Mini Egg Chocolate Brownies

 

 

After I made these on the weekend I had a lot of requests for the recipe, so here it is! They really should sell Mini Eggs all year around… maybe we should start a petition. Although, not good for my waist line!

So here is a variation of my chocolate brownie recipe, made even better with Mini Eggs on top!

 

Ingredients:

120g unsalted butter

150g dark chocolate

4 eggs

250g caster sugar

100g plain flour

1tsp baking powder

40g cocoa

1 x Pack of Mini Eggs

 

Method:

  • Pre-heat the oven to 180C/160C Fan.
  • Grease and line a brownie tin. If you have seen my recipe for Chocolate and Coconut No Bake Bars! then you will have already seen how I line my tins. But if not, see below. I find this really easy to then lift the bake out of the tin once cooled. This tin is 9×9 inch square tin.

greased and lined baking tin

  • Melt the butter and chocolate.
  • You can melt the chocolate and butter either by placing the butter and chocolate into a microwavable bowl and microwave in 30second bursts until melted, continually stirring at each 30 second break. Or you can put the butter and chocolate into a glass bowl, sitting above a pan of simmering water. I tend to use the microwave as it is slightly quicker and less washing up!
  • Cool the chocolate and butter mix.
  • Whisk the eggs and caster sugar together until light and fluffy and almost doubled in volume. This does tend to take quite a while so I will potter around doing other things whilst I’m waiting.  I use my electric mixer for this stage as it does speed up the process.
  • Fold the chocolate butter mixture into the egg mix, slowly! So as not to lose all the air that you have just spent so long incorporating. I use a large metal spoon here.
  • Sift in the dry ingredients – flour, baking powder and cocoa. Again fold this in slowly.
  • Pour into the tin. Try to put the bowl as low down and close to the tin at this stage again not to lose air when pouring out into the tin.
  • Bake for 20minutes.
  • Now take the brownies out of the oven and gently press the mini eggs just slightly, into the top of the brownies.
  • Put them back in to the oven for 5 minutes.
  • The top should be slightly cracking but if you wobble the tin the centre slightly moves still. The sides might just be starting to come away from the tin also.
  • Cool in the tin for 10-20 minutes. You can then transfer the brownies to a wire rack to completely cool, or just leave in the tin.

Enjoy!

 

TOP TIP: I add the Mini Eggs to the brownies in the last 5 minutes, so that they keep their colour and don’t all melt in to the brownie. “Ahaaaa…. that’s how they still look like Mini Eggs,” I hear you say! You are welcome… !

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