Mini Egg Brownies
These extra fudgy Mini Egg Brownies are must-bake this Easter! You'll find a layer of Mini Eggs sandwiched between two rich, chocolatey layers of brownie. I decorated the top with extra Mini Eggs after the brownies were baked to add pretty pastel pops of colour. You only need 6 ingredients to make this recipe and it's a wonderfully indulgent bake to celebrate this much-loved Easter chocolate treat. Enjoy!
Ingredients
- 150 g Unsalted butter
- 150 g 70% dark chocolate I used Lindt
- 2 large Eggs at room temperatue
- 220 g Caster sugar
- 150 g Self-raising flour
- 200 g Mini Eggs
Instructions
- Preheat the oven to 180°C (fan). Line an 8inch square baking tin with greaseproof paper. Set aside for now.
- Melt the butter and dark chocolate in the microwave in 30-second blasts, stirring after each, until completely smooth. Set aside to cool down.
- Whisk the eggs and sugar in a separate bowl for 1-2 minutes until pale in colour, thick and foamy.
- Pour the melted chocolate mixture into the whisked eggs. Then tip in the flour and gently fold everything together to make a thick brownie mixture.
- Spoon half of the brownie mixture into the baking tin and spread to the edges. Top with a layer of Mini Eggs (saving a handful for the decoration on top), followed by the rest of the brownie mixture spreading it out to conceal the Mini Eggs underneath.
- Bake for 18-20 minutes. The brownies should be set on top (no wet mixture), with small cracks showing around the edge, and only the middle should wobble a little if you give the baking tin a gentle shake.
- Immediately push the remaining Mini Eggs into the top of the brownies. Place in the fridge to set for 2 hours or leave to cool at room temperature for at least 4 hours.
- Slice into 12 and enjoy!
Video
Notes
Store your Mini Eggs brownies in a baking tin at room temperature for up to 5 days.
Tried this recipe?Let us know how it was!