Mini Egg Brownies

Ingredients

• 200g Unsalted Butter
• 300g Caster Sugar
• 200g Dark Chocolate
• 3 Large Eggs
• 100g Plain Flour
• 30g Cocoa Powder
• 100g Milk Chocolate Chips or Milk Chocolate Bar
• 250g Mini Eggs

Method

1. Line a 9"x9" baking tin. Heat your oven to 180°C (350°F) standard / 160°C (320°F) fan. Crush your mini eggs using a pestle and mortar or rolling pin. Chop your milk chocolate bar in to chunks if you're not using chocolate chips.
2. Break the dark chocolate in to chunks and then microwave in 20 second bursts until smooth.
3. Melt the butter in a microwave in 20 seconds bursts until smooth, and then add the melted butter to a large bowl along with the caster sugar. Whisk (I use a hand whisk!) the melted butter and sugar together for 1 minute.
4. Add the eggs one by one and whisk thoroughly. You should have a pale smooth mixture.
5. Gently fold in the melted dark chocolate, and then sieve in the flour and cocoa powder. Fold the mixture gently until no flour pockets remains. Finally, fold in the milk chocolate chips / chopped milk chocolate bar, and the crushed mini eggs (set a few mini eggs aside to decorate the top of the brownies).
6. Pour the mixture in to the lined tin and then scatter on the remaining crushed mini eggs - gently press them in to the mix. Cook the brownies for 22-25 mins until the middle has a very slight wobble and a toothpick/skewer test has a few wet crumbs. Don’t overbake or it’ll lose it's fudgeyness and become cakey!
7. Once baked, leave your brownies to cool in the tin completely. Cut in to portions, then enjoy!

Notes

• - Once cooled, store the brownies in an airtight container where they'll keep for up to 1 week (try storing them in the fridge if you want them to be super fudgy!).

Recommended Equipment and Ingredients*

• Kitchen Scales
• 9" Baking Tin

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