Chocolate Biscuit Base Mini Egg Brownies

Easter weekend is finally here. Four days holiday for most people. Enjoying the good weather, lawns are mowed, kitchens prepare treats for the weekend, while teenagers prepare for upcoming exams. Whatever you and your family are doing, this Chocolate Biscuit Base Mini Egg Brownies bake is sure to bring about a smile.

FF Chocolate Biscuit Base Mini Egg Brownies

The base of these brownies is a chocolate biscuit. More like a slightly harder version of the soft, squidgy brownie on top. So the advantage is that with a firmer base these brownies are easier to pick up and hold. While developing this recipe my thoughts were directed by practicality.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for packed lunches and picnics.

No matter how practical these brownies are, they absolutely had to be fun, as well as tasty. Since the addition of pretty, pastel Cadbury’s eggs, was a necessity. So also were the party streamer, piped coloured chocolate drizzles. Resulting in a beautiful, yet fun, Easter bake.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies perfect for celebrating.

Pretty Good Fun

While this may look like a complicated bake, it absolutely isn’t. First of all the biscuit base is made, then baked. Once cooled the brownie topping, is poured over. Followed by a generous sprinkle of chocolate mini eggs, another quick bake. Finally after cooling you can let your creativity run wild, decorating your bake.

FF Chocolate Biscuit Base Mini Egg Brownies

A quick note: This bake will look and taste just as good if you’d prefer not to use coloured Candy Melts. Since this is your bake, feel free to add coloured sprinkles, chocolates or whatever you like. Most importantly, have fun!!!

Recipe: Chocolate Biscuit Base Mini Egg Brownies makes 24

For the Biscuit Base

225g/8oz Unsalted Butter

150g/5oz Light Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

75g/3oz Cocoa Powder – I use Callebaut

200g/7oz Plain White Flour

For the 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

1/4tsp Salt

75g/3oz Plain White Flour

1/2tsp Bicarbonate of Soda

Decoration:

1 x Family Pack (326g) of Cadbury’s Mini Eggs or the rough equivalent weight in smaller bags/tubes

75g/3oz of each of the following :

White Chocolate, Rainbow Dust Pink/Blue/Purple Candy Melts -available from Party Animal Online

Any additional decorations that you like – I found a bag of really small mini eggs from Sainsbury’s.

Method: Preheat the oven to 180C/160C fan, gas mark 4

Making The Chocolate Biscuit Base

First of all grease a 33cm x 23cm x 5cm (13″ x 9″ x 2″) tin with a little butter. Line the base and sides with baking parchment.

  • Starting with the biscuit base, add the butter, salt and sugar to a large bowl. Beat until fully combined and free from lumps.
  • Next add the egg and vanilla, continue mixing until smooth.
  • Sieve the flour and cocoa powder into the same bowl. Starting at a slow speed mix the ingredients until combined.
  • Finally tip the biscuit base dough into the baking tin. Spread the dough, using the back of a spoon until it evenly covers the base of the tin.
  • Place the tin into the middle of the preheated oven and bake for 20-25 minutes.
  • While the base is baking, make the Brownie topping.

Making The Brownie Topping

  • 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.
  • Into another large bowl add the eggs, vanilla and sugar.
  • Mix together to combine.
  • While still slowly mixing pour the cooled chocolate mixture into the larger bowl.
  • Mix until completely combined – try not to incorporate too much air whilst mixing.
  • Sift the flour, bicarb. and salt into the bowl.
  • Using a large metal spoon, fold all the ingredients together.
FF Chocolate Biscuit Base Mini Egg Brownies
Creating and baking the layers of the Chocolate Biscuit Base Mini Egg Brownies
  • The biscuit base, once baked may still be a little soft to touch, however it will be darker than the uncooked dough.
  • Remove the tin from the oven and allow to cool for 5 minutes.

Adding The Brownie Topping

  • Pour the brownie batter over the biscuit base. Tilt the tin to ensure even coverage.
  • Follow by sprinkling 200g of mini eggs on to the brownie batter.
  • Place the tin back in the oven and bake for a further 20-25 minutes.
  • The brownie batter is baked when it has a sheen and does not wobble in the centre.
  • Remove the tin from the oven and allow to cool completely.
  • As soon as it is completely cooled remove the entire bake from the tin and place on a solid surface.
  • Cut centrally through the length and width with a sharp knife. Now cut each half into 12 even sized portions.
FF Chocolate Biscuit Base Mini Egg Brownies
Portioning and decorating the Chocolate Biscuit Base Mini Egg Brownies

Decorating The Brownies

  • Place 75g of each coloured Candy Melt or chocolate into a separate heatproof, microwaveable bowl.
  • Heat the first bowl for 20 seconds at a time, stirring in between until the chocolate is fluid.
  • Spoon the liquid into a small, disposable, piping bag. Be careful, it will be very warm.
  • Snip the very end of the bag off and pipe whatever pattern you wish over the top of the bake.
  • Continue, in exactly the same way with the second colour.
  • Follow this by adding extra mini eggs or decorations, hold a few back.
  • Prepare and pipe the third colour, allowing some to cover the newly added eggs.
  • Finally finish with white chocolate, piped all over the bake and sprinkle any remaining decorations.
FF Chocolate Biscuit Base Mini Egg Brownies
Happy Easter!

