Easter egg cookies

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And so another 3 weeks of lockdown begins. My aim a few weeks ago was to try and blog more often. I wasn’t expecting these to be the circumstances that allowed me to do it. Today was the first rainy day in a very long time and with two toddlers to entertain I decided baking would provide some good afternoon entertainment. Should you have any leftover Easter eggs (I know with lockdown this could be a slim possibility but if not I’m led to believe there are some bargains to be had in the supermarkets) these are the ideal cookies to make. These cookies use white chocolate, plain chocolate and mini eggs so even if you don’t have any leftover Easter eggs you might be able to improvise with what you already have at home. These are very easy to make and only need one bowl, no resting time and only need one egg if you’re finding eggs are still in short supply.
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Mini Egg Brownies

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Yesterday was the last day of term at school – hurray! Today is officially the start of the Easter holidays which means two weeks of relaxing and lots of baking awaits. To keep us all going at school I promised to make these mini egg brownies. They were a huge success and were gone very quickly. They were declared even better than the Creme Egg brownies I made a couple of weeks ago. They are indeed very yummy. I was a little sceptical about how crunchy mini eggs would work with squidgy brownie but the mini eggs soften after baking. They would make a wonderful addition to any Easter tea.

This is a Jo Wheatley recipe that you can find on her wonderful blog Jo’s Blue Aga here. You will need an 8 x 8 inch tin. The bonus of this recipe is that it only needs one bowl so you can save on the washing up! Chilling the mini eggs beforehand will help to stop them from cracking.
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