Wednesday, 28 March 2018

Recipe: Mini Egg Brownies



I always find at this time of the year I stock up on mini eggs. The only problem is I find myself constantly snacking on them, even though they're only meant to be for decoration.

Last year I decided to try some recipes where I could throw some in, and then send them off with Shane to work so I wouldn't keep overindulging in them. This was one of the treats that went down well so I've decided to share it, especially since the batch I made yesterday were probably the nicest brownies I've ever made (and I've made quite a lot)!


I'm not sure what was different about this batch - maybe the new mixer that Shane bought me as an anniversary / Valentine's / welcoming Rose present (a much longed for Kitchenaid!) or the fact that I didn't let them cook for as long as I normally do as the recipe normally recommends. Whatever it was that was the change, these brownies were the nicest things I've baked in a while - crusty on the top with a soft center and every so often a soft bite of melted mini egg. Delicious!

The recipe is an adaptation of my normal go to brownie recipe where I've subsituted chocolate chips for mini eggs - although I'm sure if you added in chocolate chips as well that wouldn't be a bad thing.

Ingredients:
4 large eggs
375g Caster sugar
275g softened butter
75g cocoa powder
100g self raising flour
Mini Eggs

Method:
Preheat the oven to 180 C, and line a 12 in x 9 in tray with greaseproof paper.
measure all dry ingredients into your bowl, and mix until combined.

Add in softened butter and eggs, and mix thoroughly until evenly blended. 
If using an electric mixer use a spatula to scrape down the sides to make sure it's evenly mixed before you add in a third of the mini eggs.

Spoon the mixture into the tray with the greaseproof paper, using your spatula to spread it to the sides, and to level the top of it before it goes into the oven.

Bake for around 35 minutes, until the top of the brownies has become crusted, and a skewer comes out clean from the center. Watch for over browning near the end of the bake, and cover with foil if needed to stop it from catching.
After 35 minutes, add the remaining two thirds of the mini eggs to the top of the brownies, and gently push them into the baked mixture. I pushed them so the top half of them was in the mixture, but you could still see their pastel colours on the top.
Pop them back into the oven for about five minutes at which point they will still have kept their colour but will have gone nice and melted inside their shells.



And then all that's left to do is portion them up and enjoy.


{Just look at the soft center - yummy!}


Let me know if you decide to try and make them this Easter,

Fiona
x

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