Mini egg brownies
If there ever was a crowd-pleasing Easter bake, this is it! These delicious fudgy brownies are speckled with mini eggs.
Ingredients
- 200g/7oz unsalted butter, cubed
- 200g/7oz dark chocolate, roughly chopped
- 3 free-range eggs
- 250g/9oz caster sugar
- 100²µ/3½´Ç³ú plain flour
- 50²µ/1¾´Ç³ú cocoa powder
- 240g/8½oz mini eggs, about half of them roughly chopped
- pinch salt
Method
Heat the oven to 180C/160C Fan and line a 20cm/8in square baking tin with parchment paper.
Put the butter and chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water (do not let the bottom of the bowl touch the water). Leave to cool slightly to room temperature.
Put the eggs and caster sugar into a large bowl (or the bowl of a stand mixer) and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined.
Fold in the flour, cocoa powder, the chopped mini eggs and a pinch of salt.
Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs (you may want to roughly crack some of these for the look).
Bake for 25 minutes, or until cracked slightly on top and there is a little wobble in the middle. Leave to cool completely in the tin before slicing and serving.
How-to videos
Student
Recipes
Related Recipes
