Easter Brownies (and a new look!)

By Clare Longley - April 13, 2017



So things look a little bit different around here – what do you think?

I’ve installed a new blog template and it’s not quite perfect as there are a few kinks to iron out but I have a couple of Easter recipes I wanted to share with you before Sunday. If you notice anything odd it’s only temporary and hopefully I’ll be able to use the long Bank Holiday weekend to sort out any niggling little gremlins.

Anyway – Easter! The one time of the year where it is perfectly acceptable to over indulge in copious amounts of the brown stuff. Chocolate eggs of every shape and size litter the supermarket shelves and somehow they find themselves falling into your trolley during the weekly shop.

Now you all know how much I love to make brownies so it seemed only right when another packet of Mini Eggs ended up in the kitchen cupboard soon found themselves in a tray of chocolatey goodness. I opted for a combination of Mini Eggs and Crème Eggs but to be honest you could scatter any chocolate treats on top and it will be just as delicious. As I type I’m wondering would the malteser bunnies work – might have to try that when they are reduced in the shops next week!

Easter Brownies
250g dark chocolate
100g milk chocolate
200g unsalted butter
250g soft dark brown sugar
3 eggs
50g plain flour
6 Crème Eggs, halved
1 bag of Mini Eggs

Preheat the oven to 170C (fan)

Grease and line a 20cm square cake tin

Melt the butter and chocolate in a bowl over a pan of simmering water

In a separate bowl whisk the eggs and sugar until doubled in volume

Once the butter and chocolate have melted, whisk in the egg/sugar mixture

Whisk in the flour

Pour into the tin and bake for 25 minutes

Remove from the oven and quickly scatter the Crème Eggs and Mini Eggs over the top of the brownies

Bake for another 5 minutes

Remove from the oven and leave to cool in the tin




Once cool cut into squares and enjoy!

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