Mini Egg Brownies
Ingredients
- 200g unsalted butter, cubed
- 200g Novibloc Milk Chocolate, roughly chopped
- 3 eggs
- 250g caster sugar
- 100g plain flour
- 50g cocoa powder
- 240g mini eggs, about half of them roughly chopped
- Pinch of salt
Method
- Heat the oven to 180°C and line a 20 cm square baking tin with parchment paper
- Put the butter and the Novibloc Milk Chocolate into a heat-proof bowl and melt either in short bursts in the microwave or suspended over a pan of simmering water. Leave to cool slightly.
- Put the eggs and caster sugar into a large bowl and whisk using an electric whisk until light, pale and fluffy. While whisking, gradually pour in the chocolate mixture until combined.
- Fold in the flour, coccoa powder, the chopped mini eggs and a pinch of salt.
- Pour the brownie batter into the tin and spread out to make an even layer. Dot over the remaining mini eggs, you may want to roughly crack some of these for the look.
- Bake for 25 minutes, or until cracked slightly on top and there is a little in the middle. Leave to cool completely in the tin before slicing and serving.
