Easter baking recipe for 4 - 8 people, takes only 15 mins; recipe has butter, dark chocolate, light brown soft sugar, self-raising flour, cocoa powder, egg, milk chocolate chips and mini chocolate eggs.
Easter brownie bites
Course: Easter baking
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Dark Chocolate: 150g dark chocolate
- Egg: 3 large eggs, beaten
- Butter: 175g butter, chopped
- Self Raising Flour: 85g self-raising flour
- Cocoa Powder: 50g cocoa powder
- Light Brown Soft Sugar: 250g light brown soft sugar
- Milk Chocolate Chips: 100g milk chocolate chips
- Mini Chocolate Eggs: 24 mini chocolate eggs, plus extra to decorate
Directions
- Heat oven to 180C/160C fan/gas 4. Line 24 holes of a mini muffin tray with paper cases. Put the butter, dark chocolate and sugar in a pan and heat it very gently, stirring all the time until the butter and chocolate have melted. Remove from the heat and leave to cool for a few mins.
- Meanwhile, sift the flour, cocoa and a good pinch of salt into a large bowl. Stir in the warm, melted chocolate mixture and the beaten eggs, then add half the chocolate chips and mix until just combined.
- Divide the mixture between the cases and place a mini egg into the middle of each muffin, pushing down gently. Bake for 12-15 mins until cooked but still gooey in the centre - they will continue cooking a little as they cool down. Leave to cool for 10 mins in the tin before transferring to awire rackto cool completely.
- Melt the rest of the chocolate chips in short bursts in themicrowave, or in a bowl set over a pan of simmering water, stirring frequently. Leave to cool until it is quite thick, then dot a small amount on each cake and stick on some more mini eggs.
