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- Add the brownies to a food processor and pulse to break down into crumbs (you can also crumble these with clean hands). Divide the mix into six equal portions.
- Press each portion into a rough 10x5cm rectangle, then place a caramel egg in the centre and wrap the brownie around it.
- Press into an egg shape, rolling it between your palms to smooth. Arrange on a plate lined with parchment paper and refrigerate for 30 minutes.
- In a bowl, add the sprinkles. Dampen your hands with cold water and roll one egg between your palms until sticky. Toss the egg in the sprinkles, pressing them into the surface to cover any gaps before serving.
Note: caramel eggs can be used as an alternative to Crème Eggs , if you wish.
Per serving: 494kcals, 27.2g fat (11.9g saturated), 59.9g carbs, 26.6g sugars, 5.9g protein, 0.4g fibre, 0.231g sodium