It’s not Easter anymore I know I know, so I guessI shouldn’t still be posting Easter brownies, but when I’m being so destructive about it I think you can let me off. Just call me the girl who smashed Easter.
This year I was given a lot of eggs and I’m not going to pretend I needed to use them up. Really who needs to use up chocolate, it’s awesome just eat it. My issue was how to eat as much of it as possible in one easy hand held brownie slab. I’d already put Mini Eggs into Hot Cross Buns but this time I wanted to kick it up a notch.
These brownies contain two types of Easter egg, mini marshmallows, mini eggs, jelly beans, minstrels, white mice, galaxy caramel and nuts. I think I did a pretty good job cramming Easter all into one big squidgy brownie.
There’s a fair few steps and a lot of chocolate involved in killing a seasonal holiday so I took a few pictures to help you along the way. If you’ve got enough eggs and shizz left to have a go at making these then you’ll want to check out the recipe card at the bottom of this post.
In it’s most basic form this recipe called for just dark chocolate to be melted into the butter but then how could I watch the little chicken face meet it’s melty buttery fate?
You’ll want to whisk the eggs and sugar together for about 4 mins to make them this frothy. As cute as this looks all marbled it can’t stay this way. You want it to be as dark as possible because graveyards are quite pretty in the light and who wants pretty?
The mini marshmallows wont survive the cooking process, instead they’ll make the brownies dense, stodgy and mashmallow-y lovely! All the taste without the wimpy fluffiness you get with solid marshmallows.
After you’ve let the giant Easter brownie cool smash the rest of the sweets and chocolates up and scatter them across the top. You’ll probably have to stab some of the topping in to make sure they don’t fall out when you cut it.
- 200g unsalted butter
- 40g dark chocolate bar
- 100g milk chocolate easter egg
- 150g dark soft brown sugar
- 50g golden caster sugar
- 4 eggs, at room temperature
- ½ teaspoon vanilla essence
- 75g plain flour
- 25g cocoa powder
- 50g mini marshmallows
- 50g chopped mixed nuts
- 80g (a different brand) easter egg, broken into pieces
- 50g mixed nuts
- 1 bar Galaxy caramel
- 60g white mice chocolates
- 100g vegetarian jelly beans
- 42g Galaxy minstrels
- Preheat the oven to 180°C and put the butter, dark chocolate and one of the Easter eggs into a saucepan. Slowly melt this down while constantly stirring. When melted take the pan off the heat as soon as the mixture is smooth.
- Put the sugar, eggs into the mixing bowl and beat until they're quite frothy. Then pour in the melted chocoalte/ butter and whisk until you can no longer see any brown streaks.
- Sift the flour and cocoa into the bowl and stir it all together with a wooden spoon.
- When you've combined everything add the mini marshmallows, nuts and half of the second easter egg (broken up) and mix it all together to distribute the pieces evenly.
- Pour the mixture into a lined brownie tin and then WHACK it on the counter a couple of time to nock the air bubbles out of the brownie mixture.
- Then bake in the centre of the oven for approx 20 mins. To test if it's cooked stick a pin in it and if it comes out clean, then it's cooked. If it comes out with bits of batter stuck to it then put it back in the oven for a couple more minutes.
- When the you taken the tin out of the oven life the brownie in the baking paper onto a wire rack and leave it to cool.
- When cool get the rest of the sweets and chocolates and arrange across the top of the brownie, you might need to stick a few of the extras into the brownie to make sure they dont fall out.