Fudgy and rich chocolate brownies with an Easter twist. A simple, delicious and decadent bake using minimal ingredients and equipment. These brownies are soft and gooey in the middle and studded with mini eggs throughout for a crunchy texture and extra milk chocolate chips Perfect for easter and perfect for sharing.
Total time to make : 45 minutes Time to prep : 15 minutes
Time to bake : 30 - 35 minutes
Servings : 16
180g unsalted butter
180g dark (70% minimum) chocolate
100g plain flour
30g cocoa powder
1/2 tsp salt
260g caster sugar
3 bags (240g) mini eggs
100g milk chocolate chips
Preheat a fan oven to 160ºC (electric 180ºC, gas mark 4) and grease and line a square 8" x 8" (20cm x 20cm) baking tin with non-stick baking paper.
In a large saucepan over a low heat, gently melt the butter and dark chocolate together, removing from the heat once it's 75% melted (it will continue to melt off the heat).
In a large mixing bowl, mix the flour, sugar, salt and cocoa powder together. Pour in the melted chocolate and butter and fold together until just combined. Crack in the eggs one at a time and mix until the batter is thick and glossy.
Add 2/3 of the chocolate chips and 2/3 of the mini eggs. Fold the batter so they're evenly distributed and then pour this into the prepared baking tin, using the back of a spatula or spoon to smooth out the top.
Bake for 20 - 25 minutes until the outside of the brownie is set and the centre still has a slight wobble. Remove from the oven and press in the remaining 1/3 of chocolate chips and mini-eggs. Return to the oven and bake for a further 5 minutes. This keeps the topping mini eggs bright and colourful and stops their shells cracking from the heat.
Remove from the oven, It doesn't matter if it's still a bit wobbly in the middle, it will continue to set as it cools outside the oven - this is what gives them their fudgy like texture.
Wait until completely cool before slicing with a sharp knife. Enjoy!
6g protein, 48g carbs, 22g fat
Good to know:
As with all brownies, the best time to remove them from the oven when it looks like it 'just needs another 5 minutes'. A gentle wobble in the middle is what keeps these brownies fudgy and soft. They'll continue to bake in their tin outside of the oven and as they cool to room temperature, they'll 'set'. This is the real skill of making brownies and blondies - not being tempted to over-bake them!
Store for up to 5 days at room temperature or in the fridge in an airtight container for up to 7 days. Freeze for up to 3 months, wrap slices tightly in cling film and then store in an airtight container or ziplock bag.