Place to one side to allow the chocolate to set.

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Biscuit Base Mini Egg Brownies

Serve with a big smile and my preference, a glass of cold milk.

If you have enjoyed the recipe for Chocolate Biscuit Base Mini Egg Brownies you may also like these:

Golden Egg Chocolate Sponge Cake

FF Chocolate Biscuit Base Mini Egg Brownies
Golden Egg Chocolate Sponge Cake.

Chocolate Monster Mini Egg Cookies

FF Chocolate Biscuit Base Mini Egg Brownies
Chocolate Monster Mini Egg Cookies

Mini Vanilla Egg Nest Cupcakes 

FF Chocolate Biscuit Base Mini Egg Brownies
Mini Vanilla Egg Nest Cupcakes

 

Since most of these recipes are designed specifically for Easter and for using left over chocolate, I hope that you will make them throughout the year. Although, that may not be a good thing for our bodies. Maybe the fun is in making them only during the Easter Holidays.

I wish everyone who reads this a very Happy Easter, please see Important Stuff.

Sammie xx

No party of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

This month I am linking up with Stuart at Cakey Boi  and Kat at The Baking Explorer  who is hosting this month’s Treat Petite .

FF Chocolate Biscuit Base Mini Egg Brownies

 

 

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Extra Fruity Hot Cross Buns

Extra Fruity Hot Cross Buns packed full of plump vine fruit and spices.

These Extra Fruity Hot Cross Buns really do take the humble, yet delicious Easter Bun to another level. As their spiced aroma escapes the kitchen, it fills the whole house with warmth. Turning a house into a welcoming home. While neighbours, out in their gardens, stop, wondering whose house the aromatic aroma originates from.

FF Extra Fruity Hot Cross Buns
Extra Fruity Hot Cross Buns filled with more fruit and spice.

Easy to make and bake, these Extra Fruity Hot Cross Buns are so worth the little effort required. These are not the small, pappy, squidged into a ball, cheap supermarket versions. Instead they are filled with fruit, in a good sized bun, that also contains a small amount of wholemeal flour. Indeed, one bun is a substantial breakfast.

FF Extra Fruity Hot Cross Buns
Extra Fruity Hot Cross Buns deliciously good for you.

Since these buns are homemade, we know every ingredient they contain. Yet, what they don’t have is any artificial ingredients. Also they work out much cheaper to make, than bought ones. Plus, the extra smell when you split and toast them, is priceless!

FF Extra Fruity Hot Cross Buns
Anyone hungry?

The absolute thrill for me, when developing a new recipe, is my family’s reaction. Good or bad, I know it can be trusted. Words like “yummy”, “can I have another one please?” and “have you taken the photographs yet?” all feed into my sense of recipe security. As I’m going to be sharing the recipe with my readers, it needs to be robust and reliable. Hence only tried and tested recipes make their way on to this blog.

Recipe: Extra Fruity Hot Cross Buns makes 12

  • 150ml Tap Water
  • 150ml Whole Milk – slightly warmed to body temperature
  • 2 Large Free Range Eggs
  • 10g Fast Action Dried Yeast – I use Allinson in the green pot or sachets
  • 1tbsp Honey
  • 450g/1lb Strong White Flour – I use Shipton Mill
  • 50g/2oz Strong Wholemeal Flour
  • 10g Salt – I use Maldon
  • 50g/2oz Unsalted Butter cut into small cubes
  • 200g/7oz Mixed Dried Fruits – Sultanas/Raisins/Currants
  • 4tsp Cinnamon
  • 1tsp Ginger
  • 50g/2oz Plain White Flour and 50mls Tap Water for the crosses.
  • For the glaze:
  • 3tbsp Runny Honey plus 1tsp water

Method:

First of all, grease a large baking tray with butter.

  • Into the bowl of a stand mixer add the water, milk, eggs, honey and yeast.
  • Next, on top of the liquids add the strong white and wholemeal flour.
  • Then add the salt and butter.
  • Fit the stand mixer with a dough hook and then lock the bowl into place.
  • Lower the dough hook and start mixing on a slow speed. Continue mixing at this speed for 5 minutes.
  • After 5 minutes has elapsed gradually increase the mixer speed to moderately high. Again mix for a further 5 minutes, then stop the mixer and lift the dough hook.
  • Remove a small piece of dough and stretch it until you can see light through it. This is known as the windowpane test. If the dough tears continue mixing, checking every couple of minutes until it passes the windowpane test.
  • Once it has finished kneading, turn the speed on the mixer to low and add the spices and fruit. Mix for a further 2 minutes to incorporate the fruit and spices.
  • Following this, stop the mixer, raise the dough hook and scrape any dough into the bowl using your fingers.
  • Unlock the bowl, cover with a clean tea towel and place somewhere draught free.
FF Extra Fruity Hot Cross Buns
The dough has more than doubled in size.

