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.
175g dark chocolate
100g unsalted butter
300g vanilla sugar (or caster sugar and a teaspoon of vanilla extract)
125g plain flour
75g self-raising flour
300g mini eggs (I used Cadbury’s)
1) Grease and line a 8×8 inch tin (I find using 2 strips of paper laid over each other to make a cross works well) and preheat your oven to 170C.
2) Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring frequently (alternatively you can use a microwave.)
3) Once melted remove from the heat and mix in your sugar, followed by the eggs. Then sift in the flours.
4) Fold in 200g of the mini eggs.
5) Pour into your prepared tin and bake in the oven for 25 minutes.
6) Remove from the oven and then stud the top with the remaining 100g of mini eggs.
7) Return to the oven and bake for another 10-15 minutes.
8) Remove from the oven and allow to completely cool before cutting (I left them in the tin for 10 minutes before placing on a cooling rack.)
9) Cut into pieces using a large knife (be brave – the mini eggs will cut quite easily.)