Chocolate Easter Brownies

Prep Time: 20 minutes

 Cook Time: 20 minutes

Servings: 6

Equipment

• Square baking tin

Ingredients

Brownies

• ½ cup Plant based milk
• ½ cup Vegan butter
• 1 cup Sugar
• 1 ⅓ cup Plain gluten free flour
• ¼ cup Cocoa powder
• 1 cup Fine & Raw 70% Dark Chocolate Bar
• 2 tbsp Fine & Raw Sweet Hazelnut spread

Ganache

• 1 Fine & Raw 70% Dark Chocolate Bar
• ¼ cup Plant based milk
• ½ cup Vegan chocolate eggs

Instructions

1. Preheat the oven to 180°/ 350°F/Gas mark 4. Grease your cake tin and line with greaseproof/parchment paper.
2. Place the butter, sugar, chocolate spread and milk in a pan over a low/medium heat. Stir until the sugar is fully dissolved and butter is melted.
3. Remove the pan from heat and add the chopped chocolate. Stir until the chocolate is melted.
4. Add in the flour and cocoa and stir until fully incorporated. Transfer the batter to the prepared tin.
5. Bake for around 20/30 mins or until a skewer inserted in the center comes out with moist crumbs but not gooey or wet.
6. As the brownies cool make the ganache by heating together the chocolate and milk in the microwave for 30 sec intervals until smooth. Pour it over the brownies and top with the eggs.
7. Set it in the fridge for 30-40 minutes, then slice and enjoy!