Ingredients

The following ingredients have 8 Servings
  • 185g (¾ cup) butter
  • 185g (6½oz) 70% dark chocolate, broken into smaller pieces
  • 3 eggs
  • 275g (1⅓ cup) caster sugar
  • 85g (1¼ cup) all-purpose flour
  • 40g (⅓ cup) cocoa powder
  • 100g (3½oz) mini chocolate eggs

Instruction

  • Cut the butter into smaller pieces.
  • Melt the butter and chocolate pieces, and set aside to cool. See Notes.
  • Preheat the oven to 180°C / 160°C / 350°F / gas mark 4.
  • Line a 20cm (8in) square tin with baking parchment.
  • Using an electric (stand) mixer, whisk the eggs and sugar until the mixture is pale, thick, creamy and double its volume. 
  • Gently fold the cooled melted chocolate mixture into the egg mixture until everything is well combined. 
  • Sieve the flour and cocoa powder over the chocolate egg mixture, coating it evenly.
  • Fold the flour and cocoa powder into the wet mixture until well combined.
  • Pour the mixture into the prepared tin and spread it evenly with a spatula.
  • Sprinkle with mini eggs.
  • Bake the brownies for 25 minutes or until the top crust is dry, the sides are coming away from the pan and the center is stable, i.e. not wobbly. 
  • Leave to cool down completely before cutting and serving. Enjoy!