Easter egg brownies
Serves 10 Prep 30 mins plus chilling Cook 30 mins 80p a portion 575 kcal, 32g fat, 19g sat. fat, 52g sugar 185g unsalted butter, cut into small chunks, plus extra for greasing 185g best dark chocolate, broken into pieces 3 large eggs 275g golden caster sugar I RNCKP ƃQWT 40g cocoa powder HQPFCPV ƂNNGF GIIU YG WUGF %CFDWT[oU %TGOG 'IIU I OKPK GIIU YG WUGF C OKZVWTG QH %CFDWT[oU CPF 5OCTVKGU OKPK GIIU 61 &'%14#6' # HGY ƃWHH[ EJGPKNNG 'CUVGT EJKEMU QRVKQPCN
Put the butter and chocolate in a heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, V ÛiÀ Ì i L Ü Ãi Þ Ü Ì V } w > ` microwave in 30 sec bursts until melted. Cool the chocolate mixture to room temperature.
Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking parchment or foil – one running top to bottom, the other running left to right. Line the base with a piece of baking parchement.
Crack the eggs into a bowl. Add the sugar and whisk with an electric mixer on maximum speed for around 5-8 mins or until thick and creamy and doubled in size.
Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
- iÛi Ì i y ÕÀ > ` V V >] Ì i V Ì Õi to fold the mixture gently until everything is just combined – try not to over-mix.
Pour the mixture into the prepared tin and level the mixture with the spatula. Bake the brownie in the middle of the oven for 20 mins.
> Ûi Ì i v `> Ì w i` i}}Ã] Ì i ÃiÌ >Ã `i° Crush the mini eggs using a pestle and mortar, reserving a few whole eggs. After 20 mins, take the brownie out of the oven and press in the fondant eggs, cut-side up. Scatter over the mini eggs, then return to the oven for 5 mins.
Once baked, top with the remaining mini eggs, leave to cool completely, then chill in the fridge for about 1 hr. Lift out of the tin using the baking parchment strips and. decorate with little Easter chicks if you like.