Are you looking for the best chocolate recipe to impress your friends and family this Easter? Well look no further you’ve found it! These scrummy, squidgy brownies are simply delicious and pimped with everyone’s favourite Easter chocolate Mini eggs.
I absolutely love celebrating Easter, and everyone always thinks I’m truly mad when I start decorating with Easter bunnies and spreading the Easter joy with copious amount of chocolate. I mean what’s not to love? Easter means that spring is here, and we can start to say goodbye to long nights. There’s also plenty of chocolate and as an extra bonus my favourite spring vegetables come into season. O and did I mention I just love Easter bunnies!
For the ingredients in this recipe feel free to mix up the chocolate to include your favourite. I like to use 45% milk chocolate as it gives the brownies a delicious rich, chocolaty taste without being overly bitter. Then I’ve added mini eggs, a small amount of white chocolate and drizzled everything with a scrummy white chocolate ganache, for a splash of colour and extra flavour.
So, this Easter I urge you all to celebrate in style get the family together, invite your friends over, serve up these delicious Mini Egg Brownies and get the nibbles and vino flowing
Servings – 16 triangles or 8 large squares
Prep – 45 minutes
Cooking time – 25 minuets + 10 minutes for the Ganache
185g unsalted butter
185g 45% milk chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g caster sugar
50g mixed chocolate, white and 45% milk
90g Mini eggs
Malteser bunnies and mini eggs to decorate
White chocolate Ganache
60ml double cream
85g white chocolate
Before you start this recipe is much easier if you do some prep work so make sure you have your butter chopped into small cubes and your 185g chocolate in small pieces for melting. The additional 50g of mixed chocolate should be cut or smashed into chunks.
When you fold the mixture be very gentle, so you don’t knock any of the air out, which keeps the brownies fudgy and light, this can take time so be patient. The best way to fold is to take a rubber spatula (or wooden spoon) plunge it into the mixture on one size, drag the spatula along the bottom then bring the mixture up and over. Turn the bowl after every fold to make sure you mix everything evenly.
Mini Egg Brownies
Start by putting the 185g of butter and milk chocolate into a heat proof bowl and sit this over a pan of simmer water to melt. The pan should be only about ¼ filled with water and the bowl should not touch the water. Melt the mixture over a low heat, stirring occasionally to prevent the chocolate from burning. Once melted set aside to cool completely.
Whilst your waiting for the melted chocolate mixture to cool pre heat the oven to fan 160°c / conventional 180°c / gas mark 4. Prepare a 20cm square tin, I have used a silicone one and lined it with strips of grease proof paper to make it easier to lift the brownie out. If your using a metal tin cut out a square of grease proof paper for the bottom and lightly grease the tin.
For the brownie mixture start by sieving the plain flour and cocoa powder into a medium bowl to get rid of any lumps. Then in a large bowl add the caster sugar and 3 eggs, whisk with an electric whisk on maximum speed until the mixture become thick, creamy, very pale and has doubled in size. The time it takes to do this will vary depending on the whisk you have it took me 9 minutes, it safe to say mines not all that powerful anymore!
Now go back to your melted chocolate mixture and make sure it is completely cooled to room temperature, if it needs a bit more time be patient! Pour the melted chocolate into the egg mixture and gently fold until combined.
Grab your sieve and put it over the chocolaty eggy mixture, re-sieve the flour and cocoa powder (this also helps keep the brownies fudgy and light) fold everything together until the mixture looks fudgy and just combined, then add the 50g mixed chocolate chunks and the mini eggs.
Gently pop the mixture into your prepared baking tin, make sure it’s even, then put it on the middle shelf and bake for 20-25 minutes. There are a couple of ways to test the brownies are done, first if you gently shake the pan they won’t wobble in the middle. Second if you insert a knife of toothpick into the middle, there should be gungy pieces of brownie stuck to it, if there is more liquid it not quite cooked, if it comes out clean its overcooked.
Leave the brownies to cool and make the white chocolate ganache. To do this break the white chocolate into small pieces and place in a bowl, then heat the double cream to boiling, pour it over the chocolate and whisk until the chocolate has melted and the ganache is thick and shiny. Remove the cooled brownie from the tin and use a spoon to generously drizzle the ganache over the brownie. You can either serve this straight away or leave the ganache to cool and set. To serve cut the brownie into 8 squares then into 16 triangles and decorate with Malteser bunnies and more Mini eggs.