Easter Chocolate Brownies
140ml littleseed rapeseed oil
200g 70% plain dark chocolate
85g plain flour
1 tsp baking powder
225g caster sugar
1 tsp vanilla essence
2 large eggs plus 1 large egg yolk, beaten together
Heat the oven to 180C / Fan 160C / Gas Mark 4. Line a 20cm square baking tin with baking paper.
Break the chocolate into small pieces and place in a bowl over a pan of gently simmering water, stirring occasionally until it has all melted. Make sure the water does not touch the bowl. Add the oil and mix in well, then remove the bowl from the pan of water.
Mix the flour, baking powder and sugar together and stir into the chocolate and oil mixture. Add the eggs and mix well before pouring into the baking tin.
Set the timer for 20 minutes, then take the brownie out of the oven and press in some halved fondant filled eggs, some hard shell chocolate eggs, and sprinkle over a few of them that have been broken up in a pestle and mortar first (the kids love doing this!).
Then put it back in the oven for its final 10 minutes, remove and leave it to cool in the tin. Once cooled, chill it for a while and then cut into 12 pieces.