Ren Behan - Author Wild Honey and Rye

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Nigella’s Everyday Brownies (With Leftover Mini Eggs)

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.

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Look out for some more Easter recipes coming soon!

First published in April 2012

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

    • Thanks Katie! Too many hours gazing at food magazines and a little help from the course. A work in progress…x

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  47. The give, or crunch, of the eggs sounds lovely and a good excuse to buy some mini eggs. Unbelievably we have no chocolate leftover as the lone Lindt egg got demolished immediately between the three of us. Another great tweak from you 😀

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    • Ooh now, you could add some Lindt chocolate balls to the brownies, that would be yummmy! If there were ever any left, of course!

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    • Thanks Ros, oh yes, AlphaBakes! I did bookmark that one, I think I had another post up my sleeve but can link up! x

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  52. These look super! I would love to find a bite of mini egg shaped chocolate inside my brownie…! Love the photos, especially the pussy willow!

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  53. Ren, those brownies look absolutely wonderful – I bet they were hugely popular. Like Fiona though, I have to query the concept of “leftover” mini-eggs. Are you sure it’s possible?

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  54. Another one agreeing that your photos are gorgeous! And the brownies look divine. I’ve made these before and also found that they need to come out with a really wobbly middle, they set nicely if you can leave them alone! Love the addition of mini eggs.

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    • Yep, wobbly middle is best! I was convinced they weren’t cooked so left them in, but in fact, they would have been perfect. An excuse to make them again!!

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    • Thanks Laura, I saw a few ‘mini egg’ brownie posts so I wasn’t the only one!! Hope you had a great Easter x

      Reply

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