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Easter Brownies

Easter is the time for chocolate and these easily put together little brownies are a triple chocolate hit. Squidgy chocolate brownie covered in a smooth chocolate covering topped with a crunchy mini chocolate egg. What’s there not to like?

Chocolate with chocolate and more chocolate.... scrummy!

Ingredients - makes 40 150g unsalted butter 300g caster sugar 110g cocoa powder 1/4 tsp salt 1/2 tsp vanilla extract 2 large eggs 120g plain flour 250g plain chocolate 40 Mini chocolate eggs (approx)

Method Heat oven to 160c and line a 20cm x 20cm baking tin with parchment paper.

Put butter, sugar, cocoa and salt in large bowl over a saucepan of simmering water on the cooker (don’t let the bottom of the bowl touch the water).

Stir from time to time until the butter has melted and the mixture is combined (it will still be gritty). Allow to cool a little.

Beat in the eggs and vanilla and then fold in the flour. Pour the mixture into the baking tin and bake for 20 minutes in the middle of the oven.

When cool, trim the edges and cut the cake into small squares (mine were approximately 3cms square).

Cut the chocolate into pieces and melt in a small bowl over a pan of barely simmering water. When the chocolate is fully melted, dip each brownie square into the melted chocolate. Carefully place on a cake rack with a mini egg on top (do this quickly before the chocolate covering sets).

These will keep for a few days.


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