- 210 g flour
- 1 t bicarbonate of soda
- 150 g brown sugar
- 55 g caster sugar
- 1 free-range egg
- 175 g butter, melted
- 100 g macadamia nuts, chopped
- 200 g plain chocolate Easter eggs
- Vanilla ice cream, for serving
Preheat the oven to 180°C.
Mix 210 g flour, 1 t bicarbonate of soda, 150 g brown sugar, 55 g caster sugar, 1 free-range egg, and 175 g melted butter. Stir in 100 g chopped macadamia nuts, then transfer to a greased 23 cm round cast-iron skillet. Gently press down to level. Gently press 200 g plain chocolate Easter eggs into the mixture.
Bake for 30 minutes, covered with tinfoil for the last 20 minutes. Enjoy warm right out of the skillet topped with vanilla ice cream.
Cook’s note: Because the chocolate from the Easter eggs has a higher sugar content than dark chocolate, it may catch slightly. Don’t worry – it still tastes just as good.