Easter Delights | Choc-Hazelnut Caramello Easter Egg Brownie

INGREDIENTS

  • 4 x 125g Cadbury Caramello Mini Easter egg packs (or your preferred flavour of Easter egg)
  • 100g toasted hazelnuts
  • 150g self raising flour
  • 4 large eggs
  • Butter/spray oil for greasing

METHOD

Preheat oven to 160 degrees celsius and lightly grease small-med baking tin (preferably 20cm square cake tin)

Reserve half of one packet of chocolate eggs and blitz remaining 3.5 packets and hazelnuts in a food processor.

Next, add eggs one by one while processor is running, then slowly add flour and continue to process for further 30-60 or until mixture is well combined and nice and smooth.

 

Pour batter in to prepared baking tin, press half of reserved choc eggs lightly in to batter and place in to oven to bake for 25 minutes or until edges of brownie are firm with a gentle wobble in the centre.

Remove brownie from oven to cool for 20 minutes.

 

With remaining choc eggs, slice in half and press in to brownie for an extra decadent finish to this simple and chocolatey Easter treat everyone will love you for!