This Mini Egg Brownie Roll is a deliciously decadent chocolate brownie rolled around a white chocolate filling with Mini Eggs topped with chocolate buttercream and more Mini Eggs.
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Mini Eggs
Mini Egg season is in full swing. I know Easter still feels like a while away, but Mini Eggs have been available in shops since before Christmas and I cannot get enough.
I absolutely adore Mini Eggs, so I just had to kick off my Easter recipes with this Mini Egg Brownie Roll. There are already so many delicious Mini Egg recipes on my blog including my Mini Egg Cheesecake, Mini Egg Fudge and Mini Egg Millionaire Shortbread.
Mini Egg Brownie Roll
This Mini Egg Brownie Roll is my take on the viral Brownie Yule Log that just seemed to be everywhere this past Christmas. It is such a fun recipe and a different way to enjoy a brownie.
If you haven’t come across it before, it is a twist on a Swiss roll. However, instead of using a cake, we are going to make a brownie and roll that instead. The brownie is baked before being mixed to form a dough pressed into a Swiss roll tin and rolled up.
Brownie
For this Mini Egg Brownie Roll, I just used my tried-and-tested brownie recipe. There are so many brownie recipes on my blog already, including my Easter Brownies, and they all follow the same basic recipe.
Dark Chocolate – Brownies need to be made using dark chocolate to get that lovely and rich taste. Don’t worry if you don’t like dark chocolate, the brownies don’t taste bitter in any way.
Unsalted Butter – Either unsalted butter or a baking spread like Stork will work perfectly in this recipe.
Eggs – I use four large eggs in my brownie mixture, if you are using medium I would recommend using five.
Related Recipes
Caster Sugar – So I tend to switch between caster sugar and light brown sugar in brownies just depending on what I have in the kitchen at the time I am testing the recipe. Both light brown sugar and caster sugar will work in this recipe.
Flour – For brownies, you must use plain flour. Brownies shouldn’t have any raising agent in them at all. The rise on the brownies should all come from the eggs and nothing else.
Cocoa Powder – To help get a deliciously rich chocolate flavour.
The eggs and caster sugar should be whisked together until they have doubled in volume. The reason why they need to be whisked for so long is because there is no raising agent in the brownies. Any rise from the brownies will come solely from the eggs.
The other ingredients should all be folded gently through your egg-white mixture. This is to stop the eggs from deflating.
Baking
The brownies need to be baked in the oven until they are fudgy and gooey. Depending on your oven they should take around 25-30 minutes. The brownie should still have a slight wobble in the centre when you remove it from the oven.
Once baked leave the brownies to cool in the tin and then pop them into the fridge to set for around 3 hours. Setting the brownie in the fridge just ensures that the brownies are lovely and firm before we can start making our brownie roll.
White Chocolate Filling
For the White Chocolate filling I used a white chocolate hazelnut spread. The spread could be any flavour you fancy. You could use Nutella, Biscoff or a supermarket’s own brand of chocolate spread. The choice is entirely up to you.
Because I was using a white hazelnut spread, I decided to use white chocolate in the filling. If you decide to use Nutella for example you can swap the white chocolate for milk chocolate. Remember and leave a slight border around the edge of your brownie so that when you roll it up the filling doesn’t splodge out of the sides.
Decoration
I finished the Mini Egg Brownie Roll with milk chocolate coating. I added a teaspoon of oil to the chocolate. The oil just stops the chocolate from setting firm and stops it from cracking when you cut into the brownie roll.
I also decided to pipe some chocolate buttercream onto the top of the roll to hold my Mini Eggs. Because if this chocolate brownie needs more of anything it is chocolate.
The chocolate buttercream is a simple American buttercream and is made using icing sugar, unsalted butter and cocoa powder. You MUST use unsalted butter in the buttercream, baking spreads or margarine are just too soft and you won’t be able to pipe it onto your brownie roll.
Alternatives
You could use a chocolate ganache in the centre of your brownie roll if you prefer.
I wouldn’t recommend using Mini Eggs or chocolate chips in your brownie mixture as this will just make it more difficult to roll it up.
Equipment
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Mini Egg Brownie Roll
Ingredients
For the Brownie
- 225 g Unsalted Butter
- 225 g Dark Chocolate
- 4 Large Eggs
- 300 g Caster Sugar
- 125 g Plain Flour
- 50 g Cocoa Powder
For the Filling
- 250 g White Hazelnut Spread
- 150 g White Chocolate
- 80 g Mini Eggs
For the Decoration
- 250 g Milk Chocolate
- 1 tsp Vegetable Oil
For the Buttercream
- 100 g Unsalted Butter
- 150 g Icing Sugar
- 50 g Icing Sugar
- Mini Eggs
Instructions
To Make the Brownie
- Preheat the oven to 180C (160C Fan) and line an 8" square baking tin with baking paper.
- Put the chocolate and butter into a large bowl and melt in the microwave on 20-second bursts stirring in between each burst until completely melted and smooth. Leave to one side.
- In a separate bowl whisk the eggs and sugar together until they have doubled in volume.
- Pour the chocolate mixture into the egg mixture and fold them together. You need to be gentle during the stage because you don’t want to knock all the air out of your eggs.
- Add in the flour and cocoa powder and fold again until they are all completely incorporated
- Bake in the oven for 25-30 minutes. You will know they are ready because they will have a slight wobble
- Leave the brownies to cool fully in the tin, then set in the fridge for 3 hours.
- Cut the chilled brownie into pieces and put them into a large bowl. Beat the brownies until a dough is formed.
- Line your Swiss roll tin with cling film, ensuring that the cling film is larger than your tray (this will make the rolling easier) and press the brownie dough into the tin. The dough should be evenly spread out.
- Chill the brownie dough in the fridge for 10 minutes.
To Make the Filling
- Add the spread and chocolate to a heatproof bowl and heat in the microwave until completely melted.
- Crush your Mini Eggs using the side of a knife and leave to one side.
- Spread the chocolate filling onto the top of your chilled brownie dough. Leave a slight border around the edge. Sprinkle over the crushed Mini Eggs.
- Put the brownie back into the fridge for around 5-10 minutes until the filling has firmed up slightly but it should still be soft enough to roll. If the filling has completely set it will crack when you try to roll the brownie up.
- Take the brownie out of the fridge and roll it from short side to short side. You can use the cling film to help you roll the brownie. If the brownie starts to crack then it has been chilled for too long. Stop rolling and leave it at room temperature for 5-10 minutes before trying again.
- Once you have rolled the brownie wrap it cling film and pop it back into the fridge for 1-2 hours until firm.
To Make the Chocolate Decoration
- Melt the chocolate in a heatproof bowl in the microwave. Add a teaspoon of oil and mix through.
- Put your brownie roll onto your serving plate and pour the chocolate over the top. Spread it along the tops and sides using a knife or palette knife.
- Put the brownie roll back into the fridge until the chocolate has set.
- Beat the butter in a large bowl for a few minutes until soft. Gradually add in the icing sugar and beat until combined and smooth.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Pipe the buttercream onto the top of your brownie roll and decorate with Mini Eggs.
Notes
- This Mini Egg Brownie Roll will last up to 5 days in the fridge.
- I used this Swiss Roll tin.
- If you wanted to make a different flavoured filling, you could make a chocolate ganache instead of using a spread.
- Line your Swiss roll tin with cling film instead of baking parchment. It makes it so much easier to roll your brownie up.
- If your brownie starts to crack when you are rolling it this just means that it has been chilled for too long. Leave it out on the side for 10-15 minutes and try again.