Guest Recipe: Chikumo's Easter Mini Egg Brownies
03 March 2022
If there was a time to eat chocolate morning, noon, and night it’s Easter! Our mini egg brownies are the perfect excuse to get your fill of chocolate and we won’t judge if you have them for breakfast…
- Prep Time: 4-6 min
- Cook Time: 30-35 min
- Total Time: 34-41 min
Serves: 9
Category: Dessert,Baking,Cakes,Easter
Ingredients
-
For the brownies, you will need
- 85g plain flour
- 200g caster sugar
- 185g soft unsalted butter
- 300g mini eggs, slightly crushed
- 3 large eggs
- 40g cocoa
- 8x8 square tin
- Parchment paper
Method
- Preheat the oven to 180°C/160°C for fan-assisted ovens.
- Place the butter in a microwavable bowl and then a microwave for 45 secs or until the butter is melted.
- Once the butter is melted, slowly add the sugar, cocoa and flour whilst mixing with an electric whisk.
- In a separate bowl, whisk the eggs for 3 minutes or until the eggs are light and fluffy.
- Slowly add the whisked eggs to the other bowl whilst slowly folding the mixture with a wooden spoon.
- Once combined, add half of the mini eggs and lightly fold the mixture once more.
- Line the baking tin with parchment paper and then add the brownie mix.
- Sprinkle the remaining mini eggs on top of the mix in the baking tin in an even layer.
- Bake for 30-35 minutes or until desired consistency remembering the centre should still be gooey whilst the edges look cake-like.
- Once cooled, cut into 9 even squares.
Love this Easter recipe as much as we do? Find more delicious recipes and fun ideas on Chikumo's food and lifestyle blog, Diary of a Chik.
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