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Easter brownie

Easter Brownie

Brought to you by: OcadoLife
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 9

Loaded with toppings, this decadent brownie will keep chocoholics happy. The chocolate bars we used for decoration are just suggestions, so feel free to swap them out for your favourite treats or use up what you already have. This is an ideal recipe for putting all that leftover chocolate from the Easter weekend to good use, but there's no need to wait until a particular time of year to get baking! Looking for more Easter bakes? Look no further.
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  • 140g unsalted butter
  • 200g 70% dark chocolate
  • 225g caster sugar
  • 1 pinch sea salt
  • 3 large eggs, 2 whole plus 1 yolk, beaten
  • 90g plain flour
  • 1 Curly Wurly
  • 30g chocolate buttons
  • 12 chocolate fingers
  • 2 Crunchie bars


Step 1

Preheat oven to 180°C/160°C fan/gas 4 and line a 20cm x 20cm tin with baking paper.

Step 2

Put the butter and dark chocolate into a large mixing bowl and place over a pan of just-simmering water to melt. Don’t let the bottom of the bowl touch the water or the chocolate might burn. Once melted, immediately remove from the heat and stir gently to combine.

Step 3

Add the sugar and salt and stir with a balloon whisk to incorporate. Then add the beaten eggs and whisk again.

Step 4

Sieve the flour over the chocolate mixture and gently use the balloon whisk to combine, but don’t over-work it.

Step 5

Transfer the mixture to the tin, then bake in the oven for 25 mins. While the brownie is cooking, prep the chocolate you are using to decorate, cutting chocolate bars into chunks and breaking up pieces of Easter egg, etc.

Step 6

When the 25 mins is up, remove the brownie from the oven and carefully press the chocolate decorations into the brownie mix. Return to the oven for a final 5 mins, then remove and allow to cool in the tin before lifting out in the baking paper and cutting the brownie into 9 even portions.

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