This lovely soft centred and super chocolatey ‘Mini Egg Chocolate Brownie Recipe’ is such a wonderful creation. It is indulgent. It is fudgy. It is perfection. It is how chocolate brownies should be and it has been made with a special Easter twist.
Our Mini Egg Chocolate Brownie Recipe is bursting full of easter treats so if you are planning a party this Easter or you simply want to relax and enjoy something totally delicious then you absolutely have to give this recipe a go. It will take you no time at all as it is baking at it’s simplest yet the end result is brilliant and very, very tasty. Get everyone talking about your amazing baking skills this Easter and have a go at our gooey centred Mini Egg Chocolate Brownies
185g Unsalted butter
Pinch Maldon Sea Salt
185g Dark chocolate – 70% Min
85g Plain flour
40g Cocoa powder
130g Mini eggs, mini cream eggs, mini milky bar eggs etc
3 Large eggs
190g Golden caster sugar
- Set your oven to 160℃ (Fan) and prepare a shallow non stick 20cm square baking tin. Line the bottom with non stick parchment and allow extra to come over the side of the tin, this will help you to remove the brownie from the tin once cooked.
- Roughly chop the butter into small cubes and place in a microwaveable bowl, break the dark chocolate into pieces and add to the bowl. Heat in the microwave over a low heat or melt over a bain-marie until the butter and chocolate have melted. Set the chocolate mixture to one side and allow to cool to room temperature.
- In a separate bowl add the eggs along with the golden caster sugar. Using an electric whisk or mixer combine the eggs with the sugar until the mixture is very pale and doubled in volume. This will take a few minutes to reach the desired consistency.
- Pour the cooled chocolate and butter mixture over the egg and sugar mixture and very gently and slowly fold the two together with a spatula. The mixture should look marbled. Be careful not to over mix at this stage.
- Gently sieve the flour and cocoa powder over the mousse like mixture. Continue to fold with a spatula until all the dry cocoa/flour mixture has combined with the mousse.
- Gently pour half the mixture into the prepared tin, scatter evenly with mini easter eggs to ensure each piece has a yummy egg! Pour the remaining mixture over the eggs and smooth the top to level out the brownie mixture.
- Place on the middle shelf and bake for 25 minutes. A skewer should come out relatively clean, if the brownie wobbles in the middle it will need a few more minutes. Cooking times will vary depending on your oven but be really careful that you don’t overcook them.
- Brownies need to cool completely before cutting. The middle should be fudge like and this will firm a little during the cooling process.
Store brownies in an airtight container for up to two weeks, alternatively wrap and freeze for up to a month.
If using fondant eggs freeze for a few hours or overnight before adding to the recipe, this will ensure the fondant middles do not collapse during baking.
Buy the best quality dark chocolate you can. Brownies should be bursting with strong, chocolate flavours, the end result will be much tastier when using a good quality dark chocolate with a minimum of 70% cocoa content.
Happy Chocolate Brownie Making Everyone….& Happy Easter!