Mini egg brownies

Updated at: Sat, 20 Apr 2024 06:36:23 GMT

Step 1

Preheat oven to 175 °C and line 8” square cake tin

Step 2

Melt butter and dark chocolate together (either in microwave or ban marie) and mix together until combined. Mix in instant espresso, then leave to cool to room temp (or around 30 °C).

Step 3

Sieve flour, cocoa powder and salt into small bowl, whisk to combine and set aside.

Step 4

In a bowl, whisk eggs and sugar until it thickens, and leaves a trail (4-5 min with a hand-held whisk). Then add cooled dark chocolate/butter mixture to this egg/sugar mixture, whisking it until it’s just combined.

Step 5

After all the mixture is combined add the sieved dry ingredients a small amount at a time and fold them in (make sure not to over mix).

Step 6

Fold in 240 g of mini eggs into brownie batter mixture.

Step 7

Bake for 30 minutes (range between 28-32 min). The centre shouldn’t wobble if the tray is shaken for the finished product. Take out and Cover with foil on the top (so it covers/touches the top of the brownies) and freeze for 30 minutes.

Step 8

Remove from freezer into fridge and leave for 24 hrs.

Step 9

Remove from tin and top finished brownies with tempered milk chocolate and crushed mini eggs, cut up into squares and serve

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