Loaded with pretty pastel chocolate eggs, this ‘eggstra’ special indulgent brownie bake is the perfect way to treat the whole family this Easter.


Chocolate topping

For Decorating

  • Small chocolate eggs
  • Mini milk chocolate drops


  • Heat oven to 180C/160C fan and line a 20cm square brownie tin with baking parchment.
  • Beat the butter and sugar together with an electric whisk, then add the eggs one by one and thoroughly combine.
  • Sift in the flour, cocoa powder and baking powder, add the milk and mix everything together. Stir in the chopped chocolate until until evenly distributed.
  • Spoon the mixture into the tin and level the top evenly with the back of a spoon. Place in the oven and bake for 30 mins, or until the top is set, then cool completely.
  • While your brownie cools, place the chocolate for the topping in a microwave safe bowl and heat in 20 second bursts in a microwave, cool a little, then mix in the soft cheese until fully combined. 
  • Spread the topping over the cooled brownies, sprinkle over the mini milk chocolate drops and cut into squares.
  • Place 3-4 small chocolate eggs on top of each brownie square and serve.

For more recipes and to shop the Lily O’Brien’s collection visit www.lilyobriens.ie

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