Fitwaffle’s Gooey Easter Egg Brownies
Super thick rich and fudgy brownies, packed with (and topped with) melty Creme Eggs are a perfect bake for using up your Easter chocolate.
From the book
Fitwaffle’s Baked In One: 100 desserts using just one tin
100 recipes all designed for one 20cm tin
With brand-new recipes alongside fan favourites
From brownies and blondies to cakes and cookies
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Introduction
These brownies are thick, fudgy and super chocolatey. They’re packed with gooey fondant-filled Easter eggs, which makes them the perfect Easter bake. They’re easy to make and ultra-indulgent. Perfect if you love brownies and have an extra sweet tooth.
Ingredients
| 170g (6oz) | unsalted butter, melted and cooled slightly |
| 100g (½ cup) | light brown sugar |
| 150g (¾ cup) | caster (superfine) sugar |
| 2 large | eggs |
| 125g (4.5oz) | dark chocolate (at least 50% cocoa), broken into pieces, melted and cooled slightly |
| 100g (¾ cup) | plain (all-purpose) flour |
| 30g (4 tbsp) | cocoa powder |
| 1 tsp | salt |
| 150g (5.25oz) | mini fondant-filled chocolate eggs (I use Mini Creme Eggs) or regular fondantfilled chocolate eggs, cut into quarters |
| 6 | fondant-filled chocolate eggs (I use Creme Eggs), cut in half, to decorate |
Essential kit
You will need: a 20cm (8in) square baking tin.
Method
Preheat the oven to 190°C (170°C fan)/375°F/Gas mark 5 and line a 20cm (8in) square baking tin with nonstick baking paper.
Put the melted butter and both sugars into a large mixing bowl and beat together with an electric hand mixer for about 2–3 minutes until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.
Sift in the flour, cocoa powder and salt, then gently fold in with a wooden spoon or rubber spatula until just a few streaks of flour remain. Fold in the mini fondant-filled chocolate eggs until evenly distributed and no streaks of flour remain.
Scoop the brownie batter into your prepared tin and smooth it out to the edges with the back of a spoon.
Bake for 25–30 minutes until the edges are cracked and the middle no longer wobbles. While the brownie is baking in the oven, carefully slice the remaining fondant-filled chocolate eggs in half lengthways.
Remove the brownie from the oven and place the tin on a heatproof surface. Gently press the chocolate egg halves into the top of the brownie with the chocolate shell at the bottom and the fondant filling on top. Leave to cool completely in the tin, then cut into 16 squares and enjoy!
Store in an airtight container at room temperature or in the refrigerator for up to 5 days.
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