Recipe for mini egg chocolate-orange brownies

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I’m a big fan of mini eggs with a crispy sugar shell, but the little chocolate orange eggs were a real revelation. I can’t get enough of them. These brownies are very hot and benefit from time in the fridge to firm up.

Times

Preparation time: 20 minutes

Cooking time: 30 minutes, plus cooling

Do it

9 large or 12 small squares

Ingridients

  • 100 g of unsalted butter
  • 225 g of soft light brown sugar
  • 80 g of golden syrup
  • 250 g of dark chocolate or pieces
  • 3 large eggs
  • 75 g plain flour
  • 150g chocolate orange mini eggs (I used M&S Orange Choccy Speckled Eggs, but you can also use Terry’s Chocolate Orange Mini Eggs)
  • 100 g mini eggs
  • 50 g of white chocolate, broken into pieces
  • a sprinkling of sea salt flakes

The method

1. Heat the oven to 180C/160C fan/gas mark 4 and line a 20cm or 23cm square pan with parchment paper.

2. Place the butter, sugar and golden syrup in a saucepan and heat over a low to medium heat until the sugar is completely dissolved.

3. Remove from the heat and let it cool a bit for a few minutes, then add the chocolate chips or chunks. Shake the pan and leave for a few more minutes before stirring in the chocolate until it’s glossy and smooth – adding or stirring the chocolate when the sugar mixture is too hot will split the chocolate.

4. Beat in the eggs one at a time until smooth and fluffy, then add the flour until completely mixed.

5. Mash the orange chocolate eggs and mini eggs in the bags with a rolling pin to break them up slightly, then fold all the orange chocolate eggs and half of the mini eggs into the brownie batter.

6. Pour into the prepared mold and smooth the dough. Bake for 15-20 minutes or until they are slightly firm to the touch around the edges but still gooey in the center.

7. Remove from the oven and let cool for about 10 minutes, then place in the refrigerator to set.

8. When completely cooled, melt the white chocolate and drizzle it over the brownie. Sprinkle over the remaining crushed mini eggs and sprinkle with sea salt flakes.

9. Cut into squares. You can also serve them warm (briefly cook them in the microwave to warm them up) with ice cream. They will last five days covered in the refrigerator.

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