Easter loaded brownies

Ingredients

• 1000g Macphie Brownie Mix

• 290g water

• 130g vegetable oil

• 6 Cream Eggs, cut in half

• 10 crushed Mini Eggs

Method

1. In a machine bowl fitted with a paddle, add the vegetable oil and water to the Macphie Brownie Mix.
2. Beat for 1 minute on slow speed.
3. Beat for 3 minutes on medium speed.
4. For 18×30 sheets, deposit between 4-5kg.
5. Bake for 50-55 minutes at 175⁰C.
6. Crush the Mini Eggs, then when out of the oven and still very hot, sprinkle over the crushed mini eggs.
7. Half the Cream Eggs and push in equally across the bake and leave to cool down.
8. The residual heat from the hot brownie will melt the chocolate eggs and allow them to sink and go all gooey.