180g Western Star Chef’s Choice Unsalted Cultured Butter, melted
3 eggs, beaten
100g dark chocolate, roughly chopped
75g walnuts, roughly chopped
75g white chocolate, melted
18 mini speckled Easter eggs
Caramel cream
300ml Western Star Thickened Cream
2 tbsp store-bought caramel sauce
Brownies
To make the brownies, preheat oven to 170c. Line a 20cm square cake tin with baking paper
Whisk the sugars, cocoa, flour and baking powder together in a large bowl. Beat in the butter and eggs. Fold in the dark chocolate and walnuts until evenly distributed
Pour into the prepared tin and add the white chocolate in spoonfuls, creating a swirly effect with a teaspoon
Bake for 35 minutes. It should still be a little squidgy inside. While still hot, gently press the Easter eggs into the top of the brownie. Allow to cool in the tin for 10 minutes, then remove and cut into 9 pieces
Caramel cream
For the caramel cream, whisk the cream into soft peaks. Gently fold the caramel sauce into the whipped cream to create a rippled effect. Eat the brownies warm or at room temperature with a dollop of caramel cream
