Happy Easter, baking bunnies!
I thought I’d give you guys a special recipe today to help you use up all of those left-over easter eggs (lol, what left-overs…) I mean, okay. Fair enough. Here is an excuse to BUY MORE easter eggs and make these brownies. They don’t need a huge introduction. These are 100% fudgy and 0% cakey – the almost truffle-like interior will probably stick to the roof of your mouth but your fresh cup of tea or coffee will help with that problem-that-isn’t-really-a-problem. I’ve decorated my brownies with mini creme eggs but if you don’t like creme eggs, or don’t have any in then no need to worry – they will be just as tasty with other chocolate on top, or none at all! There are mini eggs stuffed into the middle of these brownies as well, in case you needed yet another excuse to make them!
There are a couple of ways you can devour these brownies – straight from the oven will give you more of a pudding, which calls for cream/ice cream and a spoon! OR my personal favourite, which is leaving them to cool completely then popping them in the fridge for a few hours until they firm up. That means they can be made up to two days in advance – perfect for all you guys who are busy entertaining!
To help with the ridiculously easy baking process, I’ve made a short video of all the steps!