This easter have a try at making mini egg brownies!


  • 120g unsalted butter
  • 170g dark chocolate
  • 100g white chocolate
  • 2 eggs (large, free range)
  • 2 egg yolks (large, free range)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 30g cocoa powder
  • 85g plain flour


  1. Preheat fan oven to 180oC/250 F/ GM4 and line a 20cm by 7 inch rectangle baking tin with butter and parchment paper.
  2. Weigh out the sugar and break down any lumps from the muscovado sugar using clean fingers.
  3. Melt the butter, and dark chocolate together in a Bain-Marie.
  4. Stir in the sugar, add the eggs and egg yolks and combine using a whisk. Stir in the vanilla extract.
  5. Sieve in to the mixture the flour, cocoa powder and salt, and mix until the mixture is smooth and free from any lumps.
  6. Pour the mixture into the tin and place in the oven for 20 minutes. You can check that your brownies have been cooked through by placing a knife in to the centre of the mixture and if comes out clean your brownies have cooked through.
  7. Let the brownies cool before decorating with chopped up mini eggs and melted white chocolate!

Now enjoy!