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Easter Chocolate Brownies
Enjoy these Brownies as an alternative Easter snack this year. The Mini Eggs turn out to be the biggest chocolate chips you will ever have in a brownie! Should you not like the nutty taste of the almond essence, try caramel, orange or mint flavourings instead!
Ingredients (makes 24-36 Brownies!)
375g Dark Chocolate (70% Cocoa content)
375g Unsalted Butter
6 large eggs
500g Caster Sugar
5ml Vanilla Essence
25ml Almond Essence
175g Plain Flour
75g Cocoa Powder
½ tsp. Salt
250g Cadbury’s Mini Eggs (or similar)
250g White Chocolate Chunks
Method
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Pre-heat the oven to 180OC (Gas Mark 4). Melt the dark chocolate and butter in a large bowl over a pan of boiling water. Melt into a smooth mixture and leave to cool for 10-15 minutes
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In the meantime, beat together the eggs, sugar, and Vanilla and Almond Essences in a large jug. Then sift flour, cocoa powder and salt into a separate bowl.
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After the cooling period, gradually fold in the egg mixture into the chocolate, and repeat with the flour mixture until smooth and thick. Then mix in the mini eggs and white chocolate chunks.
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Get a 30cm x 30cm x 5cm baking tray and line with grease-proof baking paper. Pour the mixture into the baking tray and bake for 20-25 minutes, or until the surface cracks on the brownies. Once cooked, leave to settle in the tray for 10-15 minutes, turn onto a wire rack and leave to cool down. Cut up into pieces that are of your desired size, and serve by themselves or with some ice cream!
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