I’m re-visiting this post from last Easter. It’s time to get baking again! Not that there really are ever any ‘leftover’ mini eggs…but just in case you have a bag or two around this Easter, I hope you find time to make these.
I made these Everyday Brownies from Nigella’s book Kitchen as mentioned in my post just before Easter, because I mistakenly bought a gigantic bag of mini eggs and I wanted to see what would happen if I used them in place of ‘a newsagent’s or corner-shop bar or two of milk chocolate’ as directed by Nigella. In actual fact, a second batch is waiting to be be made with a leftover selection of Wispa Bars, Flakes and Cadbury’s Caramel Bars. The chocolate eggs themselves are long gone, but I’m sure they would work, too. My theory – hear me out- is that rather than constant gorging on chocolate that happens to be lying around after Easter – make a batch of these and freeze them, ready to be whipped out for an after-school snack or quick pudding or dessert.
I do like Nigella’s recipe, though I left them in a bit too long- they really do need to be taken out of the oven whilst still quite wobbly in the middle to get the maximum squidginess. The brownies that I usually make with either mashed banana or pear and chocolate are probably still my favourite and I followed my own method when making these.
- 150 g butter
- 300 g light brown soft sugar
- 75 g cocoa powder
- 150 g self raising flour
- 1 teaspoon bicarbonate of soda
- 1 pinch salt
- 4 eggs
- 1 teaspoon orange extract
- 300 g mini eggs
- Pre-heat the oven to 180C, 400F, Gas Mark 4
- Grease and line a square baking tray or use a silicone tray. Mine is 23cm x 23 cm.
- Put the butter and sugar in a microwavable bowl and heat for two minutes on medium (stiring once after one minute) until melted and smooth. OR, melt the butter and sugar together in a heat proof bowl over a pan of simmering water (make sure the bowl isn't touching the water and don't be tempted to stir too much.
- Add the orange extract and lightly beaten eggs to the mixture and stir well. Sift the cocoa powder, flour, bicarbonate of soda and pinch of salt into the mixture and mix again together well - by hand. Add half the chocolate or left over mini eggs and stir through.
- Pour the mixture into your tray or tin and scatter over the rest of the left over mini eggs or chocolate. Bake for 25 minutes. The brownies should have started to feel crispy at the edge and firm on top but will still be wobbly in the middle. Take them out of the oven and leave them to cool. When cool, slice the brownies into portions and lift them out of the tray. Eat while warm and squidgy OR cool completely, and layer them in a freezable container, lining each layer with baking paper. To de-frost, take them out of the freezer and leave them overnight or pop in the microwave for a 30 seconds.
Look out for some more Easter recipes coming soon!
First published in April 2012