If you’re anything like us here at British Corner Shop, you’ll agree that chocolate is a kryptonite in all shapes and forms. With that in mind, it’s time to wave goodbye to any virtuous resolutions you made for Lent, and welcome our ultimate Easter Egg Brownie recipe onto your kitchen table.
There’s something special about the Easter period here in the U.K. Grey winter days are replaced by the warmth of spring sunshine (sometimes), daffodils are in full bloom around every corner and our favourite seasonal confections make a return to the supermarket shelves.
Aside from stocking up on our most-loved store bought treats, we love using this holiday period as another excuse to get creative in the kitchen – which is why we’ve come up with this incredibly decadent Easter Egg Brownie recipe just for you.
Gooey, sweet and incredibly hard to resist – these chocolate bites are the perfect offering for guests and unsuspecting family members alike. Each mouthful is filled with a generous serving of your favourite British Easter eggs, bringing you a taste of home wherever you are this April. We’ve topped these brownies with colourful Cadbury Mini Eggs and creamy sliced fondant Cadbury Crème Eggs – a total feast for your eyes, as well as your stomach!
For best results, make these on the morning of Easter Sunday and enjoy them whilst they’re still fresh. Alternatively, you can make them the day before – just make sure you store them in a sealed container (to keep away tempted fingers of course).
Easter Egg Brownies
185g unsalted butter cut into small chunks, plus extra for greasing
185g best dark chocolate, broken into pieces
3 large eggs
275g golden caster sugar
85g plain flour
40g cocoa powder
5 fondant filled eggs (we used Cadbury’s creme eggs)
150g mini eggs (we used a mixture of Cadbury’s and Smarties mini eggs)
- Place the butter and chocolate in a medium-sized saucepan over a low-medium heat, stirring occasionally until melted. Remove from the heat and leave to cool to room temperature.
- Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil – one running top to bottom, the other left to right then line the base with a piece of baking paper. This will help you lift the brownie out later.
- Next, crack the eggs into a large bowl and pour in the caster sugar. Using an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins or until they look thick and creamy and have doubled in size.
- Pour the cooled chocolate mixture over the egg mixture and gently fold together.
- Using a sieve, add the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula until everything is fully combined, try not to over-mix.
- Pour the chocolate mixture into the prepared tin and carefully smooth out the mixture using the back of a wooden spoon. Put in the middle of the oven and bake for 20 minutes.
- Meanwhile, cut the fondant filled eggs in half and set aside. Using a sharp knife, take half of the mini eggs and chop into small pieces – leaving some whole. After 20 minutes take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too then put it back in the oven for a further 5 minutes.
- Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1 hour to firm up. Lift it out of the tin using the strips of baking paper and cut into squares to serve. Decorate with little Easter chicks if you like and enjoy!