Easy Easter Mini Egg Brownies

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Sumptuous chocolate brownies with a gooey centre and a delicious mini egg crunch

5 from 1 vote

The easiest chocolate brownies, made in one bowl with one spoon and dressed up for Easter with pretty pastel mini eggs.

Servings: brownies

Author: Helen Best-Shaw

Prep Time5

Ingredients

115 g butter - melted
210 g light soft brown sugar - or dark
1 large egg
1 tsp vanilla extract
45 g cocoa powder
55 g plain flour
1 tsp baking powder - leave it out if you use SR flour
1 pinch salt - optional, if using unsalted butter
150 g mini eggs

Instructions

Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper, and then greasing with butter, a light flavourless oil or a spritz of cake release spray.
Put the butter into a large bowl or jug. Melt it in the microwave in 10 seconds bursts. Continue until the butter is melted but not hot.
If you prefer, you can melt the butter over a pan of simmering water on the stove top.
115 g butter
Add the soft brown sugar to the jug and stir it in.
210 g light soft brown sugar
Beat in the egg and vanilla.
1 large egg, 1 tsp vanilla extract
Sift the cocoa into the mix. Then add the flour, together with the baking powder and salt (if using). Fold in and mix until you have a thick glossy batter.
45 g cocoa powder, 55 g plain flour, 1 tsp baking powder, 1 pinch salt
Break up the mini eggs. Crush them under a jar on a board, or put them in a plastic bag and smash with a rolling pin.
150 g mini eggs
Reserve about a third of the egg pieces. Stir the rest into the mixture.
Pour the batter into the prepared baking pan. Give it a gentle shake to level it out.
Scatter the remaining mini egg pieces over the mixture.
Bake for 25–28* minutes, until the brownies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly.
*If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
Stand the tin on a wire rack and allow to cool for 10–15 minutes to firm up (the centre will continue to cook in the residual heat). Then gently lift out of the pan and cut into 16 squares (4 x 4 pattern).

Notes

Store for up to 5 days. I find the best way is to wrap your brownies in the baking parchment you used for baking, before sealing them in an airtight tin. For that just baked taste pop into the microwave for 10 seconds to warm up and restore that delicious fudge centre.

You can also wrap well and freeze for 3 months, but we never had any left over after a few days.
For the a delicious brownie dessert, try serving the warmed brownies with ice cream.

To double the recipe – use a 13 x 9" baking pan. The brownies will be a bit thicker and take slightly longer to cook.

This recipe has proportionally more fat in it compared to many bakes. Take time to stir the dry ingredients in properly to prevent any separation.

Use proper butter!

Good quality vanilla extract makes a massive difference. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.

Nutritional Information

This recipe is 7 Weight Watchers Smart Points

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.