These are the most fudgey, gooey, chocolatey brownies you’ll ever have.
They’ve got that perfect brownie crust on top with an almost molten centre and the surprise crunch of the mini eggs takes them to a whole other level.
I don’t think it’s an exaggeration to say that this is the ultimate Easter treat.
Ingredients
185g unsalted butter
200g caster sugar
50g light brown sugar
50g cocoa powder
90g plain white flour
100g dark chocolate
3 eggs
2 tsp vanilla essence
Pinch of salt
100g bags Cadbury mini eggs, crushed
Method:
Preheat the oven to 180C/ 350 F or Gas mark 4. Grease a 9”x 9” baking tin and line with baking paper.
Microwave the butter and dark chocolate in a microwave-safe bowl in 30-second bursts until melted. Add in the cocoa powder and set aside.
Break the eggs into a large bowl and add the sugar and vanilla essence. Beat the mixture with an electric mixer for about 10 minutes.
Pour the cooled chocolate mixture into the sugar and eggs and fold gently with a spatula until combined.
Sift in the flour and a pinch of salt and fold until combined.
Stir in 1/2 the mini eggs and pour the brownie batter into the prepared tin, spreading it into the corners.
Sprinkle the rest of the mini eggs over the top and bake for 25-30 minutes until the edges are set. If you insert a toothpick into the centre it should come out fudgy, it will seem underbaked but the brownies will continue to bake in the pan. Better to have underbaked brownies than dry ones!
This is the hardest part but allow the brownies to cool completely in the pan.
Remove them by lifting the baking paper and cut into 16 even squares. Store in an airtight container for up to 5 days at room temperature or 7 days in the fridge.
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