These colorful treats have an extra sweet treat layer: lashings of Easter eggs! This is a great activity to enjoy together, as an adult needs to melt the chocolate safely and take the brownies in and out of the oven, but the children can do everything else and offer to taste the first cooled brownie!
- 185g salted butter, cut into pieces
- 185g dark chocolate (min. 70% cocoa), broken into pieces
- 3 large organic eggs
- 275g golden caster sugar
- 85g plain flour
- 40g Guittard Cocoa Rouge
- 5 fondant-filled/crème eggs
- 150g mini eggs
- Mixing bowls
- Baking parchment
- 8-inch (20.25-cm) square brownie tin
- Ziplock bag
- Rolling pin
- Electric or hand whisk
- Place the butter and chocolate in a medium-size heatproof bowl and set over a pan of simmering water (bain-marie), stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30-second intervals until melted. Leave the melted chocolate mixture to cool to room temperature before letting younger children handle it.
- Heat the oven to 356°F/180°C/160°C fan/gas mark 4. Grease an 8-inch (20.25-cm) oblong tin with butter and line it with 2 long strips of folded baking paper or aluminum foil—one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out the brownie later.
- Break 3 eggs into a large bowl and add the caster sugar. Whisk the eggs and sugar for 5 or so minutes or until they look thick and creamy and have doubled in size; this is easily achieved with an electric whisk.
- Pour the cooled chocolate mix over the eggs and sugar, then gently fold it together.
- Sieve the flour and cocoa into the wet ingredients, then continue to fold the mixture gently with a spatula just until everything is fully combined. Do not overmix.
- Pour the mixture into the prepared tin and carefully level with a spatula. Put in the middle of the oven and bake for 20 minutes.
- While your brownies are baking, have an adult carefully cut the crème eggs in half and set them aside, then place the mini eggs into a ziplock bag and break up them with a rolling pin, leaving large and small pieces. After 20 minutes of baking time, remove brownies from the oven and carefully (it will be hot) press in the crème eggs, cut side up. Scatter over half of the mini eggs as well, then put it back in the oven for a further 5 minutes.
- Once baked, top with remaining mini eggs. Leave to cool then place in the fridge for 1 hour to firm. Lift the brownie out of the tin using the strips of baking paper and cut it into squares to serve.