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!
180g salted butter
180g dark chocolate (above 70% cocoa solids works best)
275g caster sugar
3 large eggs
90g plain flour
35g cocoa powder
Large pinch of sea salt
1 packet cadbury’s mini creme eggs & 1 packet cadbury’s mini eggs (OPTIONAL as they are seasonal, you can replace with any chocolate you like)
1. Heat an oven to 160FAN and grease/line an 8″ square tin with baking parchment (you can use any similar size tin or bake-proof dish you have).
2. Break the dark chocolate in to even chunks and add to a glass bowl, add the butter and melt in the microwave at 30 second intervals, making sure to stir it often until the chocolate melts in to the butter.
3. Using an electric whisk, beat the eggs and caster sugar for about 3-5 minutes until light and frothy – it will look a little like milkshake.
4. Pour the dark chocolate and butter in to the egg mixture and fold using a spatula until combined.
5. Sieve the flour, cocoa powder and salt over the mixture and fold it in gently. Pour 3/4 mixture in to the tin and add the chocolate eggs. Add the rest of the mixture over the top and bake for about 25 minutes.
6. Chop the mini creme eggs in half and add them to the top of the brownie after 25 mins in the oven, return them to the oven for another 5 minutes then leave to cool slightly.
Enjoy! And remember, this is a great fudgy brownie recipe that you can use all year round!