A truly indulgent and definitely NOT Slimming World friendly fudgy chocolate Easter brownie.
Ever since I started Slimming World I have held off baking really indulgent treats like this, as I find them very hard to resist! However, with Easter approaching, and seeing lots of amazing Easter bakes on Instagram I really wanted to have a go at making some delicious Easter brownies.
Every year my girls’ school has an Easter tea, where all of the parents bake cakes to be sold, so I thought this year it was the perfect opportunity to have a go at making some rich, fudgy brownies and have fun decorating them with lots of little Easter eggs!
These are so full of chocolate, sugar and butter that I daren’t even work out the syns for Slimming World purposes, but these are a great fun thing to make with the kids, and make a real Easter showstopper for any cake sale or Easter event!
I drizzled melted chocolate over these after they were baked and used that to stick on the Easter chocolate, as if you place them on top of the brownie mix before baking they will sink into the mixture which still tastes delicious but doesn’t look as pretty!
You can use whatever you fancy to top these! I used a mix of Cadbury mini eggs, Galaxy Golden Eggs, micro eggs and Oreo Dairy milk small eggs! I also sprinkled over some hundreds and thousands for extra colour!
What equipment do I need?
I would recommend lining your baking tin with greaseproof paper as it will make it much easier to remove these from the tin to cut them up! Top tip- instead of spending time measuring out the right sized bit of paper, tear off a bit roughly the right size and crumple it up into a ball. It will then be easy just to line the tin with it ready to fill.
I used a 27cm x 20cm brownie tin, and a balloon whisk for this recipe:
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