I don’t know about you but we have a lot of chocolate in our house at the moment. I know it’s not a terrible problem to have – particularly when I have several Easter eggs to snack on while feeding my youngest – but we decided to get creative and make some gooey delicious brownies with some of our supplies.
Brownie ingredients
- 185g butter
- 185g chocolate, broken into chunks – we used Easter egg chocolate for this
- 3 medium eggs
- 275g caster sugar
- 85g plain flour
- 40g cocoa powder
- A selection of small eggs for decoration, we used 5 Cadbury Creme Eggs, cut in half and a sharer bag of Mini Eggs, broken up
Brownie method
- Preheat the oven to 180C (160C fan).
- Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Set aside to cool.
- Grease and line a 20cm square baking tin with butter and baking paper. We used a silicone mould as this made the brownie easier to turn out.
- Using an electric whisk, mix the eggs and caster sugar together for approximately 5 minutes, or until the mixture is thick and creamy.
- Gently fold the chocolate mixture and egg mixture together, taking care not to mix out the air you’ve added from the whisking process.
- Sieve the flour and cocoa powder into the wet mixture and fold gentle until just combined.
- Pour the mixture into the baking tin and bake in the oven for 25 minutes.
- Carefully remove the tin from the oven and use your smaller egg selection to decorate – press the Creme Egg halves down slightly, cut side up (caramel filled eggs would work well here too) and scatter over the broken up Mini Eggs.
- Return the tin to the oven for a further 5 minutes.
- Once baked, leave to cool completely in the tin then place in the fridge to firm up for at least an hour.
- Remove from the tin and cut into squares to serve. Enjoy those brownies!
For more ideas for your leftover Easter chocolate, head to BBC Good Food.
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