For detailed set by step photos please see Hot Cross Buns

  • Tip the dough out on to a lightly floured surface, it will be quite sticky. Knead the dough lightly to form a ball and then weigh it. I place baking parchment on flat, digital scales. Note the weight and then divide it by 12, leaving the parchment on the scales.
  • Now cut the dough in half. As each bun is weighed this doesn’t have to be exact.
  • Follow by forming each dough half into a log shape. Cut each dough log into six.
  • Weigh the first piece of dough and adjust as necessary to obtain the correct weight.
  • Hold the dough in one hand while using the other to turn and tuck the underneath in, creating a tight ball shape. Place the ball on to the baking tray. Continue until all 12 balls have been made.
  • Cover the tray with a clean tea towel and place in a draught free place until doubled in size.
  • While the buns have their second prove, make the paste for the crosses. Place the flour and water into a bowl, mix until lump free. Spoon the white flour paste into a small piping bag, secure the top with a peg/rubber band and stand the bag in a glass until needed.
  • Preheat the oven to 220C/200C fan, gas mark 7.
FF Extra Fruity Hot Cross Buns
Before and after proving Extra Fruity Hot Cross Buns
  • Once doubled in size, snip off the very end of the piping bag.
  • Pipe straight lines of paste. First of all piping across the tray and then down the tray.
FF Extra Fruity Hot Cross Buns
Pipe each separate row continuously for neat crosses.
  • Bake in the preheated oven for 25-35 minutes. When baked they will be golden brown and sound hollow when rapped on the base with a knuckle.
  • Once baked remove from the oven. Remove the buns from the tray on to a cooling rack, with a clean baking tray underneath.
  • Measure the honey and water into a small microwaveable bowl. Heat in the microwave until bubbling. Remove carefully as it will be hot.
  • Stir the honey and water to mix.
  • Use a pastry brush to cover each hot bun in honey.
FF Extra Fruity Hot Cross Buns
Sticky, cooling, Extra Fruity Hot Cross Buns.

Wait for the buns to cool before eating. Then serve as is or toasted and buttered with a big smile.

FF Extra Fruity Hot Cross Buns
Extra Fruity Hot Cross Buns delicious fresh from the kitchen.

The buns will keep for 3 days if toasted. Also they freeze extremely well for up to one month.

If you have enjoyed this recipe for Extra Fruity Hot Cross Buns then you may also like these:

Ginger Date Hot Cross Buns

FF Extra Fruity Hot Cross Buns
Ginger Date Hot Cross Buns

Cherry Bakewell Hot Cross Buns

FF Extra Fruity Hot Cross Buns
Cherry Bakewell Hot Cross Buns

Chocolate Mini Egg Browies

FF Extra Fruity Hot Cross Buns
Chocolate Mini Egg Brownies

It would be very easy to double up on this recipe and share homemade Extra Fruity Hot Cross Buns with friends, neighbours and family.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram

Vanilla Mini Egg Nest Cupcakes

Easter Sunday is tomorrow and I simply couldn’t resist one last Easter themed bake. So here are my Vanilla Mini Egg Nest Cupcakes.

RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes not a golden egg but a golden plate.

Delicious vanilla cupcakes, swirled with real chocolate buttercream, sprinkled with dark chocolate curls and mini eggs nestled in the centre.

These Vanilla Mini Egg Nest Cupcakes have the perfect balance of cake, chocolate buttercream and Cadbury’s mini eggs.

RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes beautiful in tulip wrappers.

With ALL of the chocolate that is around over the Easter period I wanted a vanilla cupcake to provide balance. Don’t get me wrong I love a deep chocolatey cake, like my Chocolate Sparkle Cake but sometimes too much chocolate can be over powering!

I adore the crisp, vanilla shell on Cadbury’s mini eggs and wanted to echo that in the cupcake. Likewise, a lighter chocolate buttercream, piped on these cupcakes, works with the mini eggs, rather than swamping them.

RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes a little portion of edible happiness.

Homemade Gifts

These Vanilla Mini Egg Nest Cupcakes are an inexpensive way of making a few packets of mini eggs go a long way and are perfect to give as gifts. I personally love homemade gifts and these would be a very welcome gift indeed.

