With so many Easter bakes floating around the blogging world, I just had to have a go at baking something for myself. With chocolate being one of my favourite ingredients, Easter is a great time of year for me and baking. With so much chocolately goodness around, it’s hard to know where to start. But when the craving comes in for a big gooey slice of chocolate brownie, the decision was made for me!
These Easter inspired Chocolate Brownies are so easy to make and taste amazing. With the strong mix of chocolates, the flavour is incredibly rich, and with the added crunch of the Mini Eggs and soft centres of the Creme Eggs, this is any chocolate lovers dream Easter bake.
- 200g 70% Dark chocolate
- 100g Milk chocolate
- 250g Salted butter (if you only have unsalted, just add a pinch of salt)
- 300g Soft light brown sugar
- 4 Large eggs
- 175g Plain flour
- 300g Mixed Easter mini eggs
- Pre-heat the oven to 180C.
- Line your tin with baking paper.
- Melt the chocolates, butter and sugar together over a low heat.
- Once they are melted, remove from the heat and leave to cool for 5 or 10 minutes.
- Beat in each egg, one by one and once combined, stir in the flour.
- Place half of the batter into the bottom of your tin. Spread your mini eggs over this batter evenly, so you get an egg in each bite.
- Pour the other half of the batter over the eggs and smooth out with a spatula.
- Bake for about 30-40 minutes depending on the thickness of your brownies and the tin size that you have chosen to use. As a quick tip, the skewer should come out only just clean!
I love my chocolate brownies seriously underdone – it’s all about the gooeyness for me! Especially when they have just come out of the oven, and have cooled off ever so slightly that the top begins to crack. I’m also a lover of a nice scoop of soft vanilla ice cream to accompany my piece. Who said ice cream was just for the summer?
I love the fact that this is such an easy recipe to mix up, one saucepan and the washing up is done! Just remember, if you are using soft centred eggs in your bake, I would definitely recommend popping them in the freezer for a couple of hours before unwrapping and using in the brownies. This will stop them from collapsing completely when baked. As you can see, there is still a soft middle in this creme egg. Mmm ..
What are your favourite Easter bakes? Will these Chocolate Brownies be making your Easter baking list this year?