Mini Egg Brownies
Packed with mini eggs, these make a perfect Easter Day dessert. For extra decadence, serve them warm with ice cream.
SERVES 9
PREP TIME 10 MINUTES
COOKS TIME 25 MINUTES
DIFFICULTY EASY
Ingredients
190g unsalted butter
190g dark chocolate
3 large eggs, at room temperature
275g caster sugar
80g plain flour
45g cocoa powder
225g mini-eggs
Method
1.
Preheat the oven to 160°c (fan assisted)/180°c/gas 4 and line a brownie tin with parchment paper.
2.
Melt the butter and dark chocolate together in a saucepan gently over a low heat, then set aside for 5 minutes to cool.
3.
Combine the eggs and sugar in a large mixing bowl and whisk until thick and creamy (it is much easier to use an electric hand whisk if you have one here!). Slowly pour in the melted butter and chocolate, gently folding it together as you go.
4.
Sieve the flour and cocoa powder into the bowl, then continue to fold the batter, until everything is combined and fudgy.
5.
Stir through 3/4 of the mini eggs, then pour the batter into the lined tin. Dot the remaining mini-egg over the top, then bake for 25-30 minutes, or until the sides are just coming away from the tin and the top is set.
6.
Allow to cool completely before removing from the tin and cutting into squares.
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