Easter Spiced Chocolate Brownie
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Easter Spiced Chocolate Brownie

  • Preparation time

    20 mins
  • Cook time

    25 mins
  • Serves 20

This recipe for Easter Spiced Chocolate Brownie is a sweet treat with some added spice in the way of cinnamon and nutmeg – the perfect addition to any Easter menu!


  • Butter, cut into cubes - 220 g
  • Chocolate, roughly broken - 200 g
  • Caster sugar - 1 cup
  • Eggs, lightly whisked - 4
  • Vanilla essence - 1 Tbsp
  • Fresh dates, chopped - 4
  • Flour - 1 1/2 cups
  • Cinnamon - 1 1/2 Tbsp
  • Nutmeg - 1/4 Tbsp
  • Mini Easter eggs - 1 cup


  1. Preheat an oven to 180°C. Line a 20 x 30cm baking tin with baking paper.

  2. Into a large pot place the butter and chocolate stirring until the mixture is smooth. Stir through the sugar. Remove from the heat and leave for 10 minutes to cool slightly.

  3. Stir through the eggs, add the vanilla essence, dates, flour, cinnamon and nutmeg, stirring briskly until smooth. Pour into your tin.

  4. Dot the Easter eggs over the top. Bake for 25 minutes. It should still be a little soft in the middle.

  5. Leave the brownie to sit in the tin to cool. Cut into pieces.

Tip: For a basic brownie leave out the spices. The dates add a lovely moist addition, but could also be omitted.

PER BROWNIE Energy 1185.2kJ • Protein 3.5g • Total Fat 16.5g • Saturated Fat 10.0g • Carbohydrates 30.9g • Sugar 21.8g • Sodium 64.9mg

Dietary and nutritional info supplied by NZ Nutrition Foundation

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