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Stack of chocolate brownies

Mini Egg Brownies


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5 from 1 review

Description

Mini Egg Brownies are perfect to celebrate Easter with. The Easter baking recipe is easy to follow and great to get kids cooking in the kitchen.


Ingredients

Units Scale

Instructions

  1. Cut the butter into smaller pieces.
  2. Melt the butter and chocolate pieces, and set aside to cool. See Notes.
  3. Preheat the oven to 180°C / 160°C / 350°F / gas mark 4.
  4. Line a 20cm (8in) square tin with baking parchment.
  5. Using an electric (stand) mixer, whisk the eggs and sugar until the mixture is pale, thick, creamy and double its volume. 
  6. Gently fold the cooled melted chocolate mixture into the egg mixture until everything is well combined. 
  7. Sieve the flour and cocoa powder over the chocolate egg mixture, coating it evenly.
  8. Fold the flour and cocoa powder into the wet mixture until well combined.
  9. Pour the mixture into the prepared tin and spread it evenly with a spatula.
  10. Sprinkle with mini eggs.
  11. Bake the brownies for 25 minutes or until the top crust is dry, the sides are coming away from the pan and the center is stable, i.e. not wobbly. 
  12. Leave to cool down completely before cutting and serving. Enjoy! 

Notes

  • There are two ways you can melt the chocolate and butter together. Firstly, you can do it in a bowl over a pan of simmering water. Or, you can give it short zaps in the microwave until everything is melted, giving it a stir in between.
  • Store in an airtight container for no more than a week. It can be frozen too, but should be consumed within a month.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 255
  • Sugar: 21.2 g
  • Sodium: 16.7 mg
  • Fat: 15.1 g
  • Saturated Fat: 8.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 28.8 g
  • Fiber: 1.8 g
  • Protein: 3 g
  • Cholesterol: 60.4 mg