Easter Triple Choc Brownies. Yum!

These Triple Chocolate Easter Brownies are to die for!

If you love a brownie with an oooey gooey centre and a nice crispy crack on top, then this is the brownie for you! What's not to love, with a choclate brownie base, milk chocolate chips and to finish it off, golden chocolate Easter eggs. I've adapted this recipe until it is practically perfect in every way!

I love that this recipe is put together using cupboard basics and only requires one fresh ingredient which is the eggs, so you're bound to have all the base ingredients stashed away for when you have that chocolate craving. These brownies have been jazzed up for Easter, so you can make this with or without the Golden chocolate eggs, but since it is Easter, we can splurge with the extra chocolate fix and love every moment of every mouthful!

Now that you're dying to make this delicious chocolatey goodness, here's how, its so simple you'll make these again and again:

What you'll need:

Dry ingredients

2 cups Caster Sugar

2x 1/3 Cocoa

1 cup Plain flour

1/2 tsp Salt

1/2 tsp Baking Powder

Wet ingredients

1 1/2 cups Vegetable/Sunflower Oil

4 Eggs

1 tsp Vanilla Extract

200g or 2 Bags Milk Choclate Chips

200g or 2 1/2 of Bags of Golden Chocolate Eggs

1. In a large Mixing bowl, with a whisk, stir all the dry ingredients so all the lumps have gone and everything mixed together.

2. Whisk the eggs and add all other wet ingredients, be careful to not overstir. You can use a free standing mixer or it's just as effective to use good old elbow grease, the ingredients mix together pretty quickly and easily for this recipe.

3. At this point, add the chocolate chips and add about 1/3 of the golden eggs. Stir until all are incorporated into the mixture and you have an even batter mixture.

4. You need to butter your tray and put greaseproof paper on the bottom to cover the butter, this is so our brownies come away from the tray with ease.

5. Once you have put the batter in the greaseproof papered tray and spread it across the sheet to cover, you will want to put another 1/3 of your Golden Chocolate eggs in the mixture, push them in a little, but make sure you can still see some of the egg.

6. You will notice that there is a lot of batter in your tray, this makes for really deep, dense, rich brownies, that are oooey goooey in the centre.

7. Put the tray on the middle shelf in a pre-heated oven at 160C/350 for 35-40 mins. Check your brownies after 30 mins, it won't be quite cooked yet, but dot the remaining eggs on the top of your brownies and put the tray back in for another 5 to 10 mins until the centre is no longer runny, firmed up a bit and only just cooked through. This is what makes the brownies goooey. There should be a lovely crack formed across the top, this also helps you to know its just about done.

8. When you have taken them out, give them a couple of minutes to cool and then divide them in to squares and eat immediately! They are delicious hot or cold.

Don't forget to share pictures of your finished bake below or across social media with the hash tag #GingerSweetChic

Happy Baking!!