MINI EGG EASTER BROWNIES

Last year I made a delicious Easter Eggstravaganza Cake that was one of the highlights of my baking year. This year I wanted to celebrate Easter with a new bake and so, ready for the holidays here are my Mini Egg Easter Brownies! A gorgeously gooey, sticky and fudgy brownies with oodles of Cadburys Mini Eggs and Mini Creme Eggs baked into them to basically create a brownie that is perfect for anyone who can't wait to dig into the Easter Eggs on Easter Sunday. It's soooo naughty but oh so nice!

What I'm first going to say about this recipe is do not change anything in the actual brownie recipe. Its perfect! What I will say is that the better quality of ingredients you get is indicative to the quality of your brownie so if you really want to treat your friends and family at Easter then push the boat out and get some proper quality chocolate and cocoa powder in!

You can however change the mini eggs that you use. Cadburys "Mini Eggs" are great as those crispy shells that they have give the brownies some great texture but crushing them can lead to small bits ending up in the brownies so be careful with children. There are so many different types of mini eggs around nowadays that you can make so many different varieties of these brownies. Why not use caramel mini eggs with some sea salt and make salted caramel Easter brownies or mint Aero eggs to give the brownies a whole different flavor altogether.

Experiment with the recipe below and find your favorite combination. You will need a tin roughly 8 x 12 inches and you should get about 12 - 18 brownies out of the mix depending on how generous you want to be with your portion sizes.

Mini Egg Brownies

225g Butter

85g Dark Chocolate

50g Cocoa Powder

250g Golden Caster Sugar

3 Whole Eggs

2 Tbsp Vanilla Extract 

60g Plain Flour

1 Tsp Salt

60g Greek Yogurt

8 Mini Creme Eggs Cut In Half

180g Crushed Cadburys Mini Eggs

1. Begin by turning your oven up to 180 degrees (160 fan) and line a baking tin with grease proof paper.
2. Place a pan on your hob on a low heat and add in the butter and chocolate. Melt them both together, stirring continuously until smooth and then remove the pan from the heat and leave to cool slightly.
3. In a large bowl, beat together the cocoa powder, sugar, eggs and vanilla extract together until well combined. Add in the melted chocolate butter mixture and continue to beat untilwell combined.
4. Pop in the flour, salt and yogurt and fold until everything is combined and you have no streaks of flour in the mixture.
5. Pour the mixture into the prepared tin and cover the top with the creme and mini eggs before popping in the oven to bake for 30-35 minutes until the brownie comes away from the sides of the tin and the top of the mixture is firm to the touch.

Remove the tray from the oven and then leave the brownie in the tray to cool completely until you remove it to ensure that the centre of the brownie firms up fully. This is the worst part as it requires you to resist sticking your face into the chocolaty goodness for a while but trust me it is worth it. The brownie will be all soft, gooey and fudgy whilst having been baked, the creme eggs and mini eggs are also all sticky and melty delicious. This is a chocolate lovers paradise and the perfect bake to dish up to them at Easter. Consider them my Easter gift from me to you!