Mini Egg Brownies
Directions
- 1Preheat the oven to 200°C.
- 2Melt the milk chocolate, dark chocolate, and unsalted butter together using a double boiler method.
- 3Take the melted chocolate off the heat and set it aside to cool down.
- 4Measure out 275g of caster sugar.
- 5Crack 3 medium eggs into the bowl with the sugar.
- 6Whisk the sugar and eggs together very well until combined.
- 7Line a square baking tin with greaseproof paper, ensuring the paper overlaps the sides for easy removal.
- 8Weigh out 90g of plain flour.
- 9Weigh out 35g of cocoa powder.
- 10Pour the cooled chocolate mixture into the egg and sugar mixture.
- 11Gently fold the chocolate into the mixture with a spatula until it looks something like the video.
- 12Sift the plain flour and cocoa powder into the mixture.
- 13Mix the flour and cocoa powder into the batter.
- 14Add chopped milk chocolate pieces into the batter and mix.
- 15Add mini eggs into the batter, saving a few for the top, and mix them in.
- 16Pour the brownie mixture into the prepared baking tin, spreading it evenly and ensuring any chocolate pieces are covered.
- 17Place the baking tin into the preheated oven for 28 minutes.
- 18Remove the brownies from the oven once baked.
- 19Add the remaining mini eggs on top of the warm brownies for decoration.
- 20Serve and enjoy the mini egg brownies.
Ingredients
- 100 g milk chocolate
- 100 g dark chocolate
- 200 g unsalted butter
- 275 g caster sugar
- 3 medium eggs
- 90 g plain flour
- 35 g cocoa powder
- mini eggs
Equipment
ovensaucepanglass bowlwhiskkitchen scalesscissorsgreaseproof papersquare tinspatulaknife
Tips
- Ensure the chocolate mixture cools down before mixing with the eggs to prevent them from cooking.
- Whisk the sugar and eggs very well to achieve the desired brownie texture.
- Cover all chocolate pieces with the brownie mixture to prevent them from burning in the oven.
- Adjust baking time based on preference for gooeyness (less time for gooier brownies).
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