Serves 9-10 (depending on portion size!)
Ingredients
- 185g unsalted butter, cut into small chunks, plus extra for greasing
- 185g best dark chocolate, broken into pieces
- 3 large eggs
- 275g golden caster sugar
- 85g plain flour
- 40g cocoa powder
- 5 Cadbury’s Creme Eggs
- 150g mini eggs (any mixture you like
- Fluffy Easter chicks to decorate are optional…and remember NOT edible!
Method
Melt the butter and chocolate in a bowl either over a pan of simmering water or in a microwave at 30 sec intervals until melted (I never seem to judge this right!). Leave the melted chocolate mixture to cool to room temperature.
Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil – one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out later.
Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins or until they look thick and creamy and have doubled in size. Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula just until everything is fully combined, try not to over-mix.
Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 minutes. Meanwhile, cut the Cadburys Creme eggs in half and set aside then place the mini eggs into a pestle and mortar. Crush a few of the mini eggs but leave some whole. After 20 mins take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too then put it back in the oven for a further 5 mins.
Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1hr to firm up. Lift it out of the tin using the strips of baking paper. You can then either cut up to enjoy for afternoon tea, serve slightly warm as a pud or wrap and give as a beautiful Easter gift.
Source: BBC Good Food