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Fitwaffle Easter Egg Brownies Recipe - Easter Brownie Recipes

These brownies are packed with gooey mini Creme Eggs and topped with halved Creme Eggs. The brownies are thick and fudgy with a chocolate flavor from melted dark chocolate and cocoa powder. To make them, butter, brown sugar, caster sugar, eggs and melted chocolate are beaten until thick and fluffy then mixed with flour, cocoa powder and salt. Mini Creme Eggs are folded in and the batter is baked until cracked on top. Halved Creme Eggs are pressed into the baked brownies before cooling completely.

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168 views1 page

Fitwaffle Easter Egg Brownies Recipe - Easter Brownie Recipes

These brownies are packed with gooey mini Creme Eggs and topped with halved Creme Eggs. The brownies are thick and fudgy with a chocolate flavor from melted dark chocolate and cocoa powder. To make them, butter, brown sugar, caster sugar, eggs and melted chocolate are beaten until thick and fluffy then mixed with flour, cocoa powder and salt. Mini Creme Eggs are folded in and the batter is baked until cracked on top. Halved Creme Eggs are pressed into the baked brownies before cooling completely.

Uploaded by

alicesimon48
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Fitwaffle’s Gooey Easter Egg Brownies


IngredientsMethod

by Eloise Head
from Fitwaffle’s Baked In One: 100 desserts using just one tin

Super thick rich and fudgy brownies, packed with (and topped with) melty Creme Eggs are a perfect bake for using up your Easter
chocolate.

Introduction
These brownies are thick, fudgy and super chocolatey. They’re packed with gooey fondant-filled Easter eggs, which makes them the
perfect Easter bake. They’re easy to make and ultra-indulgent. Perfect if you love brownies and have an extra sweet tooth.

Ingredients
170g (6oz) unsalted butter, melted and cooled slightly
100g (½ cup) light brown sugar
150g (¾ cup) caster (superfine) sugar
2 large eggs
125g (4.5oz) dark chocolate (at least 50% cocoa), broken into pieces, melted and cooled slightly
100g (¾ cup) plain (all-purpose) flour
30g (4 tbsp) cocoa powder
1 tsp salt
150g (5.25oz) mini fondant-filled chocolate eggs (I use Mini Creme Eggs) or regular fondantfilled chocolate eggs, cut into quarters
6 fondant-filled chocolate eggs (I use Creme Eggs), cut in half, to decorate

Essential kit
You will need: a 20cm (8in) square baking tin.

Method
Preheat the oven to 190°C (170°C fan)/375°F/Gas mark 5 and line a 20cm (8in) square baking tin with nonstick baking paper.

Put the melted butter and both sugars into a large mixing bowl and beat together with an electric hand mixer for about 2–3 minutes
until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes
up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just
combined.

Sift in the flour, cocoa powder and salt, then gently fold in with a wooden spoon or rubber spatula until just a few streaks of flour
remain. Fold in the mini fondant-filled chocolate eggs until evenly distributed and no streaks of flour remain.

Scoop the brownie batter into your prepared tin and smooth it out to the edges with the back of a spoon.

Bake for 25–30 minutes until the edges are cracked and the middle no longer wobbles. While the brownie is baking in the oven, carefully
slice the remaining fondant-filled chocolate eggs in half lengthways.

Remove the brownie from the oven and place the tin on a heatproof surface. Gently press the chocolate egg halves into the top of the
brownie with the chocolate shell at the bottom and the fondant filling on top. Leave to cool completely in the tin, then cut into 16
squares and enjoy!

Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

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