We've made an eggs-tra special addition to our classic chocolate brownie recipe that might make these brownies more popular than the Easter bunny!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
Milk Chocolate Chips
(Contains: Soy, Milk; May be present: Cashew, Eggs, Wheat, Pecan, Walnut, Peanuts, Gluten, Almond, Macadamia, Hazelnut. )
1 packet
Chocolate Brownie Mix
(Contains: Wheat, Gluten; May be present: Cashew, Pecan, Walnut, Peanuts, Almond, Macadamia, Hazelnut, Sesame, Pine nut, Pistachio, Milk, Soy, Brazil nut. )
• Preheat oven to 180°C/160°C fan-forced. Grease and line the baking tin with baking paper.
• Lightly crush Easter treats speckled eggs in their packet with a rolling pin or roughly chop.
• Melt the butter in the microwave or in a saucepan.
• Crack the eggs into a large bowl. Add chocolate brownie mix, melted butter and a pinch of salt. Stir with a wooden spoon until well combined.
• Transfer brownie mixture into the prepared baking tin, then spread out evenly with the back of a wooden spoon.
• Bake brownie for 15 minutes. Remove from oven and sprinkle with chopped speckled eggs.
• Bake brownie for a further 10-15 minutes or until just firm to the touch but still a little soft in the middle.
• Allow to cool completely in the tin.
TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownies more cakey and less fudgey, bake for an extra 5 minutes.
• When the brownie has cooled, slice into 9 squares and transfer to a serving plate. Enjoy!
TIP: Store any leftover brownies in an airtight container in fridge! Enjoy!