle up a batch of these beautiful and super easy brownies. Ready in under an hour, they're ideal as an after dinner pud.

See method

makes 36
15 mins to prepare and 30 mins to cook, plus cooling
105 calories / serving

Vegetarian

Shop your ingredients

Tesco British Unsalted Butter 250G
Aldi Price Match
175g butter, plus extra for greasing
£1.85
£7.40/kg
Tesco Milk Cooking Chocolate 150G
200g milk chocolate, broken into pieces
£1.80
£12.00/kg
Tesco Light Brown Soft Sugar 500g
225g light soft brown sugar
£2.00
£4.00/kg
Tesco Free Range Eggs Medium 6 Pack
2 medium eggs
£1.80
£0.30/each
Tesco Madagascan Vanilla 38ml
1 tsp vanilla extract (optional)
£1.15
£30.26/litre
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
100g plain flour
£0.70
£0.47/kg
Tesco Cocoa Powder 250G
This product's currently out of stock
Aldi Price Match
30g cocoa powder

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm baking tin and line with nonstick baking paper.
Put the butter and 150g chocolate in a microwave-safe bowl. Kids will love helping with this. Microwave on medium power for 1 min. Give the mixture a good stir, then continue to heat in 20-sec bursts, until the mixture has melted. Remove and set aside to cool a little.
Put the sugar, eggs and vanilla (if using) in a separate bowl and briefly whisk to combine. Stir in the cooled chocolate mixture – kids can help with this. Ask your little helpers to sift in the flour and cocoa, then you can add the remaining chocolate and mix well.
Pour the mixture into the prepared tin and bake for 20-25 mins, until a thin crust forms on the surface with a slight wobble.
Remove from the oven and leave to cool in the tin for 30 mins, before transferring to a wire rack to cool completely. Cut into 36 squares and chill until ready to serve. Enjoy cold from the fridge, at room temperature of warmed in the microwave for 10 secs. To freeze the brownies, wrap tightly in foil and eat within 2 month. Defrost for 1 hr at room temperature.

Tip: If you have any leftover Easter eggs, use the chocolate in the brownies – simply put them in a large freezer bag and gently bash with a rolling pin.