This brownie is very indulgent. I’ve started with a basic brownie recipe and put an Easter twist on it using mini eggs. You can use whatever chocolate you like or chocolate chips. I added some sea salt at the end to break through the sweetness – delicious!
Ingredients
- 300 grams butter
- 80 grams cocoa
- 1 tsp vanilla
- 500 grams brown sugar
- 3 eggs
- 185 grams plain flour
- 200 grams chocolate (of your choice! I used Berry Biscuit Whittakers)
- 125 grams mini eggs, cut or crush half of them
- Sea salt
Method:
- Preheat oven to 150 celcius.
- Melt butter, cocoa and vanilla in a large microwave proof bowl
- Add brown sugar and mix well
- Add eggs one at a time, incorporating well after each one
- Fold in the flour until just mixed
- Add the chocolate and fold again, gently
- Bake for 20 minutes, then remove from the oven and top with mini eggs, press down slightly into the half cooked brownie
- Return to the oven and bake for another 25-30 minutes until surface springs back when touched
- Remove from the oven and sprinkle with sea salt, if you desire
Enjoy
xx
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