Easter Baking at Home
Easter is here!
This time of the year is beautiful, with all of the new spring leaves and pretty flowers and yummy, yummy chocolate. Easter has always been a great holiday in my house, my family round the table eating the amazing Lamb roast and desserts my mum makes, and it makes me a little sad that we can’t do that this year. HOWEVER, it’s now that we need to spread some positivity! I would like to do that for other families and give you a little something to do together whilst we’re all stuck inside.
Today I bring you a delicious recipe which is totally moreish and easy to make with the kids: Mini Egg Fudgey Brownies. It’s an easy recipe to follow and fun for the kids to keep them busy on Easter weekend. Perhaps you could make the kids work for the brownies and set up an Easter egg brownie hunt in the house, a little bit of extra fun! These brownies store for 2-3 days in an airtight container.
I won’t make you wait any longer…
For the Brownies
- 120 g/ 4.25 oz Butter (unsalted)
- 170 g/ 6 oz Dark chocolate, finely chopped
- 100 g/ 3.5 oz White sugar
- 110 g/ 4 oz Dark Muscovado sugar
- 2 Large Eggs at room temperature
- 2 Egg yolks (from Large eggs, keep the whites for an omelette or meringues!)
- 2 tsp Vanilla extract
- 1/4 tsp Salt
- 30 g/ 1 oz Cocoa powder
- 85 g/ 3 oz Plain flour
- ½ Packet of Mini Eggs (or a whole pack, depends on how many you would link in your brownies)
For the toppings
- ½ Packet of Mini Eggs
- 30g/ 1oz Milk Chocolate
To make the brownies…
- Preheat oven to 180°C/ 350°F/ Gas Mark 4 and line a 7 inch baking tin with butter and a mixture of cocoa-powder and flour, or baking parchment.
- Next, melt the butter and chocolate together in a Bain-Marie, stirring slowly until everything has melted.
- Break down any lumps in the muscovado sugar using your fingers and mix with the white sugar.
- Take the bowl off the heat and combine the sugars with the chocolate-butter mix until smooth.
- Add the eggs and yolks and beat to combine using a handheld whisk, this shouldn’t be trying to make the mixture fluffy. Beat in the vanilla extract when all other ingredients are combined.
- Sieve the flour, cocoa and salt into the batter and fold until everything is combined and there is no sign of dry ingredients.
- Chop up the Mini Eggs into quarters. Add the Mini Eggs into the brownie mixture and fold in until they are evenly distributed.
- Pour into the lined tin and bake for 20 minutes. At this point test with a skewer – insert it into the centre of the brownie – if raw batter is evident on the stick put the brownie back in the oven for another 2-3 minutes and test again. Continue until the skewer comes out with no raw batter clinging to it.
- When fully baked, take the brownie out of the oven and let the brownie cool completely in the tin.
To decorate the brownies…
- Carefully chop the Mini Eggs into halves and also some quarters.
- Melt the milk chocolate over a Bain-Marie and drizzle over the brownie with a teaspoon or a small piping bag, whichever is easiest.
- Take the brownie out of the tin and put onto a wire rack.
- Whilst the chocolate is still soft, quickly scatter the mini egg chunks – take time to put some of the larger colourful halves facing upwards.
- Cut the brownie into 12 pieces, or 16 if you want smaller ones, and leave to set.
These could be great warmed up with a bit of ice cream as a naughty treat, and as snacks post the extremely-filling-Easter-roast / dinner!
My family are loving them, and I can’t wait for some of our readers to try these delightfully fudgey brownies. We’d love to see your Isolation Baking, so share your images on social media, tagging @wenzelsthebakers!
I hope you have a wonderful Easter and enjoy eating lots of chocolate and treats, even during this tough time.
Lots of love and best wishes,