The ultimate Easter dessert

1. Preheat the oven to 180°C. 2 Mix 210 g flour, 1 t bicarbonate of soda, 150 g brown sugar, 55 g caster sugar, 1 free-range egg, 1 t vanilla paste and 175 g melted butter.
2. Stir in 100 g chopped macadamia nuts, then transfer to a greased 23 cm round cast-iron skillet. Gently press down to level. Press chocolate Easter treats into the mixture.
3. Bake for 30 minutes, covered with tinfoil for the last 20 minutes. Enjoy warm right out of the skillet, topped with vanilla ice cream (and toffee sauce if you really want to indulge). Serves 6.

Here’s something that’ll make you feel even better about your chocolate habit: by buying the right kind you’re helping to support farmers, their families and parts of the planet where responsibly grown and sourced cocoa is farmed. Woolies is sourcing more and more sustainable cocoa for its chocolates by partnering with an international company called UTZ. Exactly 100% of the cocoa sourced for Woolworths’ branded boxed chocolates, bars and slabs is now responsibly sourced – by the end of 2018, all cocoa as an ingredient in Woolworths-branded foods will carry the UTZ Certified label. So you can choose with tomorrow in mind.

Need more brownie recipes? Try this one made with yoghurt. Or this one, if you love berries and Oreos (who doesn’t?).

Learn more about Today With Woolies here.