Easter Egg Brownie Recipe
A rich chocolate brownie with a fudgy, gooey centre, finished with all your favourite Easter treats.
Ingredients
- For the brownie
- 165g unsalted butter
- 200g semi sweet chocolate chips
- 2 egg yolks
- 3 whole eggs
- 1 teaspoon vanilla extract
- 100g brown sugar
- 100g Pure Maple Syrup, Dark Robust
- 3 heaped tablespoons plain flour
- 1 tablespoon cocoa powder
- Pinch of salt
- For decoration
- 60g white chocolate chips
- 60g semi sweet chocolate chips
- Handful of mini chocolate Easter eggs
- 3 chocolate bunnies
Instructions
- Preheat the oven to 180C or 160C fan, Gas Mark 4. Line a 20cm square tin with baking paper.
- Melt the butter gently in a saucepan. Remove from the heat, add the chocolate chips, and stir until melted and smooth. Set aside to cool.
- Whisk the eggs and egg yolks in a large bowl using an electric mixer until light and fluffy. Add the vanilla, then gradually add the brown sugar and maple syrup down the side of the bowl while mixing.
- Slowly pour in the cooled chocolate mixture while whisking, taking care not to knock out the air.
- Sift the flour, cocoa powder, and salt into the mixture and gently fold through using a spatula.
- Pour the batter into the prepared tin and bake on the middle shelf for 25 to 30 minutes. The centre should remain soft and gooey.
- Leave to cool on a wire rack for around 30 minutes before removing from the tin.
- Once completely cool, melt the white and dark chocolate separately. Drizzle over the brownie in a zig zag pattern, decorate with Easter eggs and chocolate bunnies, then slice to serve.