Easter is nearly here and the shops are filling up with all sorts of chocolate goodies. Chocolate bunnies, Easter chicks and eggs in every size, shape and colour. I decided to have some fun and make Chocolate Mini Egg Brownies.
I used Smartie mini eggs as their gorgeous colours show up so well on top of the brownies. There are also Smartie mini eggs hidden with the brownie, which kept their shape and crunch during baking.
These Chocolate Mini Egg Brownies are deliciously fudgey as you bite into them, with extra crunch and chocolate when you find a hidden egg. Utterly scrumptious!
Ever since our children could walk we have made up an egg hunt for them. Sometimes friends and cousins get involved too, now they are a bit older. What never ceases to amaze me though, is the sharing that happens after the egg hunt is finished.
The children and sometimes adults, sit down with their spoils from the hunt and make sure everyone has the same number of eggs. This rarely happens, as I can never remember where they were hidden, so the numbers aren’t always even! So a good tip is to have a few eggs stashed in the cupboard, ready to even out the numbers so it’s fair.
And, if they do manage to find all of the eggs, you’ve got a secret stash of chocolate hidden away 😉.
Whilst we celebrate Easter for it’s true Christian meaning, see Important Stuff, I’ve never found being a Christian to be boring.
We certainly have lots of fun in our home and making these Chocolate Mini Egg Brownies, really is good fun! I had specific instructions from one daughter to make them larger than the Chocolate Fudge Brownie Bites and I had the idea to bake them with whole, Smartie mini eggs, hidden inside.
Each Chocolate Mini Egg Brownie is drizzled in white chocolate before topping with more Smartie mini eggs. Easter is most definitely not the time in our house, for chocolate restriction!
In fact I’m not sure there ever is an appropriate time for that – but that’s a whole different subject!
Recipe: Makes 16 Chocolate Mini Egg Brownies
200g/7oz Plain Chocolate – minimum 70% Cocoa solids
200g/7oz Milk Chocolate – minimum 35% Cocoa solids
225g/8oz Unsalted Butter
4 Large Free Range Eggs
225g/8oz Dark Brown Sugar
1tsp Vanilla Extract – I use Nielsen-Massey
4 Packets of Smatie Mini Eggs – 4 X 100g packets
75g/3oz Plain White Flour
1/2tsp Bicarbonate of Soda
100g/4oz White Chocolate – optional
Method: Preheat oven to 170C/155C fan, gas mark 3 1/2
- Line a 22.5cm x 30cm (9″ x 12″) deep baking tin with aluminium foil
- Break up the chocolate (or chop) into individual squares, dice the butter and place both into a heat proof bowl.Place the bowl over a simering pan of water (a double boiler) ensuring the bottom of the bowl doesn’t touch the water.
- Stir continuously until both the chocolate and butter are two thirds melted.
- Carefully remove the bowl from the pan and continue stirring until the contents are completely melted.
- Set the chocolate aside to cool.
- Into a separate bowl add the eggs, sugar and vanilla extract.
- Whisk lightly to combine the ingredients.
- When the chocolate has cooled to just warm pour it into the egg mixture slowly, whilst gently stirring.
- Sift the flour, salt and bicarbonate of soda into the bowl and add two packets of the Smartie Mini Eggs.
- Pour the brownie batter into the tin.
- Give the tin a couple of sharp taps against the worktop. This will help bring any trapped air bubbles to the surface.
- Place the tin into the middle of the preheated oven and bake for 35-40 minutes.
- Halfway through the cooking time carefully tap the tin against the oven shelf, this helps the brownies stay fudgey and not rise, like a cake.
- The brownies are cooked when the outside edge has set and the top has the familiar, sugar cracked look. There should still be a bit of wobble at the centre.
- Once cooked remove the tin from the oven and allow the brownies to cool in the tin.
- Once cooled remove the brownies from the tin and peel away the sides of the foil.
- Break up the white chocolate and place into a heatproof, microwaveable bowl.
- Zap in short 20 second bursts, stirring after each heating period.
- When the chocolate has almost melted, remove and keep stirring until completely melted.
- Using a teaspoon drizzle half of the chocolate over the brownie slab.
- Next add as many Smartie mini eggs as you dare, the melted chocolate will help them stick.
- Now drizzle the other half of the white chocolate over the eggs and the brownie.
- Leave to set in a cool place.
- Once cooled cut the large brownie into quarters. Then cut each quarter into quarters and you will have 16 delicious Chocolate Mini Egg Brownies!
- Use a palette knife to remove each fudgey brownie from the foil.
- Store any spare brownies in an airtight container for up to 5 days – there’s no way they last that long here!!
I like to serve these Chocolate Mini Egg Brownies with a few extra eggs, so that everyone can have the same number of eggs on top of their brownie. Little do they know there are hidden eggs within the brownie. 😉
Whatever your plans this Easter, I hope that you take a minute to remember the reason it is celebrated?
Jesus gave His life that we may all know Him, true forgiveness, unconditional love and peace. With Him life may not be perfect, but the journey is much easier.
If you’ve enjoyed these Chocolate Mini Egg Brownies then you may like these recipes too:
Whatever you make and bake, I would love to see your pictures. Please tag me in on Twitter/Instagram.