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
- 185g (3/4 cup) butter
- 185g (6 1/2oz) 70% dark chocolate, broken into smaller pieces
- 3 eggs
- 275g (1 1/3 cup) caster sugar
- 85g (1 1/4 cup) all-purpose flour
- 40g (1/3 cup) cocoa powder
- 100g (3 1/2oz) mini chocolate eggs
Instructions
- Cut the butter into smaller pieces.
- Melt the butter and chocolate pieces, and set aside to cool. See Notes.
- Preheat the oven to 180°C / 160°C / 350°F / gas mark 4.
- Line a 20cm (8in) square tin with baking parchment.
- Using an electric (stand) mixer, whisk the eggs and sugar until the mixture is pale, thick, creamy and double its volume.
- Gently fold the cooled melted chocolate mixture into the egg mixture until everything is well combined.
- Sieve the flour and cocoa powder over the chocolate egg mixture, coating it evenly.
- Fold the flour and cocoa powder into the wet mixture until well combined.
- Pour the mixture into the prepared tin and spread it evenly with a spatula.
- Sprinkle with mini eggs.
- 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.
- 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
