1 April, 2018
Easter Brownies
A batch of simple brownies can be given an Easter makeover with the addition of Easter eggs! I’ve made the following recipe and added either Mini Eggs, Creme Eggs or Caramel Eggs. This recipe is perfect for using up any excess Easter eggs too (although that’s not going to be an issue in my household!)
Ingredients
- 175g dark chocolate
- 100g unsalted butter
- 300g caster sugar
- 1tsp vanilla extract
- 2 eggs
- 125g plain flour
- 75g self raising flour
- Easter eggs of your choice (300g Mini eggs or 6 large Creme or Caramel eggs)
***Tip*** Place the mini eggs in the freezer for a few hours beforehand, this stops them cracking and losing their colour as they are baked.
Method
- Preheat the oven to 180*C and grease and line a 20x20cm tin.
- Melt the chocolate and butter in a bowl over a saucepan of hot water (alternatively you can melt in a microwave by heating in short blasts of 20-30 seconds and stirring thoroughly each time).
- Mix in the sugar, vanilla extract and eggs. Sift in the flour.
- Fold in 200g of the mini eggs.
- Bake in the oven for 15 minutes and then push the remaining 100g of mini eggs into the surface of the brownie.
- Bake for a further 10-15 minutes.
I’m always a bit nervous of judging when Brownies are ready to come out of the oven! I remove them when the centre is still slightly gooey and the sides have shrunk away slightly from the edge of the tin. The Brownies will continue ‘cooking’ as they sit in the tin after being removed from the oven, so it’s best to remove a little early if you want the traditional Brownie texture. For a firmer, more cake like texture bake for 25 minutes before adding the mini eggs and then a further 15 minutes afterwards.
To make Creme or Caramel Egg Brownies, simply cut 6 large chocolate eggs in half and place into the surface of the brownies after 15 minutes (as in the recipe above). Freezing the eggs beforehand allows them to keep their shape better when in the oven.