This is the easiest and naughtiest Easter dessert you’ll ever find.
The brownie is named for its simplicity to prepare and dirty box mix decadence. The original recipe comes from The Londoner – I’ve simply stepped it up for Easter because I need no encouragement to add Cadbury mini eggs to everything. I promise it takes less than an hour to grab all the ingredients from the supermarket and put this together – it’s filthily quick.
Cookie dough, Oreos and brownie batter combine for a ridiculous amalgamation that embodies the midnight snack of my sleepover dreams. I can totally see this being served by Claudia in a Babysitters’ Club book, but maybe I’m just showing my age. I’d like to say a little goes a long way, but I received a few complaints about the brownie on bringing it to work – either that there wasn’t enough of it, or that it had disappeared! You’ll get around 36 smallish pieces from the recipe, so as would be expected, there’s plenty to go/get around.
To note – don’t add the mini eggs until the brownie is just about set. You’ll see that a few of mine are cracked – but still very pretty nonetheless, because I underestimated my cooking times. Do as I say, not as I do. If you can find gluten free alternatives to Oreos (if in NZ, check Countdown) make the batter/dough from scratch, then it is easily celiac friendly.
Easter slutty brownies
- 1 packet/quantity brownie mix
- 1 packet/quantity chocolate chip cookie dough mix
- 3 eggs
- 16 Oreos, ideally double stuffed
- 40g Cadbury mini eggs
- Preheat oven to 160C/320F fan bake setting. Grease and line a 9 x 9 inch square baking tray.
- Follow the cookie dough mix instructions, adding another tablespoon of oil to keep the mix moist. I used a premade cookie dough by Loaf. Press the dough into the baking tray, using your fingers to smush it into an even layer.
- Press the Oreos into the cookie dough layer to create an even covering.
- Make the brownie batter according to packet instructions. Pour on top of the Oreos and cookie dough.
- Bake for 40 minutes. Remove the brownie from the oven and gently cover the top with mini eggs. Press them in so they are nestled in the brownie topping – don’t worry about cracking the top! Bake for a further 5 minutes to set them in place.
- Let the brownie cool for 30-40 minutes before transferring to a wire rack to cool further.
- Serve still warm as a pudding with ice cream by simply spooning portions out into bowls, or wait a further hour before carefully cutting into pieces to share.