12 April, 2019
Fully Loaded Easter Brownies
Easter is my favourite time of year, mainly because of chocolate eggs! Hence I have many Easter baking recipes! Here’s another one…
Ingredients:
- 185g unsalted butter
- 185g good quality dark chocolate (I used Tesco Finest Dark Cooking Chocolate with 85% Cocoa Solids)
- 3 large eggs
- 275g golden caster sugar
- 85g plain flour
- 40g cocoa powder
- 12 mini Caramel eggs – cut in half (you could use mini Creme eggs)
- Selection of mini eggs (I used Galaxy Golden Eggs & Smarties Mini Eggs)
Instructions:
- Heat the oven to 180*C and prepare a 20cm square brownie tray by greasing and lining with baking paper.
- Place the butter and chocolate in a heatproof bowl set over a pan of simmering water. Stir until melted and leave to cool.
- Whisk the eggs and sugar for about 5 minutes, until thick, creamy and doubled in size.
- Pour the cooled chocolate mixture over and gently fold.
- Sieve in the flour and cocoa and fold until combined.
- Pour the mixture into the tin and bake for 25 minutes.
- Remove from the oven and press the caramel eggs into the brownies (cut side up) and bake for a further 5 minutes. (If the Brownies are too gooey, place back in the oven for a few minutes but bear in mind they will firm up as they cool).
- Remove from the oven, allow to cool completely before removing from the tin and cutting into squares.
Enjoy!
*This recipe was adapted from ‘BBC Good Food’*