Easter Brownies
These Easter Brownies are chocolatey, fudgy, gooey and totally over the top, basically everything you need in a good brownie.
Servings: 16 Servings
Ingredients
For the Brownies
- 225 g Unsalted Butter or Stork
- 225 g Dark Chocolate
- 4 Large Eggs
- 300 g Light Brown Sugar
- 1 tsp Vanilla Extract
- 175 g Plain Flour
- 50 g Cooca Powder
- 150 g Chocolate Chips
- 200 g Easter Chocolate
To Decorate
- 100 g Dark Chocolate
- Easter Chocolate
Instructions
Before Baking
- If you are using Creme Eggs put them into the fridge for 1-2 hours before baking.
To Make the Brownies
- Preheat the oven to 180C (160C Fan) and line a brownie 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 completley melted and smooth. Leave to one side.
- In a seperate bowl whis the eggs and sugar together until they have doubled in volume.
- Pour the chocolate mixture and vanilla into the egg mixture and fold 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, cocoa powder and fold again until they are all completely incorporated
- Finally, add the chocolate chips and Easter chocolates and fold through until they are evenly distributed.
- Pour the mixture into your brownie tin and bake in the oven for 30-35 minutes. You will know they are ready because they will have a slight wobble
- Leave to cool in the tin for 15-20 minutes before moving to a wire rack to cool completley.
To Decorate
- Once the brownies are completely cooled melt the milk chocolate in a heatproof bowl in the microwave in 20 second bursts until completely melted.
- Put the melted chocolate into a piping bag and drizzle over the top of the brownies.
- Deccorate using leftover Easter chocolate.