Easter Brownies


  • 185g (6.5 oz) butter

  • 185g (6.5 oz) Bournville

  • 85g (3 oz) self-raising flour

  • 40g (1.4 oz) coco powder

  • 200g (7 oz) of any leftover Easter chocolate

  • 3 eggs

  • 275g (9.7 oz) white sugar


  1. Preheat the oven to 150°C

  2. Place the butter and the Bournville into a heatproof bowl and place over a pan of simmering water until melted, once melted leave to cool

  3. Whilst the chocolate is cooling, whisk the eggs and sugar using an electric mixer for around 10 minutes until pale, fluffy and double in volume

  4. Turn the mixer to a low speed setting and gradually add the cooled chocolate mix until well incorporated

  5. Sieve in the flour and the coco powder, fold through gently and then fold in the left over chocolate

  6. Spoon into a pre-lined deep baking tray and place in oven for 35 to 40 minutes

  7. Once baked, cool in the tray before serving


Preparation time: 10 mins

Serves: 12

Nutrition: n/a 


Take care with step 5 not to knock the air out of the mixture by combining the chocolate in to vigorously.

  • Recipe and image courtesy of Iceland

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