Easter Brownies 3 Ways

Makes 6 servings
Prep time: 5 minutes
Cooking time: 30 minutes

From crispy mini eggs, toasted hot cross bun pieces and tasty pastel coloured icing, your sweet tooth will be satisfied with these egg-cellent combos! What will you choose for your Easter brownies?

Tips & Tricks
  • Decorate your Easter egg brownies with pastel sprinkles.

Ingredients

  • Base Recipe
  • 2 Pams Free Range Eggs
  • 400g jar Pams Hazelnut Spread (1 ¼ cup)
  • ½ cup Pams Pure Plain Flour
  • Hot Cross Brownies
  • 1- 2 hot cross buns, toasted and left to cool
  • ½ cup Pams White Chocolate Buttons
  • Easter Egg Brownies
  • 1 cup mini Easter eggs of your choice
  • ½ cup Pams Hazelnuts
  • Iced Easter Egg Brownies
  • 4 Tbsp Pams Butter, softened
  • 1 cup Pams Icing Sugar
  • Food colouring colours of your choice

Method

Base Recipe

  1. Crack the eggs into a mixing bowl and whisk. Add the hazelnut spread and whisk to combine. Add the flour and fold into the mixture until there are no lumps.
  2. Use this as a base in preparing any or all of the below Brownies options.

 

1. Hot Cross Brownies: 

  1. Pour the Base brownie mixture into a lined 20cm square brownie tin and bake in the oven at 180°C for 25 – 30 minutes.
  2. Chop the hot cross buns into bite size pieces and press into the brownie batter before baking.
  3. Once removed from the oven and cooled, cut into squares.
  4. Melt white chocolate buttons and add to a piping bag. Pipe crosses on top of your brownie pieces to resemble hot cross buns.

 

2. Easter Egg Brownies 

  1. Pour your Base brownie mixture into a lined 20cm square brownie tin and bake in the oven at 180°C for 25 – 30 minutes.
  2. Par-bake in the oven for 20 minutes. Remove from the oven and press the chocolate eggs and hazelnuts into the top of the brownie. Return to the oven for the remining 5-10 minutes.

 

3. Iced Easter Egg Brownies:

  1. Pour your Base brownie mixture into a lined 20cm square brownie tin and bake in the oven at 180°C for 25 – 30 minutes.
  2. In a medium bowl, beat the butter until light and fluffy. Add the icing sugar and mix until smooth and combined. If needed, add a splash of milk or cream to reach your desired consistency.
  3. Divide the frosting between mini ramekins and add a few drops of food colouring to create your Easter frosting colours.
  4. When your brownies have cooled, use a cooker cutter or a sharp knife to cut egg shapes out of your brownies.
  5. Spread a generous spoonful of frosting on top of each egg and decorate with your favourite sprinkles.

Ingredients

  • Base Recipe
  • 2 Pams Free Range Eggs
  • 400g jar Pams Hazelnut Spread (1 ¼ cup)
  • ½ cup Pams Pure Plain Flour
  • Hot Cross Brownies
  • 1- 2 hot cross buns, toasted and left to cool
  • ½ cup Pams White Chocolate Buttons
  • Easter Egg Brownies
  • 1 cup mini Easter eggs of your choice
  • ½ cup Pams Hazelnuts
  • Iced Easter Egg Brownies
  • 4 Tbsp Pams Butter, softened
  • 1 cup Pams Icing Sugar
  • Food colouring colours of your choice