Easter Mini Egg Brownies

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Celebrate Easter with these delicious, chocolatey festive Easter Mini Egg Brownies! This recipe includes less than 10 easy-to-find ingredients and can be prepped in less than 20 minutes. Serve as a sweet treat or during Easter as dessert.

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: Easter

Servings: people

Calories: 690kcal

Author: Jen Sim

Equipment

1 Baking tin

Ingredients

90 g All-purpose flour
30 g Cocoa powder
¼ teaspoon of Espresso
Pinch of salt
150 g Unsalted butter
145 g Dark chocolate
210 g granulated sugar
3 Eggs
2 packs of mini eggs frozen for atleast 4 hours
1 pack of mini eggs for decoration

Instructions

Preheat the oven at 180C/160C fan/gas 4. Melt butter and dark chocolate in a bowl. Use a microwave to warm the ingredients at 30-second intervals or melt them on a stove. Once the ingredients are fully melted, mix them together until well incorporated.
Grab a separate bowl and whisk eggs and sugar until it has a mousse-like consistency.
Pour the egg mixture into the dark chocolate mix and fold gently until well combined.
Sieve flour, espresso, salt and cocoa powder into the mixture and fold gently.
Add mini eggs and stir until well combined.
Pour the brownie batter into a lightly greased-lined baking tin and bake for 20 minutes or until a skewer comes out clean.
Crush mini eggs, press them into the brownies and serve.

Notes

Espresso: The espresso is optional, especially if you are serving this recipe to young children or people who are not keen on caffeine.
Butter: It is best to use unsalted butter but if you are using salted butter, consider adjusting the amount of your salt in the recipe to prevent oversalting.
Baking: Be careful not to overbake the brownies. The brownies should still be pretty moist after baking. Overbaking will cause the brownies to dry out.
1 Pack of Chocolate Mini Eggs (1oo Grams): 495.21 Calories.

Nutrition