Easter Egg Brownies

Ingredients:

150 g butter unsalted or salted

275 g (1 ¼ cups) caster sugar

75 g (¾ cup) cocoa powder

2 tsp vanilla extract

3 eggs

75 g (½ cup) plain flour

125 g mini solid Easter eggs

Directions:

Conventional Method:

Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.

Place the butter into a microwave-safe bowl. Heat for 1 minute.

Add the caster sugar and sifted cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until melted and combined – stirring each time.

Allow to cool slightly. Add the vanilla extract and eggs and whisk until combined.

Sift the plain flour into the bowl and gently fold through. Stir through the mini solid Easter eggs.

Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Leave in the tin to cool completely.

Allow to cool and then cut into slices. Store in an airtight container at room temperature for up to 5 days.

Thermomix Method:

Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.

Place the butter into the Thermomix bowl. Melt for 3 minutes, 80 degrees, Speed 2.

Add the caster sugar and cocoa powder and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds. Allow to cool slightly.

Add the vanilla extract and the eggs and mix for 10 seconds, Reverse, Speed 4. Scrape down the sides and repeat.

Add the plain flour and mix for 5 seconds, Speed 4. Scrape the sides of the bowl and repeat. Stir through the mini solid Easter eggs with the spatula.

Pour the brownie mixture into the prepared tin and bake for 25-30 minutes or until cooked through. Leave in the tin to cool completely.

Allow to cool and then cut into slices. Store in an airtight container at room temperature for up to 5 days.


From bakeplaysmile

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Categorized as Food

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