- 170g Unsalted Butter (melted)
- 200g Caster Sugar
- 90g Brown Sugar
- 1tsp Vanilla Essence
- 3 Large Eggs
- 40g Henry Langdon Pure Cocoa Powder
- 70g Gluten Free Plain Flour (sifted)
- Easter Eggs
- Dash of Milk (if required)
Preheat oven to 180C/160C fan forced. Grease and line an 8inch pan with baking paper.
In a mixing bowl, add melted butter, sugar and vanilla essence; gently whisk together. Add eggs one at a time, stirring in between. Sift in Henry Langdon Pure Cocoa and gluten free plain flour; Stir until combined.
Add chocolate eggs to finished batter and mix. For extra chocolatey goodness, add chocolate chips as well!
Pour batter into prepared baking tin and cook in preheated oven for approximately 30-35 minutes or until cooked in the middle. Leave in tin until cool, then remove and slice into squares, or eat with a fork!
PS. This is a thick gooey brownie mixture, but if you feel it’s a tad thick, add a dash of milk.
Henry Langdon Pure Cocoa Chocolate Egg Brownies