Chocolate and jelly brownies

By Faeza
14 March 2016



160 g dark chocolate - broken into pieces

200 g butter

1 1/2 cup castor sugar 3 extra-large eggs – beaten

1/2 cup Cake flour

1/2 cup cocoa

300 g Smarties mini eggs - speckled eggs - chocolate eggs

To decorate:

40 g chocolate

180 g Miniature chocolate eggs


Preheat the oven to 170*C.

Grease and line a high-sided, 20cm by 30cm baking tin with nonstick baking paper.

Put the chocolate and butter into a heatproof bowl and place on top of a pot of simmering water on medium heat - the water must not touch the bottom of the bowl - and stir until the chocolate and butter have melted.

Take off the heat, add the sugar and whisk until it has mostly dissolved.

Set aside to cool slightly.

Once the chocolate mixture has cooled down a little - it should be lukewarm-you can add the eggs and beat well to combine.

Sift the dry ingredients together and add to the chocolate mixture.

Mix together until there are no visible lumps.

Add half of the Smartie eggs and gently fold through.

Pour into the lined baking tray and scatter over the remaining Smartie eggs.

Bake in the oven for approximately 35 minutes – you want the brownie to be cooked, but still gooey – so the surface and edges should be firm, but the centre should still be slightly gooey when you insert a knife into it.

Allow to cool completely in the baking tin before removing and peeling off the baking paper.

Cut into squares.

To decorate:

Melt the chocolate and use it to stick the miniature eggs to the brownies.