Mini Egg Brownies
Melt in the mouth brownies with big chunks of Cadburys chocolate mini eggs.
Equipment
Ingredients
- 185 g Dark Chocolate (70%)
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 100 g Chocolate Mini Eggs (plus extra for the topping)
- 40 g Cocoa Powder
- 3 lrg Eggs
Instructions
- Melt butter and dark chocolate in a pan on a low heat or microwave 30 seconds a time time until melted. Set aside.
- Heat oven at 160°c Fan oven.
- Sieve flour and cocoa powder in a bowl
- Reserve some whole mini eggs for the topping then bash the chocolate mini eggs with a rollings whilst still in the packet or use a freezer bag.
- Whisks eggs and sugar until pale, thick and creamy.
- Pour cooled chocolate mixture over eggy mousse. Fold in using figure 8 method until thoroughly mixed in.
- Add the sieved powder and mix in slowly until thoroughly blended.
- Finally stir in chopped mini eggs.
- Add to lined tins spreading evenly then top with whole mini eggs and press in slightly. Bake for 26 minutes.
- Allow to cool in tin then grab the greaseproof paper from either side of tin and pull out carefully. Cut in to squares and keep in a air tight container to keep fresh.
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Calories: 245kcalCarbohydrates: 28gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 24mgSodium: 8mgPotassium: 115mgFiber: 2gSugar: 21gVitamin A: 276IUVitamin C: 0.2mgCalcium: 25mgIron: 2mg
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