Easter Brownies with Creme Eggs & Mini Eggs - Serves 8

Ingredients

• 185g unsalted butter, 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 Creme Eggs

• 150g Mini Eggs

  To decorate (optional):

• Fluffy chenille Easter chicks
  
  

Method

1. Melt the chocolate and butter

Place the butter and chocolate in a Kadai Frying Pan over a low heat, stir occasionally until melted. Alternatively, microwave in 30-second intervals until smooth. Set aside to cool to room temperature.

2. Prepare the tin

Light the Kadai and place the Wood Fired Oven on top. Grease an Oven Dish with butter and then line with baking paper. 

3. Whisk the eggs and sugar

In a large mixing bowl, whisk the eggs and caster sugar on high speed using an electric mixer for 5–8 minutes, or until thick, pale and doubled in volume.

4. Combine with chocolate

Pour the cooled chocolate mixture over the whipped eggs and sugar, then gently fold together with a spatula until just combined.

5. Add dry ingredients

Sieve the flour and cocoa into the wet ingredients and gently fold again, being careful not to overmix.

6. Bake the brownies

Pour the batter into the prepared Oven Dish and level the top. Bake in the Wood Fired Oven for roughly 20 minutes. 

7. Prepare the toppings

Meanwhile, cut the Creme Eggs in half and lightly crush some of the Mini Eggs using a pestle and mortar (leave a few whole).

8. Add toppings and finish baking

Remove the brownies from the oven after 20 minutes. Gently press in the halved Creme Eggs, cut side up, and scatter over half of the Mini Eggs. Return to the oven and bake for a further 5 minutes.

9. Cool and chill

Top with the remaining Mini Eggs, then leave to cool completely. Transfer to the fridge for 1 hour to firm up.

10. Serve

Lift the brownies from the Oven Dish, cut into squares and decorate with Easter chicks, if using.

We Used: Wood Fired Oven, Oven Dish (Or Skillet)