Wrapped in some cellophane, tied with raffia or ribbon, these portions of loveliness look so pretty. Good enough to eat in fact. My niece made a version of these and gave them to her teachers at Primary School as an end of term, Easter thank you. They were very well received!

Recipe: Makes 12 Vanilla Mini Egg Nest Cupcakes

For the cupcakes 

100g/4oz Unsalted Buter at room temperature

100g/4oz Caster Sugar

1tsp Vanilla Extract – I use Nielsen-Massey

1/8tsp – pinch Sea Salt

2 Large Free Range Eggs

100g/4oz Plain White Flour – self raising can be substituted but don’t add the extra baking powder.

1tsp Baking Powder

For the Chocolate Buttercream

300g/11oz  Icing Sugar – sifted

150g/5oz Unsalted Butter – softened

175g/6oz Milk Chocolate

2 packets of Cadbury’s mini eggs

Dark chocolate curls, or Cadbury’s flake (x2)

Method: Preheat the oven to 160C/140C, gas mark 3, 325F

Making And Baking The Vanilla Cupcakes

  • First of all place the butter and sugar into a bowl and whisk/beat until pale and fluffy.
  • Add the vanilla extract and whisk/beat until incorporated.
  • Next add 2 eggs, the sifted flour, baking powder and salt.
  • Whisk/beat slowly until all the ingredients are just combined.
  • Using a metal spoon stir the mixture 2-3 times to ensure everything is combined.
  • Place 12 cupcake wrappers into a cupcake pan.
  • Scoop just under a dessert spoonful of cake batter into each cupcake wrapper.
  • Place the cupcakes into the centre of the oven and bake for 20 minutes.
  • The cupcakes are cooked when they are a golden brown colour and spring back from a light touch.
  • As soon as they are baked remove the cupcakes from the oven.
  • If using tulip cupcake cases, as I have, allow to cool completely in the tin, if not cool for 5 minutes in the tin and then transfer to a cooling rack.
  • Transfer cupcakes in tulip wrappers to a cooling rack once cold.
RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes ready for frosting.
  • While the cupcakes are cooling make the buttercream.

Making The Frosting And Decorating The Cupcakes

  • Break up the chocolate, place in a microwaveable bowl and heat on medium power for 30 seconds at a time, stirring in between, until the chocolate is completely melted. Set to one side.
  • Whisk the sieved icing sugar, butter and vanilla extract until pale and smooth.
  • Add the cooled chocolate, whilst whisking. Continue whisking until you have light, fluffy, buttercream.
  • Fit a piping bag with a large star tip.
  • Fill the piping bag with the chocolate buttercream.
  • Pipe a single swirl around the outside edge of each cupcake.
  • Repeat, piping another swirl on top of the previous one.
RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes the nests are almost ready for their eggs.
  • Sprinkle dark chocolate curls, or broken up Cadbury’s flake around the swirls of chocolate buttercream.
  • Add mini eggs to the centre of the cupcakes.
  • I kept my colours the same, for impact, however, they also look very natural when the colours are mixed – let you creative juices flow!
RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes I kept my mini eggs all the same colour.

These Vanilla Mini Egg Nest Cupcakes are such an easy bake, yet look a lot more complicated – I can keep a secret if you can 😉.

A Savvy Purchase

Just a quick note about the tulip cupcake cases: they can be quite expensive, so I buy mine in bulk from Amazon UK. The price per wrapper is much cheaper. Better still, get together with a baking buddy and split the package and cost. I bought 100 a couple of years ago and still have plenty left!!

RT Vanilla Mini Egg Nest Cupcakes
Vanilla Mini Egg Nest Cupcakes presented on a golden plate.

A delicious gift for anyone at Easter time, taking around an hour to make, bake and decorate. These can still be made in time for tomorrow.

As I said at the start of this post, Easter symbolises new birth. For me, as a Christian, that happened when I accepted Jesus Christ as my Lord and Saviour. If you would like to know more please see Important Stuff.

How you ever considered the true meaning of Easter and what it means to you?

If you have enjoyed these Vanilla Mini Egg Nest Cupcakes here are some other mini egg recipes:

Chocolate Monster Mini Egg Cookies

Smartie Chocolate Monster Mini Egg Cookies
Chocolate Monster Mini Egg Cookies a delicious treat.

Golden Egg Chocolate Sponge Cake

FF Vanilla Mini Egg Nest Cakes
Golden Egg Chocolate Sponge Cake

Chocolate Mini Egg Brownies

Smartie Chocolate Mini Egg Brownies
Chocolate Mini Egg Brownies served with a few extra eggs!

I love reading your comments, so please keep them coming and seeing all your makes and bakes on Twitter/Instagram. Please pop a photo up and tag me in?

Wishing you all a very happy, healthy and blessed Easter.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Share
Facebooktwittergoogle_plustumblr
Follow Us
twitterpinteresttumblrinstagram