If you’ve ever wanted an indulgent, sweet, brightly coloured, Easter themed treat to devour whenever you feel down look no further. My flatmate and I are always looking for new creations to bake so when she sent me the link to this Easter themed brownie recipe, I couldn’t resist. And let me tell you, once I smelt them baking in the oven, and once I tasted them, I knew I needed to write an article for Her Campus Aberdeen and let everyone know about them!
We followed this BBC Good Food recipe but we also made some alterations. We added the butter to the eggs and sugar in the beginning and also only used mini eggs instead of mixing it with smarties – which I think helped add even more delicious crunch to the top. I am positive you will love it as much as we do!
Ingredients
185g unsalted butter, cut into small chunks (plus extra for greasing)
185g best dark chocolate, broken into pieces
3 large eggs
275g golden caster sugar
85g plain flour
40g cocoa powder
5 fondant filled eggs (Cadbury’s Creme Eggs)
150g Mini Eggs
Method
- Put the butter and the chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30-second intervals until melted. Leave the melted chocolate mixture to cool to room temperature.
- Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil – one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out later.
- Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 minutes or until they look thick and creamy and have doubled in size.
- Pour the cooled chocolate mixture over the egg mixture, then gently fold together. Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula just until everything is fully combined, try not to over-mix.
- Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 minutes.
- Meanwhile, cut the fondant filled eggs in half and set aside. Then place the mini eggs into a pestle and mortar. Crush a few of the mini eggs but leave some whole. After 20 minutes, take the brownies out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too, then put the tray back in the oven for a further 5 minutes.
Cook them for the time indicated in the recipe for fudgy, soft, and smooth brownies, or cook them for 5- 10 minutes more for a spongier feel – the decision is yours!
If these pics don’t make you drool and want to try your hand at this recipe, I don’t know what will.
If you decide to make these, get creative, and make sure to tag HC Aberdeen (@hercampusaberdeen) on Instagram so we can see your delicious hard work!
image: BBC Good Food