Mini Egg Brownie
These mini egg brownies are an Easter family time essential. Simply slice and serve to bring smiles all around. And with a such an easy recipe, everyone can get involved for some baking fun over the long weekend. Our Easter brownies feature mini eggs wrapped in cookie dough and baked into the brownie to create a delicious dessert for an Easter to remember – you can call them brookies if you want, but we prefer Easter egg brownies. For this dessert, it’s all about the chocolate eggs! You’ll be mixing crushed mini eggs into your cookie dough and once baked, simply place some more mini eggs in the perfect positions on top. And don’t forget to drizzle some Dr. Oetker white and milk chocolate across the top too – it is Easter after all. Anything else to do? Just let everyone dive in of course!
Ingredients
Ingredients
For the recipe Mini Egg Brownie
For the Cookie Dough:
| 100 g | Unsalted butter (softened) |
| 75 g | Light Brown Sugar |
| 1 | Egg Yolk |
| 5 ml | Dr. Oetker Madagascan Vanilla Extract (1tsp) |
| 125 g | Plain Flour |
| 5 g | Dr. Oetker Baking Powder (1tsp) |
| 100 g | Chocolate Mini Eggs (crushed) |
For the Brownie:
| 100 g | Dr. Oetker Dark Chocolate |
| 135 g | Unsalted butter |
| 170 g | Caster Sugar |
| 2 | Medium Eggs (beaten) |
| 5 ml | Dr. Oetker Madagascan Vanilla Extract (1tsp) |
| 35 g | Dr. Oetker Fine Dark Cocoa Powder |
| 50 g | Plain Flour |
To Decorate:
| 50 g | Dr. Oetker 35% Milk Chocolate |
| 50 g | Dr. Oetker 26% White Chocolate |
| 50 g | Chocolate Mini Eggs (some whole and some crushed) |
preparation
Preparation
For the Cookie Dough
First up let’s make the cookie dough, preheat your oven to 180°C/160°C fan/Gas Mark 4. Grease and line a 9” square baking tin. Pop your butter and sugar into a large bowl and whisk together until smooth and pale in colour.
Pop in the egg yolk and Vanilla Extract and whisk again until smooth. Sieve over the flour and Baking Powder and mix until the dough comes together. Finally pour in the crushed mini eggs and mix into the cookie dough.
Roll your cookie dough into small balls of dough, then pop onto a board lined with greaseproof and refrigerate.
For the Brownie
Now it’s time to make the brownie, melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted. Add the sugar and beat until smooth and combined.
Pop in the eggs and Vanilla Extract, then whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or electric hand whisk. It is whisking in the eggs really well that gives the brownie a lovely paper top.
Sieve the flour and Cocoa Powder on top of the mixture and fold through until just combined. Pour a thin layer of brownie into the base of your prepared tin. Pop in the balls of cookie dough so they are randomly scattered in the tin. Pour your remaining brownie mix over the top of the cookie dough and smooth the top.
Pop in the oven and bake for 35-40 minutes until the edges of your brownie have set but the centre still has a slight wobble. Leave to cool the in the tin.
To Decorate
Once your brownie has cooled, melt the chocolate separately in the microwave in 20 second bursts stirring between each burst. Use a spoon the drizzle the melted chocolate over the top of your brownie.
Finally sprinkle over some mini eggs, we like to keep some whole and crush some. Leave your chocolate to set and then slice your brownie and you are ready to serve!
Your brownie will keep for up to a week in an airtight container.
Your brownie will freeze for up to 3 months, once cooled wrap well in cling film and pop in the freezer. To defrost remove from the freezer and allow to defrost for a few hours at room temperature. We recommend freezing it undecorated.
Nutritional Information for the recipe Mini Egg Brownie
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1918
kJ
458 kcal |
1959
kJ
468 kcal |
| Fat | 26.17 g | 26.70 g |
| Carbohydrate | 49.17 g | 50.17 g |
| Protein | 5.21 g | 5.31 g |