Cadbury Mini Egg Brownies

12 standard portions

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Ingredients

• 200 g Butter (unsalted)
• 200 g Dark Chocolate (or use half milk and half dark chocolate)
• 3 Eggs (large)
• 250 g Light Brown Sugar (or use caster sugar)
• 1 tsp Vanilla Extract
• 100 g Self Raising Flour
• 30 g Cocoa Powder
• 150 g Mini Eggs (crushed with a rolling pin)
• 146 g Mini Eggs

Method

1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line a 30 x 20 cm (12 x 8 in) baking tin with baking paper or non-stick parchment, ensuring the paper overhangs the edges to make it easy to lift the brownies out once baked.
2. Melt the chocolate and butter together over a low heat in a non-stick saucepan, stirring until smooth. You can also melt them in the microwave in 30-second bursts, stirring in between. Set aside to cool slightly.
3. Whisk the eggs until pale and fluffy, about 2 minutes with an electric hand whisk.
4. Add the sugar to the eggs and whisk for another minute until fully combined and slightly glossy.
5. Pour the cooled chocolate and butter mixture into the eggs and sugar. Add the vanilla extract and stir until smooth.
6. Sift in the flour and cocoa powder, then fold in gently using a metal spoon. Be careful not to overmix, as this can make the brownies cakier.
7. Roughly crush 150g of Mini Eggs (bash them with the back of a rolling pin in a plastic bag) and fold them into the batter. You can also add nuts, white chocolate chips, or micro eggs at this stage for variations.
8. Pour the batter into the baking pan and bake in the preheated oven for 30-35 minutes. The edges should be set, but the centre should remain soft for fudgy results.
9. Remove the tin from the oven and press the remaining whole Mini Eggs gently into the top. Allow the brownies to cool completely in the tin before lifting out and cutting into slices.