Spring Celebration Brownies

Total Time: 2 Hours 10 Minutes
Servings: 9

Make brownies extra special for Easter with a topping of marshmallows and sugar-coated chocolate beans.

All You Need Is ...

  • Small check mark in a circle icon 40 ml vegetable oil, plus extra for greasing
  • Small check mark in a circle icon 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
  • Small check mark in a circle icon 75 ml water
  • Small check mark in a circle icon 1 medium free range egg
For the topping and decorating
  • Small check mark in a circle icon 100 g mini white marshmallows
  • Small check mark in a circle icon 80 g pastel coloured sugar-coated chocolate beans
  • Small check mark in a circle icon 25 g milk chocolate, melted

Betty's Easy Steps

  1. Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease a 20cm square shallow cake tin and line the base and sides with baking paper.
  2. Mix the vegetable oil, brownie mix, water and egg together in a bowl until well blended. Spread the mixture evenly in the prepared cake tin and bake for 20-22 minutes or until a round-bladed knife inserted into the brownie comes out almost clean. Remove from the oven.
  3. Sprinkle the marshmallows evenly over the hot brownie and return to the oven for a further 3-4 minutes until the marshmallows are puffed up and slightly melted.
  4. Remove from the oven and scatter over the sugar-coated chocolate beans and leave to cool completely in the tin.
  5. Lift the brownie from the tin using the baking paper. Pipe or drizzle the melted chocolate over the brownie. Leave to set, then cut into 9 squares to serve. Store any leftover brownies in an airtight container for 3-4 days.

Betty's Tips

  • Instead of sugar-coated chocolate beans, you could use jelly beans or mini sugar-coated chocolate eggs.
  • For bite-size brownies that are perfect for little ones, cut the brownie slab into 25 squares.