Description
These delicious mini egg chocolate brownies are ultra-fudgy treats packed with dark chocolate, mini chocolate eggs, and topped with a luscious chocolate ganache that looks like a bird’s nest. Perfect for Easter or any time you’re in the mood for a rich and festive dessert, these brownies offer contrasting textures from gooey centers to crunchy candy shells.
Ingredients
Units
Scale
Chocolate brownies
- 100 g dark chocolate chips (2/3 cup)
- 100 g mini chocolate eggs (2/3 cup), plus 1-2 bags for decoration
- 180 g melted butter (3/4 cup)
- 100 g granulated sugar (1/2 cup)
- 50 g soft brown sugar (1/4 cup)
- 2 large eggs
- 100 g all-purpose flour (3/4 cup)
- 30 g pure dark cocoa powder (1/4 cup)
- 1/2 teaspoon instant coffee
- 1 1/2 tablespoon boiling water (to dissolve coffee)
- Pinch of salt
- Butter, for greasing
Chocolate ganache
- 150 ml fresh whipping cream / heavy cream (2/3 cup)
- 150 g semi-sweet chocolate, chopped (1 cup)
- Pinch of salt
Instructions
- Prepare the baking tray – Preheat your oven to 160°C (340°F) with fan or 180°C (360°F) without fan. Line a 30cm (12 inch) baking tray with baking paper and grease lightly with butter to prevent sticking.
- Melt the chocolate – Chop the dark chocolate into small chunks. Melt half of the chocolate in the microwave in 20-second intervals, stirring between each, until fully melted. Let it cool before continuing.
- Mix wet ingredients – In a large bowl, combine the melted butter, granulated sugar, soft brown sugar, and vanilla. Use a hand mixer to mix until fully combined. Add eggs, then whisk well to form a smooth, creamy mixture.
- Add coffee – Dissolve the instant coffee in 1 ½ tablespoon of boiling water and add to the butter and sugar mixture for depth of flavor.
- Combine chocolate and dry ingredients – Pour in the cooled melted chocolate and mix well. Sift the flour, cocoa powder, and a pinch of salt over the wet mixture. Use a spatula to gently fold in the dry ingredients until just combined; do not over-mix for fudgy brownies.
- Fold in chocolate & mini eggs – Roughly chop or crush the chocolate mini eggs. Fold them and the remaining chocolate chunks into the brownie batter delicately for pockets of chocolate and crunch.
- Bake – Pour the batter into the prepared tray and smooth the top. Bake for 20-25 minutes, or until the center is just set. Allow brownies to cool completely in the tin.
- Cut brownies – Once cooled, use a sharp knife to cut into 16 equal pieces for serving.
- Make chocolate ganache – Heat the cream in the microwave until hot and bubbling. Pour over the chopped semi-sweet chocolate in a bowl. Let sit for a couple of minutes, then add a pinch of salt and whisk until smooth and silky. Cover with plastic wrap and refrigerate 1-2 hours until spreadable.
- Whip ganache – Once chilled, whip the ganache using a hand mixer until light, fluffy, and stiff peaks form (2-3 minutes). Transfer to a piping bag fitted with a star nozzle.
- Decorate brownies – Pipe a circle of whipped ganache on each brownie to resemble a bird’s nest. Top with additional mini eggs for decoration and enjoy.
Notes
- Don’t over-mix the brownie batter after adding flour to keep the texture fudgy.
- Let the brownies cool completely before decorating or cutting, for clean slices.
- You can use any mini chocolate eggs or candy-coated chocolate for decoration.
- Ganache can be made in advance and whipped just before use.
- Store brownies in an airtight container for up to 4 days at room temperature, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 15g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
