Mini Egg Brownies

Name: Mini Egg Brownies
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Brownies, American
Ingredients: 8/9 inch Square Tin; 180g Unsalted Butter or Stork; 180g Dark Chocolate ( I tend to stay between 40-55% but feel free to go darker); 3 Large Free Range Eggs; 250g Soft Light Brown Sugar; 1tsp Vanilla Extract; 85g Plain Flour (or 21g Coconut Flour for GF); 40g Cocoa Powder; 1/2 tsp Ground Coffee; 1/2 tsp Flaky Sea Salt & Extra for sprinkling; 100g Milk or White Chocolate Chunks & extra 50g for drizzling; 80g Chocolate Mini Eggs

JUMP TO RECIPE

These are the perfect brownie base. And with Easter coming up soon and Mini Eggs fully loaded in the chocolate cupboard there is only one left to do! Bake Mini Egg Brownies! These are deliciously dense & fudgy brownies studded with chocolate chunks, topped with crushed mini eggs and drizzled with white choc - YUM. Brownie base recipe adapted from BBC Good Food.

Tin

An 8/9 inch square tin (can improvise with a circle tin)

Ingredients

Brownie Base

180g Unsalted Butter or Stork

180g Dark Chocolate ( I tend to stay between 40-55% but feel free to go darker)

3 Large Free Range Eggs

250g Soft Light Brown Sugar

1.5tsp Vanilla Extract

85g Plain Flour (or 21g Coconut Flour for GF)

40g Cocoa Powder

1/2 tsp Ground Coffee

1/2 tsp Flaky Sea Salt & Extra for sprinkling

100g Milk or White Chocolate Chunks & extra 50g for drizzling

80g Mini Eggs

Method

Preheat oven to 150C Fan/170C/Gas Mark 4. Use some greaseproof paper to line your cake tin. If you don’t have any greaseproof paper, you can use some butter to grease the tin and then lightly coat it, in a thin coat of plain flour to prevent the brownies from sticking to the tin.
Gently melt together chocolate & butter in a bain-marie or microwave until just melted (don’t let the mixture get too hot or boil!) and then put to one side to allow to cool.
Whisk eggs, sugar & vanilla extract for about 7- 10 minutes until a super thick mixture forms. The texture should be similar to that of a milkshake and have lots of air bubbles. In a separate bowl, sift together the flour and cocoa powder.
Fold melted chocolate into egg-sugar mixture, go slowly so we don't knock the air out from the whisking we did in the previous step.
Next, fold in the sifted flour, ground coffee, salt and cocoa powder into the main mixture until a thick gooey fudgy mixture will form. Roughly chop up your chocolate chunks & mini eggs (save some mini eggs to decorate!) or add-ins of choice and stir them into your brownies batter. Then pour the batter into your lined tin and sprinkle the top with a little extra sea salt.
Place your brownies on the middle rack and bake for about 30 -45 mins or until a toothpick comes out clean! Tip: You can also tell it’s done, if when you shake the corner of the pan and only a tiny bit of the middle wobbles
Leave to set and cool for at least 1 hour (move to fridge after 30mins). Once the brownies are cool, melt down 50g of white or milk chocolate and drizzle over your brownies. Next top with crushed Mini Eggs! Or alternatively you can skip the mini eggs & chocolate drizzle and just dust with icing sugar or leave plain and tuck in!
P.S. If you can wait, leave the brownies overnight or in the fridge for a few hours, it’s so worth it when it has time to settle. Brownies always taste even better the next day!

Have a bake and let me know what you think on Instagram @OsiBakes

Mini Egg Easter Brownies

Dessert, Snack, Brownies

Brownies, American

Servings: 16

Author: OsiBakes

Rating:

Mini Egg Brownies

Delicious Easter Chocolate Brownies

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

Ingredients

Tin

8/9 inch Square Tin

Brownie

180g Unsalted Butter or Stork
180g Dark Chocolate ( I tend to stay between 40-55% but feel free to go darker)
3 Large Free Range Eggs
250g Soft Light Brown Sugar
1tsp Vanilla Extract
85g Plain Flour (or 21g Coconut Flour for GF)
40g Cocoa Powder
1/2 tsp Ground Coffee
1/2 tsp Flaky Sea Salt & Extra for sprinkling
100g Milk or White Chocolate Chunks & extra 50g for drizzling
80g Mini Eggs

Instructions

Preheat oven to 150C Fan/170C/Gas Mark 4. Use some greaseproof paper to line your cake tin. If you don’t have any greaseproof paper, you can use some butter to grease the tin and then lightly coat it, in a thin coat of plain flour to prevent the brownies from sticking to the tin.
Gently melt together chocolate & butter in a bain-marie or microwave until just melted (don’t let the mixture get too hot or boil!) and then put to one side to allow to cool.
Whisk eggs, sugar & vanilla extract for about 7- 10 minutes until a super thick mixture forms. The texture should be similar to that of a milkshake and have lots of air bubbles. In a separate bowl, sift together the flour and cocoa powder.
Fold melted chocolate into egg-sugar mixture, go slowly so we don't knock the air out from the whisking we did in the previous step.
Next, fold in the sifted flour, ground coffee, salt and cocoa powder into the main mixture until a thick gooey fudgy mixture will form. Roughly chop up your chocolate chunks & mini eggs (save some mini eggs to decorate!) or add-ins of choice and stir them into your brownies batter. Then pour the batter into your lined tin and sprinkle the top with a little extra sea salt.
Place your brownies on the middle rack and bake for about 30 -45 mins or until a toothpick comes out clean! Tip: You can also tell it’s done, if when you shake the corner of the pan and only a tiny bit of the middle wobbles
Leave to set and cool for at least 1 hour (move to fridge after 30mins). Once the brownies are cool, melt down 50g of white or milk chocolate and drizzle over your brownies. Next top with crushed Mini Eggs! Or alternatively you can skip the mini eggs & chocolate drizzle and just dust with icing sugar or leave plain and tuck in!