Easter isn’t far away and the shops are already stacked full of creme eggs and the like. I’ve been wanting to make some mini egg brownies for a while as I knew it would be a winning combo.
I’ve finally perfected my brownie recipe so am going to start experimenting with lots of different flavour combos! This was a cracking one to start off with. You’ll notice I’ve included 100g of dulce de leche in my recipe – I use this every time now as it just gives the brownies a little something special. It makes them super gooey and even more indulgent. Trust me, it works!
200g good quality dark chocolate (70% minimum cocoa solids)
100g dulce de leche
4 free range eggs
200g caster sugar
130g plain flour
50g cocoa powder
pinch of salt
two 90g bags of Cadbury mini eggs
- Melt the chocolate and butter in a medium saucepan.
- Whisk the dulce de leche, sugar and eggs together until well combined, and then pour the silky chocolate mix on top and mix again.
- Sift the flour, cocoa powder and pinch of salt in a bowl, then add this to the wet ingredients and mix until combined.
- Smash up one and a half bags of mini eggs by bashing them in the bag with a rolling pin, then add them to mix.
- Pour the whole lovely lot into a 23cm square baking tin (mine was 20cm so the brownies were just a bit thicker) and stud the mix with some mini eggs (I used 16). This also gives you a guide for when you come to cutting them up! Bake at 180C fan for around 40 minutes. Mine were still super gooey in the middle so you may need an extra five minutes.
Eat, and enjoy! Looks like I’m not the only one in this house who likes mini eggs…