Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 24 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
24
- 2/3 cup plain flour
- 1/4 cup cocoa powder
- 1/2 cup brown sugar
- 1/2teaspoons bicarbonate of soda
- 60grams unsalted butter, chopped
- 200grams dark chocolate, roughly chopped
- 2 free range eggs, lightly beaten
- 24 Woolworths caramel milk chocolate eggs
Description
This brownie recipe is perfect for Easter. They're rich, fudgy and feature mini chocolate eggs – you can use milk, caramel or candy popping eggs.
Instruction tip
Tip:You can use whatever kind of mini Easter eggs you like, try Woolworths milk solid eggs or Woolworths popping candy eggs.
Method
Step 1 of 4
Preheat oven to 190°C/170°C fan-forced. Grease 2 x 12-hole mini (1½-tbs capacity) muffin pans.
Step 2 of 4
Combine flour, cocoa, sugar and bicarbonate of soda in a large bowl. Make a well in the centre.
Step 3 of 4
Place butter and chocolate in a microwave-safe medium bowl. Microwave, uncovered, on medium for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth.
Step 4 of 4
Add chocolate mixture and eggs to flour mixture, then stir until just combined. Divide mixture among muffin pan holes. Press 1 chocolate egg into each hole. Bake for 10 minutes or until firm to touch. Stand for 5 minutes in pan, then transfer to a wire rack to cool for 5 minutes. Serve warm.
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