Description

These Mini Egg Brownies offer an irresistible combination of rich chocolate and crunchy mini eggs. Perfect for a quick dessert or a special occasion, their fudgy texture and delightful flavor make them a must-try for any chocolate lover.

Ingredients

Scale

210g unsalted butter
210g dark chocolate
3 eggs (50g each)
280g caster sugar
100g plain flour
50g cocoa powder
30g golden syrup
1 tsp vanilla
1/2 tsp salt
150g mini eggs (chopped)
150g chocolate chips
50g milk chocolate (decoration)
extra mini eggs (decoration)

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Instructions

Preheat your oven to Gas mark 4 / 180°C and line a 9-inch baking tin with baking parchment.
In a microwave, melt the butter and dark chocolate together in short bursts, stirring until smooth, then let cool slightly.
In a separate bowl, whisk together the sugar and eggs on high for 10 minutes until light and fluffy.
Pour the melted chocolate and butter mixture into the egg mixture and mix on low speed until incorporated.
Add vanilla and golden syrup, then sift in flour, cocoa powder, and salt. Gently fold until just combined, avoiding over-mixing.
Incorporate mini eggs and chocolate chunks, reserving some for topping if desired.
Pour the batter into the lined baking tin and smooth the top. Bake for 30-35 minutes, keeping the center slightly soft.
Cool the brownies in the fridge for 3-4 hours or preferably overnight for a fudgy texture.
Melt milk chocolate and drizzle over the cooled brownies, topping with crushed mini eggs before slicing and serving.

Notes

For an even richer flavor, allow the brownies to chill overnight before serving.
Make sure not to overbake to retain a gooey center.
Feel free to customize with your favorite chocolate or nuts.

Nutrition

Serving Size: 1 brownie
Calories: 250
Sugar: 20g
Sodium: 50mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 70mg