This beautiful gooey brownie recipe is the perfect thing for an Easter treat or using up all those excess chocolate eggs after the season is over. It’s is one of my all-time most requested bakes! If you don’t like creme eggs, you can replace them with any kind of chocolate egg – or any kind of chocolate!
Buying a square tin or foil tins makes life a lot easier; the great thing about traybakes is that they’re easy to transport and store, and they keep for ages.
A good brownie has a crust on the top and an almost gooey middle. You can tell if it’s done by shaking the tray; if you can see liquid move under the surface it’s not ready yet.
Time: 15 minutes prep, 20-30 minutes cooking
Dietary: Nut free, suitable for vegetarians
Store: At least a week in an airtight container
- ½ cup / 100g / 3½ oz dark chocolate
- ½ cup / 100g / 3½ oz milk chocolate
- ½ cup / 100g / 3½ oz plain flour
- ¼ cup / 50g / 2 oz cocoa powder
- 1⅓ cup / 275g / 9½ oz white sugar
- 1 cup / 200g / 7oz butter
- 3 medium eggs
- Chocolate eggs/candy to top
- Weighing scales or measuring cups
- Microwave or saucepan and hob
- Spoon and whisk or electric mixer
- 2 mixing bowls
- Square tray
- Pre-heat the oven: 160°C fan, 175°C non-fan, 350°F, or gas mark 3. Put the chocolate for the topping in the fridge for later.
- Melt the butter and dark and milk chocolates, stir, and leave to cool.
- In another bowl, whisk the eggs and sugar.
- Combine the two mixtures and stir.
- Gently fold in the flour and cocoa.
- Pour mixture into tin and spread evenly.
- Bake for 15-20 minutes.
- Open the oven and softly divide into squares using a knife. Press your fridge chocolate carefully into the top of the mix. Bake for another 10-15 minutes of until a skewer comes out clean.
- Remove from the oven, leave uncovered on tray. Cut fully into squares.
- Serve warm (microwave for 30 seconds at a later date if needed).
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