Easter Egg Brownies
Makes 6-8 generously sized and rich brownies
- 90g (6 tablespoons) unsalted butter
- 300g (10 ozs) dark or semisweet chocolate
- 150g (¾ cup) sugar
- 1 teaspoon vanilla extract
- 2 large (59g) eggs, at room temperature
- 40g (¼ cup) flour
- 6-8 Lindor eggs (or use any chocolate eggs you have leftover)
- 1 tablespoon Dutch process cocoa to sift over the top
Step 1 - Preheat oven to 175C/350F. Line a large loaf tin with parchment paper.
Step 2 - In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until melted and smooth. Remove from the heat and stir in the sugar and vanilla until combined. Add the eggs in one at a time and beat until smooth with a wooden spoon. Add the flour and mix to combine.
Step 3 - Pour into the prepared tin and unwrap Easter eggs and sink these into the top-ideally you would add in one egg per square of brownie but I only had 5 at the time. Bake for 30-35 minutes. Allow to cool in the tin and then refrigerate for 10 minutes or so to firm up. These are gooey so they can be hard to cut but once they're refrigerated they set more and you can cut and serve them. Or....you can of course eat them while they are still melty and delicious and the egg insides are soft.