Easter is bound to be egg-stra special with these Chocolate Brownie Easter Skillet Cookies. We teamed up with Ina Paarman and lifeinthesouth who created these delicious skillet cookies.
Preparation time: 10 minutes Cook time: 25 minutes Serves: 6-8 people
Ingredients For the Chocolate Brownie Easter Skillet Cookies
1x packet Ina Paarman chocolate cake mix
3 large eggs
neutral tasting oil, 1 cup
milk of choice, 1 cup
1 tsp freeze dried coffee
For plant based replacements in this recipe
1 1/4 cup neutral tasting oil
250ml plant based milk (add 1 tbsp apple cider to curdle)
1 flax egg- 1/4 cup flax seed flour mixed with 1/3 cup water leave to thicken
Toppings
Easter eggs
Speckled eggs
Dairy free chocolate chips
Method
Preheat the vortex oven to 170 degrees Celsius.
Place the cake mix in a large bowl, whisk together wet ingredients pour in to the dry cake mix.
Spray a cake tin with non-stick spray or use an oven proof skillet, pour the cake brownie batter in to the skillet, slice the Easter eggs and place on top, add speckled eggs and dairy free chocolate chips.
Place the baking rack in the middle, and place the skillets on top.
Bake for 20-25 minutes until brown and gooey, serve with ice cream or whipped cream.
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