Easter is our favourite time of year, mostly because there’s so much more chocolate around than at any other time. The appearance of daffodils, crocus and the promise of warmer weather and sunny days being just around the corner, gives us all a boost from the grey winter and we have more of a spring in our step. Dog walks start to become more of a pleasure than a quick dash out in the rain and these Easter Brownies, especially the small ones made with mini eggs, are a firm family favourite, wrapped in foil and brought our half way round the dog walk when the boys are starting to flag, heralds the start of Easter for us. We hope you love them too.
This chocolate brownie recipe is really easy and quick and one I’ve used for years. Whilst it is good on its own what makes it extra special for Easter, especially for the kids, is what you can put on the top just before the last 10 minutes of cooking. This time I’ve used Mini Malteser Bunnies, mini Cadbury Crème Eggs & mini Cadbury Dime Bar eggs, but you can use anything chocolatey, large Crème eggs, caramel eggs, plain mini eggs with the hard shells and chocolate coins (foil off) work well too.
Makes approximately 30 small bite sized brownies
6.5oz (185 g) unsalted butter
6.5oz (185 g) dark chocolate
1.5oz (30 g) cocoa powder
3.5oz (85 g) plain flour
10oz (275 g) caster sugar
3 medium eggs
Selection of mini Crème eggs, mini Malteser bunnies, mini Dime bar eggs etc
Preheat the oven to Gas 4, 180 degrees C (350 F)
Grease and line a 11×9 inch cake tin with silicone paper or non stick baking parchment
Melt the butter and chocolate together, either in a microwave 15 seconds at a time, or in a bowl over a pan of simmering water on a very low heat.
Crack the 3 eggs in a separate bowl, add the sugar and whisk until it is pale and looks like a mousse with lots of air bubbles.
Add the cooled melted butter and chocolate mixture to the eggs and mix together.
Sieve in the flour and cocoa powder and fold in.
Pour into the lined cake tin
Bake for 15-20 minutes then remove and gently place the crème eggs, chocolate bunnies, etc on the top, evenly spaced. Return to the oven for a further 10 minutes. When cooked the top should be crusty with a slight wobble underneath.
Leave to cool in the tin. Don’t be tempted to try to remove or cut when warm or brownies will fall apart. Once cool enough I put it in the fridge for a few hours or overnight as this really helps with cutting. A serrated knife really helps too.