Easter Mini Egg Brownies

Step 1

Preheat your oven on 180'C/350'F. Line a 21x21 cm (8x8 inch) square baking pan with baking paper.

Step 2

Finely chop the Dark Chocolate required for the brownies and set aside. Roughly chop the Dark Chocolate and White Chocolate required for the filling. Optionally, chop half of the Mini Eggs. Set all aside.

Step 3

Place the chopped Dark Chocolate (200 grams) it in a heat-proof bowl with the Butter. Melt over a double-boiler or in the microwave in 30 seconds increments until smooth (see note 1). Set aside to cool down.

Step 4

In the bowl of your mixer or a large mixing bowl if using a hand mixer, whisk together the Eggs, Brown Sugar and White Sugar for 3 to 5 minutes on medium speed or until it has increased in size and looks very bubbly.

Step 5

Pour the melted Chocolate / Butter into the bowl with the Eggs and Sugar (see note 2). Gently whisk until combined.

Step 6

Sift in the Flour and Salt. Using a spatula or with the mixer on low speed, mix it in until just incorporated (see note 3).

Step 7

For the filling, gently mix in the second batch of Dark Chocolate Chunks and the White Chocolate Chunks. Fold with a spatula until the chunks are evenly spread throughout the brownie batter.

Step 8

Pour the batter in the prepared pan and top with the Mini Eggs (see note 4).

Step 9

Bake for 16 to 18 minutes, or until the centre looks set and the top is shiny. A toothpick or knife should still come out slightly wet (see note 5).

Step 10

Leave to cool down for 20 to 30 minutes (or until fully cooled down if serving later) before removing from the pan and slicing it.