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Easter egg brownies

03 April 2020

Rich, chocolatey Easter brownies topped with a chocolate ganache and smashed mini eggs.

Easter egg brownies
Easter egg brownies

Preparation time

15 minutes

Cooking time

25 minutes




For the cake

  • 250g butter room temp
  • 4 eggs
  • 250g Carr’s self raising flour
  • 2 level teaspoons baking powder
  • 50g cocoa powder
  • 7 tablespoons boiling water
  • 250g caster sugar
  • 2 tablespoons milk

For the icing

  • 125ml double cream
  • 250g chocolate

To decorate

  • Mini eggs
  • Curls of chocolate


1. Grease and line a 30cm x 20cm tray.

2. Pre heat oven to 180°

3. Cream the butter and sugar, add the eggs, then slowly add the flour and baking powder.

4. Mix the cocoa and hot water to a paste and add to the mix.

5. Loosen the cake mixture with the milk and beat until smooth.

6. Spread evenly in the tin and bake in the middle of the oven for 25 minutes.

7. Leave in the tin to cool a while then lift out.

To make the ganache icing, gently warm the cream, break the chocolate into small pieces and add to the cream to melt, stirring all the time. When thick and glossy pour over the cake and decorate with chocolate mini eggs and curls of chocolate.

If your ganache goes grainy or oily, don't panic, pour off the excess oil and add some more cold cream mixing until smooth and glossy.

Our thanks to Carr's Flour for providing this recipe,

Visit our Easter baking page for more delicious recipes for cakes, biscuits and buns


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.