Chocolate Easter

Ingredients:

• 150 gr butter, melted, cooled
• 1 cup firmly packed brown sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup plain flour
• 1/3 cup self-rising flour
• 1/4 cup cocoa powder
• 1/2 cup desiccated coconut
• 130 gr packet white chocolate Easter eggs, foil removed

Chocolate ganache:

• 200 gr block milk chocolate, chopped.
• 1/3 cup thickened cream.

Method:

1. Preheat oven to 180°C or 160°C fan-forced. Grease a 20 cm x 30 cm pan. Line with baking paper extending paper 2 cm from edge of pan at long ends.
2. Place butter, sugar, egg and vanilla in a large bowl. Stir until well combined. 
3. Sift over flours and cocoa. Add coconut. Stir to combine. 
4. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch. Cool completely in pan.
5. Make chocolate ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. 
6. Spread ganache evenly over cold base. 
7. Gently press Easter eggs into ganache. 
8. Refrigerate for 20 minutes or until set. Cut into squares. Serve.