Tucked inside these scrumptious brownie bites are mini eggs – they’re a perfectly sized sweet treat that’s fun to make over the Easter holidays 😋
PREP: 15 MINS COOK: 15 MINS
Makes 24 mini Brownies
175g butter chopped
150g dark chocolate
250g light brown soft sugar
85g self-raising flour
50g cocoa powder
3 large eggs beaten
100g milk chocolate chips
24 mini chocolate eggs, plus extra to decorate
1. Heat oven to 180oC/160oC fan/gas 4. Line 24 holes of a mini muffin tray with paper cases. Put the butter, dark chocolate and sugar in a pan and heat it very gently, stirring all the time until the butter and chocolate have melted. Remove from the heat and leave to cool for a few mins.
2. Meanwhile, sift the flour, cocoa and a good pinch of salt into a large bowl. Stir in the warm, melted chocolate mixture and the beaten eggs, then add half the chocolate chips and mix until just combined.
3. Divide the mixture between the cases and place a mini egg into the middle of each muffin, pushing down gently. Bake for 12-15 mins until cooked but still gooey in the centre – they will continue cooking a little as they cool down. Leave to cool for 10 mins in the tin before transferring to a wire rack to cool completely.
4. Melt the rest of the chocolate chips in short bursts in the microwave, or in a bowl set over a pan of simmering water, stirring frequently. Leave to cool until it is quite thick, then dot a small amount on each cake and stick on some more mini eggs.
Recipe by Mairead