Easter brownies recipe

EQUIPMENT

• Digital scales
• Mixing bowl
• Measuring cups
• measuring spoons
• Freestanding mixer
• Hand held mixer
• Spatula
• 23 x 30cm baking tin
• Wire rack

INGREDIENTS  

• 275 g (1 ¼ cups) butter/margarine
• 375 g (1 ¾ cups) caster sugar
• 75 g (½ cup) cocoa powder
• 100 g (¾ cup) self raising flour
• 4 eggs

To decorate:

• 1 x 80g packet of Mini Eggs
• 1 x 75g packet of Mini Creme Eggs
• A few Creme Eggs

INSTRUCTIONS 

• Preheat your oven to 180C / 160C / 350F and grease a 23x30cm (9 x 11 inch) baking tin then line it with baking or parchment paper.

Mix the brownie ingredients together

• Measure everything out then add them to a free-standing mixer or large mixing bowl.
• Using the k-paddle of your free-standing mixer, a hand held mixer, or wooden spoons, mix everything together until it is well mixed and there are no lumps or dry ingredients showing.

Bake the Easter brownies

• Pour the brownie batter into your prepared baking tin, then smooth down the top with a spatula.
• Bake the brownies in the oven for 40 minutes. If they start to look too brown on top, cover them with tin foil to stop them burning.
• While the brownies are baking, prepare the decoration. Bash the packet of Mini eggs while they’re still in the packet or pop them in a seal-able bag. Bash them so some are in pieces but a few are still whole. Half the Creme eggs with a sharp knife along the seem.
• When the brownies have been in the oven for 40 minutes and are nearly ready, remove them from the oven, arrange the Easter eggs on top, pressing them down into the top of the brownies.
• Pop the brownies back in the oven for a further 5-10 minutes. They’re ready when they still have a tiny bit of wobble in the centre only. A skewer inserted into the middle should come out clean, or almost clean.
• Remove the brownies from the oven, and leave them to cool in the tin. Cut into pieces, serve and enjoy.