Spring Celebration Brownies

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

Difficulty Level

Spring Celebration Brownies

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

  • 2h 10min Total Time
  • 9 Servings

All You Need Is ...

  • 40ml vegetable oil, plus extra for greasing
  • 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
  • 75ml water
  • 1 medium free range egg

For the topping and decorating

  • 100g mini white marshmallows
  • 80g pastel coloured sugar-coated chocolate beans
  • 25g milk chocolate, melted

Made with these Betty Crocker ™ products

Betty's Easy Steps Hide Images

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.

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.

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.

Remove from the oven and scatter over the sugar-coated chocolate beans and leave to cool completely in the tin.

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.

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