• Margaret Hirsch

Vortex Oven Chocolate Brownie Easter Skillet Cookies

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

  1. Preheat the vortex oven to 170 degrees Celsius.

  2. Place the cake mix in a large bowl, whisk together wet ingredients pour in to the dry cake mix.

  3. 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.

  4. Place the baking rack in the middle, and place the skillets on top.

  5. Bake for 20-25 minutes until brown and gooey, serve with ice cream or whipped cream.




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