We all know that Easter is the perfect excuse to eat our body weight in chocolate and now that we find ourselves in a lock down, what else is there to do other than bake some Easter treats?
No, we couldn’t be doing at home work outs instead, who would even suggest that?! It’s a shame that you can’t take these brownies to your friends to share the gooey goodness, like you obviously would if we weren’t amidst a global pandemic. Who are we kidding? These brownies are too good to share, hands off!
(suitable for Vegetarians)
185g unsalted butter, cut into small chunks and extra for greasing
185g dark chocolate, separated into small pieces
3 large eggs
275g golden caster sugar
85g plain flour
40g cocoa powder
150g mini eggs
3 creme eggs
1 x baking sheet
1 x large mixing bowl
1 x 20cm square tin
1 x electric whisk
1 x sieve
1 x spatula
1 x heat proof bowl
1 x pan
1 x pestle and mortar OR rolling pin (anything that can be used to crush the mini eggs)
1 x knife
Weigh out all of your ingredients.
Put the butter and chocolate in the heat proof bowl over a pan of simmering water, remember to stir occasionally until fully melted.
Leave the melted mixture to cool to room temperature.
In the meantime, heat your oven to 180C/160C fan/gas 4.
Grease the square tin with butter and then line with the baking sheet.
Break the 3 eggs into a large mixing bowl and pour in the caster sugar, mix with an electric mixer on maximum speed, for 5-8 minutes. The consistency should be creamy and thick.
Pour the cooled chocolate mixture into the bowl and fold together with the egg mixture.
Next, sieve the flour and cocoa into the bowl, folding gently until everything is fully combined. Be careful not to over mix here!
Then, pour the mixture into the tin and level it off with a spatula. Place the tin in the middle of the oven and bake for 25 to 30 minutes.
Whilst you’re waiting for the brownie to cook, prepare your decorations. You can use any Easter themed chocolate you like. I cut 3 creme eggs in half. Then I crushed half of the mini eggs using a pestle and mortar.
Once your brownie is baked to perfection, take it out of the oven and place the creme eggs (cut side up) on the top and scatter the crushed mini eggs.
Place the brownie back into the oven for a further 5 minutes. Afterwards, add the remainder of the mini eggs and put the brownie on the side to fully cool.
When the brownie has cooled, place it into the fridge for 1 to 2 hours to set.
Finally, lift the brownie out of the tin, cut into squares and enjoy your bake!
You can customise this recipe however you like! For a less rich brownie opt for milk chocolate instead. You could even use white chocolate to mix things up. However you choose to make your brownie, it’s sure to be a showstopper fit for even the likes of the baking queen, Mary Berry!