Mini Egg Brownies
Chocolate fudge brownies filled with white chocolate chunks and chopped Cadbury Mini Eggs.
Servings 16
Ingredients
- 200 g butter (salted or unsalted)
- 200 g dark chocolate
- 270 g caster or granulated sugar
- 3 eggs
- 2 egg yolks
- 115 g plain flour
- 35 g cocoa powder
- 100 g white chocolate chopped in medium sized pieces
- 300 g Cadbury Mini Eggs add 200g to the brownie batter and leave 100g for the topping
Instructions
- Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 4. Line a 20cm square tin with parchment paper and set aside.
- Melt the butter and chocolate over a bain-marie or in the microwave in 20-second intervals until completely melted and smooth. Set this mixture aside and leave it to cool for 5 minutes.
- Meanwhile beat the eggs and egg yolks together until combined. Once the chocolate mixture has cooled slightly, add the egg mixture and stir to combine.
- Sift flour and the cocoa powder over the top and mix until thoroughly combined and no lumps of flour remain. Now add the chocolate mixture and stir until combined. Finally, fold through the chopped white chocolate and 200g of the Mini Eggs. Try not to over mix otherwise this may result in your baked brownies being tough.
- Transfer the brownie batter to the prepared tin and smooth the surface. Scatter the remaining 100g of chopped Mini Eggs on top of the brownie. Bake the brownies for 40-45 minutes, they’ll be ready when they’re risen, the top has started to slightly crack and a cake tester when inserted into the centre comes out with just a few moist crumbs attached.
- Leave the brownies to cool completely in the tin, then once cooled leave them to set for at least 6 hours or overnight for best results. When ready to serve, slice the brownies into 16 squares. Brownies will store in an airtight container for up to a fortnight.