We've pulled together our favourite Easter-egg-inspired recipes. Source: Getty
Whether you’re hosting Easter dinner or visiting friends on Easter Monday and thinking of whipping up a delicious last-minute dessert to serve or bring along, we’ve got you covered. While you probably didn’t receive as many chocolate eggs as your grandkids, there’s a good chance you have more than a few spare ones lying around at home from friends and loved ones. So, if you’re looking for some innovative ways to use up those chocolate eggs, give these delicious recipes a try!
Three-ingredient Easter egg brownie
600g chocolate eggs (of your choice)
150g self-raising flour
Preheat oven to 160C. Grease and line a 21cm square cake pan with baking paper.
Place 520g of the chocolate eggs in a food processor and mix until chopped. While it’s mixing, add 4 eggs (one at a time), mixing until smooth. Add flour and mix for a further 30 seconds or until thickened and combined.
Pour batter into lined cake pan and smooth top. Halve remaining chocolate eggs and place on top of batter, pressing down lightly. Bake for 25 minutes. Cool brownie in pan for 20 minutes. Remove and serve with remaining chocolate eggs for extra flavour.
Easter rocky road slice
Homemade rocky road is a surefire way to wow just about any guest, not to mention a great way to use up extra chocolate. But the best part is, this recipe is also a slice. So, if you’re after something a bit fancy, this is for you.
150g (1 cup) plain flour
80g (1/2 cup) brown sugar
110g unsalted butter, chilled, chopped
1 tbsp iced water
400g dark chocolate, finely chopped
4 x 55g Turkish delight chocolate bars, cut into 1cm pieces
100g pink and white mini marshmallows
180g pecan halves, toasted
175g small packet of chocolate eggs of your choice
Preheat oven to 180C. Grease and line a 23cm shallow square cake pan with baking paper, allowing the paper to overhang.
Process flour, sugar and 80g of the butter in a food processor until the mixture resembles fine breadcrumbs. Without motor running, gradually add water until a soft dough forms. Press dough over base of prepared pan. Bake for 15 minutes. Set aside to cool completely.
Place chocolate and remaining butter in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until mixture is melted and smooth. Set aside for 10 minutes to cool slightly.
Combine Turkish delight, marshmallow and half the pecans in a large bowl. Add cooled chocolate mixture. Gently fold until just combined. Spoon over biscuit base. Use the back of a spoon to lightly press into the pan. Press chocolate eggs and remaining pecans into the top of the chocolate mixture. Set aside for 2 hours to set.
After a long Easter lunch, winding down with a hot cup of coffee or tea sounds pretty perfect. But you know what would be even better? Tucking into a delicious slice of chocolate loaf. Lucky for you, we’ve got the perfect recipe.
Cooking oil spray, to grease
30g cocoa powder
50ml cold water
100ml boiling water
½ tsp bicarbonate of soda
50g chocolate eggs of your choice (preferably dark chocolate), quartered
180g dark brown sugar
140g unsalted butter
125g condensed milk
2 tbsp liquid glucose
240g plain flour
2 tsp baking powder
Extra cocoa powder, to dust
Preheat oven to 160C. Grease a 25cm loaf tin with cooking oil and line base and sides with baking paper.
In a large bowl, combine cocoa and cold water to make a paste. Add boiling water, bicarb of soda and chocolate eggs, then whisk until chocolate has melted and mixture is smooth. Set aside.
Put sugar, butter and condensed milk in the bowl of an electric mixer and beat on high, using whisk attachment, until smooth. Add eggs and liquid glucose, then beat until combined.
Sift in half the flour with baking powder and fold through. Add chocolate mixture and stir until combined. Add remaining flour and stir until smooth.
Pour batter into prepared tin and bake for 50 minutes or until cooked when tested with a skewer. Allow to cool. Dust with extra cocoa and serve.
Choc chunk, raspberry and cashew cookies
Nothing beats mixing chocolate with something fruity and salty — it’s the perfect flavour combination! We especially love this recipe as you can add whichever chocolate you prefer but we reckon white chocolate goes best.
1/2 cup brown sugar
1 medium egg
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
100g white chocolate, chopped
60g cashews, chopped
30g freeze-dried raspberries, crushed
Preheat oven to 180C. Line a tray with baking paper and set aside.
Add butter and sugar to a large bowl and mix until light and fluffy. Add egg and vanilla extract and mix until well combined. Mix flour with baking soda and salt and add to the bowl, then mix until just combined. Add white chocolate, cashews, and raspberries and fold in.
Scoop out dough mixture with a spoon and place on baking sheet. Bake for 10-12 minutes. Repeat with remaining dough.
Chocolate cornflake cakes
It’s an oldie but a goodie! These chocolate cornflake cakes are the perfect sweet treat. Not to mention the fact they don’t take long to whip up. Why not get the grandkids in the kitchen to help make these simple bites?
100g chocolate eggs, broken into chunks
3 tbsp golden syrup
Melt butter, chocolate and golden syrup in saucepan over low heat (or briefly in the microwave). Allow to cool slightly.
Pour mixture over cornflakes in a large bowl and stir with a wooden spoon.
Spoon into 12 cupcake cases arranged on a muffin tray. Place in the fridge to chill until completely set. Serve.