Easter Egg Brownies
Arriving on the table like a little Easter celebration of their own these brownies are fudgy, chocolatey squares studded with bright, mini-Easter eggs. They’re the sort of treat that quickly disappears, usually thanks to someone hovering nearby pretending they’re “just evening up the edges.”
How long will it take?
45 minutes
What’s the serving size?
Makes 12
What do I need?
- 150 g unsalted butter, cubed
- 200 g dark chocolate, chopped
- 200 g caster sugar
- 100 g brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 125 g plain flour
- 30 g cocoa powder
- ½ tsp salt
- 150 g mini Easter eggs, roughly chopped (plus extra for topping)
How do I make it?
- Preheat oven to 180C. Line a 20-centimetre square baking tin with baking paper, letting it overhang for easy lifting.
- Place butter and dark chocolate in a heatproof bowl set over a saucepan of gently simmering water. Stir until melted and smooth. Remove from heat and cool for 5 minutes.
- In a large bowl, whisk together caster sugar, brown sugar, eggs and vanilla until thickened slightly, approximately 1-2 minutes
- Pour melted chocolate mixture into the bowl and whisk until shiny.
- Sift in the flour, cocoa powder and salt. Fold gently with a spatula until just combined, don’t overmix.
- Fold through 150 g chopped mini Easter eggs.
- Pour batter into the tin, smooth the top, and scatter a few extra Easter eggs over the surface.
- Bake for 25–30 minutes, until set around the edges but still slightly soft in the centre (the brownies will firm as they cool).
- Allow to cool completely in the tin before lifting out and cutting into squares.
TOP TIPS
- For neat squares, let the brownies cool completely, then chill in the fridge for at least 1 hour. This sets the chocolate and helps to give clean cuts.
- You can also use a hot knife to cut the brownies to create perfect edges. Simply dip a sharp knife in hot water, wipe dry, and slice. Repeat the dipping and wiping between cuts.
- Turn these brownies into an indulgent dessert by heating in the microwave for 10-15 seconds then serving with a scoop of vanilla ice cream.
