It looks like the Easter bunny has been busy with these cute chocolate egg-topped brownies!
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 2 sides with baking paper.
Make, bake and cool the brownies as directed on the box using the oil, water and egg.
Turn the brownie slab out onto a board and cut into 9 equal squares.
To decorate, put the icing in a medium bowl and use the green food colouring paste or gel to colour the icing green. Spoon the icing into a disposable piping bag fitted with a small multiple hole (grass hair) nozzle (see Tips). Pipe over each brownie to create a grass effect.
Top each brownie with 3 mini eggs and 3 mini sugar blossoms. Serve immediately and store any leftover brownies in an airtight container in a cool place for 2-3 days.
If you don’t have a piping nozzle to create the grass effect, then just spread the icing on top of the brownies using the tip of a small palette knife.
You can make smaller brownies for little appetites. Cut the slab into 16 squares and decorate each with just 1 egg and 2 mini sugar blossoms.
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