Easy Mini Egg Chocolate Brownies (psst, pass it on)

Now, I've got to admit something - the base of this brownie recipe belongs to my friend, Emma.

Well, to be fair, the recipe doesn't actually belong to Emma either.

This beautiful brownie was originally discovered in chocolate orange form at a party that Emma went to, where upon tasting the brownie, she just HAD to get hold of the recipe.

In later months, Emma then recreated the brownie for me and our other friend Vicky. Where upon tasting the brownie, I too just HAD to get hold of the recipe.

That was a while ago now and I've since made this a few times, each time with the most devastatingly divine outcome. And the best part about it? It is easy to play around with the recipe to experiment with different flavour combinations, yet still get that same light and fudgey moist texture that I'm sure you've experienced at same time in your life and fallen in love with. (If you haven't, then I'm sorry but you're just weird).

Basically you can switch out the mini egg quantities below with any kind of chocolate (or nut) that you like. I've done this with just normal dark chocolate chunks, Smarties, hazelnuts...mm the possibilities are endless! I've also switched in some desiccated coconut for some of the flour, and likewise with ground almonds too.

Yes I have used this recipe multiple times now, and I apologise that I haven't got around to posting it just now. But after making these Mini Egg Chocolate Brownies (again) today, I realised that I had a duty to pass on the recipe again. Because once you taste this brownie, I guarantee you will want to get hold of the recipe! And you too, will also want to pass it on!

Enjoy!

Easy Mini Egg Chocolate Brownies

Print-friendly recipe

For a 12 x 8" tray
Makes 24-30 squares...depending on how generous you are with your slices ;-)

150g unsalted butter
150g dark chocolate
100g plain flour
50g cocoa powder
150g mini eggs, crushed + 50g to decorate
3 eggs
225g sugar

1. Preheat the oven to 160 degrees C.
2. Gently melt the butter and dark chocolate in a pan. Set aside.
3. Sift the flour and cocoa powder into a large bowl. Fold in the 150g crushed mini eggs.
4. In a small bowl, beat the eggs with the sugar. Mix into the melted butter/chocolate mixture.
5. Pour the whole lot into the cocoa flour mixture, folding in until mixed.
6. Tip into a lined tray, then scatter the remaining 50g crushed mini eggs on top.
7. Bake for 25-30 minutes, or until a skewer comes out clean.
8. Allow to cool completely (if you can wait that long) before slicing into squares.

More Hungry Jenny cakes here.

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