European
European - British - Desserts
Mini Egg Brownies
Chef's Menu Description
A decadent, fudgy bake crafted with rich Belgian chocolate and premium inclusions, delivering a dense, melt-in-the-mouth texture.
Ingredients
- • 100 g self-raising flour
- • 50 g reduced-fat spread
- • 4 medium eggs
- • 2 tbsp cocoa powder
- • 3 tbsp granulated sweetener
- • 1 tsp baking powder
- • 15 g dark chocolate chips
- • 40 g mini eggs (chopped or lightly crushed)
Preparation Steps
1
Phase 1
Preheat the oven to 170°C. Line a 8 x 8 inch tin with non-stick baking paper.
2
Phase 2
Place the flour, spread, eggs, cocoa, sweetener and baking powder into a mixing bowl. Mix with a wooden spoon until thick and fully combined.
3
Phase 3
Scrape the mixture into the lined tin and sprinkle over the chocolate chips and half the mini eggs. Place in the oven for 15 minutes until slightly risen and set.
4
Phase 4
Remove from the oven and sprinkle over the remaining mini egg pieces pressing lightly into the surface of the brownies. Leave to cool in the tin for a few minutes and then transfer to a wire rack. Cut into 16 squares and serve.