Ingredients

The following ingredients have 4 Servings
  • 150 grams dark chocolate (at least 80% cocoa solids)
  • 170 grams butter
  • 3 large free-range eggs
  • 150 grams caster sugar (or granulated sugar)
  • 150 grams dark brown soft sugar
  • 100 grams ground almonds
  • 1.5 tsp vanilla extract
  • 9 mini crème eggs ((see recipe notes))
  • 50 grams milk chocolate
  • 100 grams white chocolate (divided)
  • yellow gel food colouring

Instruction

  • Preheat oven to 180 C/350 F. Lightly grease a 9-inch baking tin and line with non-stick baking paper.
  • Break the dark chocolate into small pieces and place in a heat proof bowl along with the butter. Suspend the bowl over a pan of barely simmering water and leave to melt.
  • Beat the eggs with a whisk in a large mixing bowl until they are light and airy.
  • Gradually add the white and brown sugars, beating continuously, until the mixture is thick (about 3 minutes).
  • Stir in the melted chocolate mixture and the vanilla extract.
  • Using a wooden spoon, fold in the ground almonds.
  • Spoon into the prepared baking tin.
  • Carefully cut each of the mini crème eggs into half and arrange all over the top of the brownie mixture, cut side up.
  • Bake in the centre of the oven for 35-45 minutes (35 for gooey brownies, 45 for more set ones).
  • Leave to cool completely in the tin before removing.
  • Melt the milk chocolate and white chocolate in separate bowls above pans of barely simmering water.
  • Divide the white chocolate in half, and colour one half with a few drops of yellow gel food colouring.
  • Pour the cooled, melted chocolate into piping bags and decorate the top of the cooled brownies.
  • Brownies will keep for several days in an airtight container.