Mini Egg Brownies

Moreish Mini Egg Brownies - by Jane’s Patisserie

Now, if your home is anything like mine, there’s no such thing as left over mini eggs so you might need to throw a couple of extra bags in the shopping for this one. But when the results are this delicious you’ll be thanking me later.

Ingredients

• Brownies

  • 200 g dark chocolate

  • 200 g unsalted butter

  • 4 medium Eggs

  • 275 g light brown soft sugar or caster sugar

  • 100 g plain flour

  • 50 g cocoa powder

  • 150 g chocolate chips

  • 250 g mini eggs

• Decoration

  • 50 g milk chocolate (melted)

  • mini eggs

Method

1.             Preheat your oven to 180ºc/160º fan and line a 9x9" baking tin with parchment paper

2.             Melt together the dark chocolate and unsalted butter until smooth in the microwave or in a bowl over a pan of simmering water. Leave to cool for a few minutes

3.             In a new bowl, whisk the eggs and sugar together for a few minutes until the mixture has doubled in volume, is alot paler, and leaves a trail for a few seconds when you lift the whisk out.

4.             Pour the chocolate/butter mix into the whisked sugar and eggs and fold through very carefully.

5.             Add in the flour and cocoa powder and fold through carefully again.

6.             Finally, fold through the chocolate chips and mini eggs.

7.             Pour the brownie mixture into the lined tin

8.             Bake in the oven for 25-30+ minutes or until there is a very slight wobble in the middle.

9.             Leave to cool in the tin!

10.         Drizzle the brownies with melted milk chocolate, and sprinkle over crushed mini eggs for decoration

11.         Optional but worth it - set the brownies in the fridge for 2+ hours to create a lovely fudgy texture!