150g| 5 1/2oz unsalted butter or non-dairy spreadmelted
1tspvanilla extract
<br>
<b>Malted milk frosting</b>
250g| 9oz icing sugar
200g| 7oz dark milk chocolatemelted and cooled slightly
150g| 5 1/2 oz softened unsalted butter or non dairy spread
120ml| 4fl oz warm whole milkor non-dairy milk
25g| 1/4 cup cocoa powder
2tbspmalted milk powderor maca powder
chocolate eggs and sprinkles to decorate
Instructions
Preheat the oven to 180C (350F) and line a rectangular brownie tin with greaseproof paper, letting the paper hang over the sides.
Sift the flour, cocoa powder, malted milk powder, baking powder and bicarbonate of soda into the bowl of your stand mixer.
Add the sugar and mix on low speed to combine.
Combine the milk, oil, melted butter and vanilla in a measuring jug and gradually add to the dry ingredients while mixing on low speed.
Increase speed to maximum and whisk for 3-4 minutes until thoroughly combined.
Pour the batter into the prepared tin and tap on the counter so that the batter settles and any bubbles are released.
Bake for 35-40 minutes or until the cake is springy and coming away from the sides of the tin.
Lift the cake by the paper and leave to cool on a wire rack.
Make the frosting: put the icing sugar, butter, milk, cocoa powder and maca powder into the bowl of your stand mixer.
Start whisking on low speed to combine then increase the speed to maximum for 2 minutes.
Gradually add the melted chocolate and whisk until the frosting is glossy and thick.
Spread the frosting over the cake using a palette knife. Add mini eggs and sprinkles or your favourite decorations.
Slice into squares and serve!
Notes
To make the cake vegan, substitute the milk with soy or almond milk, the butter with a non-dairy spread and the malted milk powder with maca powder (or cocoa powder).