A recipe for Easter. Mini Egg Brownies

Wishing all my lovely blog readers a Happy Easter! 

These Mini Egg brownies really are a minimum effort, maximum output Easter treat.

Easter to me has always been about the food. A delicious leg of Lamb on Easter Sunday. Easter Eggs galore and any Easter themed dessert of some sort. If you are not in a chocolate coma by Easter Monday, you haven't really celebrated in my opinion.

I also believe it is essential to have 'Mini Egg' themed treats at home. Either chocolate nests, cupcakes or brownies just like these. These Brownies have MiniEggs both inside and on top. Plus a layer of melted chocolate on top! Deliciously rich and a real chocolate explosion! 


Ingredients:

250g soft unsalted butter
250g good quality dark chocolate (off the shelf chocolate not cooking chocolate)
4 large eggs
2 tsp vanilla extract
300g caster sugar
150g plain flour
2 bags of Mini Eggs (90g per bag) 1 bag for decoration and 1 bag to go inside the brownies.
PLEASE NOTE: PUT ONE BAG OF MINI EGGS IN THE FREEZER. THIS ALLOWS THEM TO KEEP THEIR COLOUR WHEN BAKED IN THE OVEN.

Makes approx 20 large brownies. Or a minimum of 30 little ones. 

Method:

Preheat your oven to 180c fan. Line your brownie tin, greaseproof paper is best. 
(I use a tin measuring 13 x 9 inches. So if your tin is smaller increase baking time slightly as your brownies will be deeper)
Melt the butter and chocolate together in a large saucepan on a very low heat. 

Whilst the butter/choc is melting find a large measuring jug or mixing bowl and beat the eggs with the sugar and vanilla extract.

When the chocolate mixture has melted, leave to cool slightly to avoid scrambled eggs. 

Then beat in the eggs/sugar. When all combined, mix in the flour and 1 bag of mini eggs (taken from the freezer).
Either put them in whole, or use a rolling pin to bash them into small pieces if you prefer?

Mix to combine smoothly and then scrape mix out of the saucepan into your lined tin.

Bake for approx 16 -18 mins. It doesn't seem very long, but the difference between dry and gooey brownies is minutes. You will know when it is ready as the top will seem paler but the middle still gooey. 

Keep them in the tin to cool as they continue to cook whilst in the tin. 

Once cool, turn the brownies out onto a chopping board ready for decorating.

Melt some chocolate in a bowl above boiling water. Drizzle this chocolate over the brownies and use the remaining bag of mini eggs to decorate however you fancy.

To serve, trim the edges off (devourer secretly).

Then use a very sharp knife to cut into squares.

Enjoy!