The perfect pre or post Easter treat - rich fudgy brownies topped with ALL the Easter chocolate. Feel free to use your favourite brands or whatever you have to use up from your stash.
Ingredients
150g unsalted butter, cut into small pieces, plus more for greasing
300g dark chocolate, broken into pieces
50g cocoa powder
200g wholemeal spelt flour
½ teaspoon baking powder
150g golden caster sugar
150g light muscovado sugar
4 medium eggs
1 tbsp vanilla extract
Easter chocolates, to decorate (I used a mixture of Mini Eggs, Golden Eggs, Reese's and Malteser Bunnies)
Instructions
Preheat the oven to 180 degrees C/160 C fan. Grease a 23cm square baking pan and line with parchment paper.
In a heatproof bowl, melt together the butter and the chocolate over a pan of water that’s been brought to a boil and then taken off the heat. Allow the mixture to rest, stirring occasionally as it melts.
In a separate bowl, whisk together the cocoa, flour and baking powder.
In the bowl of a stand mixer, whisk together the sugars, eggs and vanilla until light and fluffy. Slowly add the melted chooolate, followed by the dry ingredients. Mix just enough to combine then pour into the prepared baking pan.
Bake for 20 minutes, or until the brownies are set but with a slight wobble, then remove from the oven and press in the Easter chocolates. Leave to cool completely in the pan before slicing into squares.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2018/03/12/chocolate-easter-egg-brownies/