Mini Egg Brownies
An easy recipe for Cadbury's mini egg brownies. These gooey fudge brownies filled and topped with mini egg chocolates are the perfect Easter brownie treat!
Equipment
- 8" square baking tray
Ingredients
- 3 eggs
- ¾ cup flavorless oil such as sunflower oil or canola oil
- 3 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup all purpose flour or plain flour
- 1 cup cocoa powder Dutch processed
- ½ cup powdered sugar or icing sugar
- ½ cup superfine granulated sugar or caster sugar
- ½ cup light brown sugar (muscovado) firmly packed
- 1 teaspoon salt
- 4 oz Cadbury's mini eggs (see note)
Instructions
- Begin by preheating the oven to 350°F (175C/155C Fan) and lining your 8" square baking tray with parchment paper.
- In a medium bowl, mix together the dry ingredients - the flour, cocoa powder, salt, sugar, brown sugar and powdered sugar.
- In a separate large bowl, whisk together the wet ingredients - the eggs, oil, water and vanilla.
- Add the dry ingredients to the wet and mix together with a spatula until just combined. Avoid over-mixing or beating.
- Reserving a small handful of mini eggs for the top of the brownies, add the rest to the batter and fold to incorporate.
- Pour the batter into the prepared tray and smooth out to an even layer. Then top with the reserved mini eggs.
- Bake in the middle of the pre-heated oven until a toothpick inserted about 2" from the edge comes out mostly clean.
- Remove from the oven and allow to cool in the tin for 2 hours before slicing.
Notes
The mini eggs in this recipe can also be replaced with other chocolate candies. M&Ms are a particularly good substitute if you're still looking for a colourful bake.
Nutrition
Calories: 412kcalCarbohydrates: 50.4gProtein: 5.7gFat: 23.5gSaturated Fat: 4.1gCholesterol: 56mgSodium: 294mgPotassium: 282mgFiber: 3.4gSugar: 34.3gCalcium: 46mgIron: 2mg
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