Wednesday, March 21, 2012

Caramello Egg Brownies

Give this chocolate brownie recipe an Easter twist by topping each brownie with a gold-wrapped Caramello egg - because at Easter time you simply can't have enough chocolate!
¾ cup butter
1 ¼ cup sugar
2 tspn vanilla
3 eggs
¾ cups self raising flour
½ cup cocoa powder
Pinch of salt (optional)
12 Cadbury Caramello eggs 
1. Preheat oven to 180°C
2. Lightly grease a slice tin (33 x 23 cm) with butter and line it with baking paper. 
3. Melt the butter on the stove or in the microwave. 
4. Using a mixer, beat the eggs and sugar together, add vanilla, flour, cocoa, salt (optional) and the melted butter next. Mix this together and gently pour the mixture into the tin.
5. Unwrap the foil from the Caramello eggs and place them at even intervals into the mixture.
6. Bake for approximately 20-30 minutes at 180°C. You can test if the brownies are cooked through by inserting a wooden skewer into the centre of the tin. If it comes out clean, they're ready to be taken out of the oven.
7. Let the brownies cool and dust with sifted icing sugar.   

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