Easter egg brownies

For bakers, Easter is like Halloween. It’s that time of the year when you can tip a whole pile of leftover candy into your creation and take it to the next level, and that’s what I’ve done with these brownies. Marshmallow Easter eggs have always been a favourite of mine. When my sister and I were little, my Dad used to microwave a marshmallow egg for each of us. It only took about 10 seconds before the egg slowly erupted into a glorious mound of melted chocolate and marshmallow. We would eat them with a teaspoon to make them last longer. (You should totally try it.) Back then, you could only buy one flavour – the original. Now you can buy peppermint, caramel, Pineapple Lumps, and vanilla etc, but nothing compares to the original.

I’ll admit these brownies didn’t turn out quite as expected. I’d envisioned little pockets of melted marshmallow throughout each piece, but the marshmallow eggs melted right into the batter. However, this has still resulted in a great brownie! You can definitely taste the marshmallow and I think the texture is a lot fudgier. I recommend using a really dark chocolate as the marshmallow eggs are so sweet. Happy Easter everyone!

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Ingredients
370g butter, cut into small cubes
370g dark chocolate, chopped
6 eggs
2 ½c caster sugar
1 1/3c flour
1c cocoa
12 small marshmallow eggs, chopped into little pieces

Method
Turn on the oven to 180°C, grease and line a 9×13” roasting tin, set aside.
In a small saucepan over low heat, melt chocolate and butter together until smooth and glossy. Set aside to cool for 10 minutes.
Sift flour and cocoa together into a bowl and set aside.
Using a stand mixer, beat eggs and sugar together until light and creamy (this will take around 8 minutes).
With the mixer on low, slowly tip in the chocolate mixture and continue mixing until combined. Scrape down the sides and bottom when necessary.
With the mixer still on low, add the flour mixture and keep mixing until combined.
Add the marshmallow eggs and mix briefly.
Pour into the prepared tin and bake for 35-40 minutes. Prick it with a skewer, there should be a few wet crumbs sticking to it. Don’t overbake it, nobody likes a dry brownie.

Leave to cool completely before cutting into squares. Store in an airtight tin for a week (if it lasts that long). It also freezes well.

Notes

  • A dark chocolate is best for this – I used Whittakers 70% cocoa.
  • You can easily halve this recipe, just use 5 eggs.
  • Next time I’m going to try this with little peanut butter eggs – yum!

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