Easter Chocolate Brownies

Makes: 40 Chocolate Brownies Oven: 190 ˚C / 375 ˚F
Preparation Time: 1 hour 30 minutes    Baking Time: 25 – 30 minutes


360 g Cake flour (3 x 250 ml / 3 cups)
3 ml Salt (½ tsp)
125 ml Cocoa (½ cup)
10 g Anchor Instant Yeast (1 packet)
250 g Margarine
500 ml Soft brown sugar (2 x 250 ml / 2 cups)
4 Large eggs (beaten)
125 ml Lukewarm water (½ cup)
250 ml Oil (1 cup)
125 ml Sesame seeds (½ cup)
200 g Baking chocolate, melted
Mini chocolate eggs, to decorate


  1. Mix the cake flour, salt and cocoa together. Add the Anchor Instant Yeast and mix.
  2. Cream the margarine and brown sugar until light and creamy.
  3. Add the dry ingredients to the creamed sugar mixture, alternating with the beaten eggs.
  4. Add the lukewarm water, oil and sesame seeds and mix well. Leave for 5 minutes.
  5. Pour onto a greased, lined baking sheet and leave to rise in a warm place until double in volume, about 20 minutes.
  6. Bake in a preheated oven at 190 °C / 375 °F for 25 – 30 minutes.
  7. Cool in the pan, turn out and remove the baking paper.
  8. Spread with the melted baking chocolate and cut into squares.

Icing & Decorations

Melt the baking chocolate over warm water and spread an even layer over the surface of the cake.
Allow to set and cut into squares. Decorate with mini chocolate eggs.

Easter Chocolate Brownies
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