This recipe ticks all the boxes if you love brownies, mini eggs AND cream eggs! Yikes.
This is one big gooey chocolately indulgence, so roll your sleeves up and get baking as you will not be disappointed. Please be warned this recipe is not for dieters!
You will need:
200g Cadbury’s mini eggs
100g Cadbury’s mini creme eggs
185g unsalted butter
185g dark chocolate (at least 70% cocoa solids)
85g plain flour
40g cocoa powder
275g golden caster sugar
3 large eggs
Serves approximately 10 very hungry mouths
Takes 15 minutes to prepare and approx 25 minutes cooking time
The butter and eggs are best taken out of the fridge at least an hour before baking, so take them out now if you are thinking about having a go at making these.
Cut the butter into small cubes and break up your chocolate. Put in a bain marie on a low heat and melt together or alternatively cover with cling film and put into the microwave for 2 minutes on high. Leave the mixture to cool.
Turn your oven to 180C/gas mark 4. Get a 20cm square tin and line with baking parchment.
Break your eggs into a medium mixing bowl or mixer if you have one. Add your sugar and mix for approximately 3-8 minutes until the mixture is thick and creamy.
You can test to see if this is done by pulling your whisk out of the mixture, if it leaves a trail on top without disappearing back into the mixture straight away then it is done. Make sure your chocolate has cooled down and pour this into the egg mixture.
Now fold the chocolate in. Do not mix as you want to keep all the air bubbles that you just created when whisking.
Now add in 100g of mini eggs and your mini creme eggs…it does not matter if any are broken, throw them in as well. Gently fold these in as well.
Sieve in your flour and cocoa powder. Fold this into the mixture. As soon as you think that it is completely folded in, stop. Pour the mixture into your baking tin. Smooth over the top with a large palette knife making sure that it is even. Place the remaining mini eggs (if you have managed not to gobble them all up) on top of the brownie mixture in whatever pattern you like.
Place your easter egg brownie mixture into the middle of the oven and cook for about 20 minutes. To test whether they are cooked or not take the tin out and shake slightly, if the middle of the mixture is still wobbly then cook for an extra 5 minutes and check again. Take out of the oven and leave to cool. These are delicious served warm with icecream or have for afternoon tea.