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So you’re craving something ridiculously tasty but too lazy to spend forever in the kitchen, huh? Same. And let’s be honest, sometimes a regular brownie just doesn’t cut it. It needs… *more*. It needs little bursts of joy, a sugary rainbow explosion in your mouth. Enter: Chocolate Brownies with Mini Eggs. It’s basically a hug for your taste buds, but with way more crunch. Get ready to make your life (and your next tea break) infinitely better. You’re welcome.
Why This Recipe is Awesome
Okay, let’s get real. This brownie recipe is legit. It’s fudgy, it’s chocolatey, and it’s got those delightful little Mini Eggs scattered throughout. It’s also surprisingly easy. Like, “I accidentally left the oven on for an extra 5 minutes and they still turned out amazing” easy. That’s a win in my book. Plus, who doesn’t love a good excuse to buy a giant bag of Mini Eggs? It’s basically a two-for-one deal: delicious brownies *and* a stash of Easter candy for emergencies (which, let’s face it, are always). It’s the perfect balance of decadent and fun, and honestly, it feels like a little act of rebellion against boring desserts.
Ingredients You’ll Need
- 150g unsalted butter (the good stuff, please. Your brownies deserve it.)
- 150g dark chocolate (at least 70% cocoa, unless you’re a monster. Then use milk. I won’t judge… much.)
- 2 large eggs (room temperature is your friend, but if it’s not, just roll with it.)
- 200g caster sugar (that’s just fancy fine sugar, don’t sweat it.)
- 75g plain flour (all-purpose if you’re across the pond.)
- 25g good-quality cocoa powder (unsweetened, obviously.)
- A pinch of salt (to make the chocolate sing.)
- About 100-150g Mini Eggs (or more, because life is short and chocolate is plentiful.)
Step-by-Step Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line an 8-inch square baking tin with baking paper. Make sure it hangs over the sides a bit – this is your brownie-lifting handle.
- Melt the butter and dark chocolate together. You can do this in a heatproof bowl over a saucepan of simmering water (a double boiler, if you’re feeling fancy) or pop it in the microwave in 30-second bursts, stirring in between. Stir until smooth and glossy. Let it cool slightly.
- In a separate bowl, whisk the eggs and caster sugar together until they’re pale and a bit fluffy. It doesn’t need to be perfectly airy, just well combined.
- Pour the slightly cooled chocolate mixture into the egg and sugar mix. Whisk gently until it’s all combined and looks like a dark, delicious abyss.
- Sift in the flour, cocoa powder, and salt. **Gently fold** everything together with a spatula until *just* combined. Overmixing is the enemy of fudgy brownies, FYI. We want it mixed, not pulverized.
- Now for the fun part! Roughly crush about half of your Mini Eggs (put them in a bag and give them a good whack with a rolling pin – satisfying, right?). Fold these crushed beauties into the batter, along with the whole Mini Eggs.
- Pour the batter into your prepared tin and spread it out evenly. Sprinkle any remaining whole Mini Eggs on top.
- Bake for 25-30 minutes. The edges should be set, and the centre should still look a little bit gooey. A skewer inserted into the centre should come out with moist crumbs, not wet batter. This is the sweet spot for fudginess.
- Let them cool completely in the tin before cutting. I know, the struggle is real. But trust me, they’ll be a million times easier to cut and way more delicious if they’re not scalding hot.
Common Mistakes to Avoid
- Overbaking: This is the cardinal sin of brownie making. Your brownies will turn into dry, crumbly discs of sadness. Aim for that lovely gooey centre!
- Overmixing the flour: Seriously, just fold it in until you don’t see streaks of flour anymore. Overworked flour = tough brownies. No thank you.
- Not letting them cool: I get it, the urge is powerful. But seriously, let them chill out. They firm up as they cool, making them easier to slice and way more enjoyable to eat.
- Skipping the salt: That tiny pinch of salt is a flavor enhancer! It makes the chocolate taste even more chocolatey. Don’t be a hero and skip it.
Alternatives & Substitutions
Can’t find Mini Eggs? No worries! You can swap them out for pretty much any chocolatey treat. Chopped up chocolate bars (Cadbury Buttons, Maltesers, even those fancy Lindt balls) work a treat. If you’re feeling adventurous, try some chopped nuts or even a sprinkle of sea salt on top instead of the eggs. For the chocolate, if you’re not a fan of dark, milk chocolate is totally fine, though it might make them a tad sweeter. Just don’t go using that weird baking chocolate that tastes like candle wax, okay?
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter adds a depth of flavour and richness that margarine just can’t compete with. For this recipe, stick with butter. Your brownies will thank you.
Do I *really* need to use dark chocolate? Nah, you don’t *have* to. But it gives them a lovely depth of flavour and balances the sweetness from the Mini Eggs and sugar. If you prefer milk chocolate, go for it! Just be prepared for a slightly sweeter, less intensely chocolatey result.
My brownies look a bit dry. What happened? Ah, the dreaded overbake! Next time, keep a closer eye on them. They should look *slightly* underdone in the middle when you take them out. They’ll continue to cook as they cool in the tin.
Can I add nuts? Absolutely! If you’re a nut lover, chop up some walnuts or pecans and fold them in with the Mini Eggs. Just make sure they’re not too big, or they might prevent the brownies from cooking evenly.
How long do these last? In theory, a few days. Store them in an airtight container at room temperature. In reality? They probably won’t last that long. They’re too delicious!
Can I freeze them? Yes! Once completely cooled, wrap them tightly in cling film and then pop them in a freezer bag. They should last for a couple of months. Thaw them at room temperature.
Final Thoughts
And there you have it! Your very own batch of ridiculously good Chocolate Brownies with Mini Eggs. It’s the perfect recipe for a weekend baking session, a treat for yourself, or to share with your favourite people (or hoard all to yourself – no judgment here). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy baking!
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