Triple Choc Easter Egg Brownies

• 1/2 tsp baking powder
• 1 1/4 cup plain flour, sifted
• 1 tsp icing sugar (to serve)
• 250g butter, roughly chopped
• 1/2 tsp vanilla extract
• 100g leftover small milk chocolate easter eggs
• 1/3 cup cocoa powder, sifted
• 200g leftover dark chocolate easter eggs, roughly chopped
• 4 eggs
• 1 1/3 cup brown sugar, firmly packed
• 100g leftover small white chocolate easter eggs
• 1/4 tsp salt

Method

Step 1:
Preheat oven to 160°C. Line a greased 22cm-square cake tin with baking paper.

Step 2:
Place dark chocolate and butter in a metal bowl over a saucepan of simmering water and stir until melted. Set aside to cool slightly.

Step 3:
Place eggs and sugar in a mixing bowl and whisk to combine. Add cooled chocolate mixture, cocoa, flour, baking powder, vanilla and salt. Stir to combine.

Step 4:
Fold through milk and white chocolate chunks. Transfer mixture to prepared tin and bake for 40 minutes or until cooked through but still slightly fudgy in the centre. Serve dusted with icing sugar.