Nothing says Easter more than a triple chocolate sweet treat. Our Easter brownies are your favourite rich, gooey and decadent blackout brownies, but with an extra chocolate-y Easter twist.  

Serves 9

Prep time: 5 minutes

Cook time: 50 minutes

INGREDIENTS

• 500g Nodo Blackout Brownie Mix
• 110g melted coconut oil
• 3 large eggs
• 12-16 gluten free Easter eggs (or dairy free easter eggs if dairy free. we love Kokopod Chocolate Eggs)

METHOD

1. Preheat the oven to 180C (or 160C fan-forced).
2. Place the Blackout Brownie Mix into a large bowl and create a well in the centre.
3. Add the coconut oil and the eggs. Use a fork to break the egg yolks and lightly whisk together with the coconut oil.
4. Fold the wet ingredients into the blackout mix with a wooden spoon until combined. Ensure there are no pockets of dry brownie mix remaining.
5. Pour the mixture into a lined slice tray.
6. Par-bake the brownie for 15-20 minutes until the edges are set but the centre is still runny.
7. Place the Easter eggs on top and return to the oven for a further 25-30 minutes. 
8. Allow the brownie to cool completely before slicing.