Indulgent Mini Egg Brownies
A decadent, fudgy bake crafted with rich Belgian chocolate and premium inclusions, delivering a dense, melt-in-the-mouth texture.
Ingredients
- • 220g/7.7oz dark chocolate
- • 200g unsalted butter (3/4 cup + 2 tbsp)
- • 3 large eggs
- • 125g light brown sugar (1/2 cup + 2 tbsp)
- • 125g caster sugar (1/2 cup + 2 tbsp)
- • 100g plain flour (3/4 cup)
- • 50g cocoa powder (1/3 cup + 1 tbsp)
- • 300g Mini eggs – we used the family bag, which is 297g or you would need 4 normal-size bags, with some left over for eating!
Preparation Steps
Grease and line a 20cm square baking tin with baking paper and preheat the oven to 180C.
Put the Mini Eggs in a ziplock bag, seal it, and use a rolling pin to roughly break the eggs. You want to keep them in big chunks. Usually, we would just hit each once around once and they break easily apart.
Add the chocolate and butter to a heatproof bowl and microwave in 30-second bursts until melted. Set aside to cool.
Add the eggs and sugars to a large mixing bowl and beat with an electric hand whisk until pale and fluffy – about 5 minutes.
Pour the cooled chocolate mixture into the bowl with the eggs and gently fold together with a wooden spoon until just combined.
Sift in the flour and cocoa powder and fold again until combined.Fold through most of the broken Mini Eggs, reserving a handful or so for decorating the top of the brownie before cooking.Transfer the mixture to your prepared baking tin, smoothing everything up to the edges in an even layer with a spatula.
Decorate the top with the remaining Mini Eggs, evenly spacing them over the surface. There’s no need to push them in.
Bake for 25-30 minutes, until crackly on top and a skewer poked into the center comes out with just a few moist crumbs. We like a gooey brownie, so usually slightly underbake it.
Leave in the tin for about 15 minutes before transferring to a wire rack to cool completely (about 2 hours).
Slice into squares and enjoy!