I desperately wanted to make an Easter cake. I spent 3,000 hours and my life savings on George’s birthday cake, so therefore I now qualify as a master baker. I spent hours browsing and salivating until I came across a recipe for chocolate mini egg brownies, that I already had most of the ingredients for.
Unfortunately, the addition of the mini eggs was a disaster (even though I froze them beforehand). They simply burnt, lost their colour and went rock hard.
However, the brownies were delicious – moist and chocolatey, without being too sweet and sickly.
150g light brown sugar
225g caster sugar
225g unsalted butter
150g dark chocolate, chopped (I used Lindt 70%)
125g plain flour
75g cocoa powder (I used Green & Blacks)
1. Preheat the oven to 200°C/180°C fan/gas 6 and line a 20 x 30cm tin with baking parchment.
2. Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Simmer the mixture for five minutes to allow the sugar to begin to melt, stirring all the time. Remove from the heat.
3. Add the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave to cool to room temperature.
4. When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder before stirring briefly to combine. You don’t want to overbeat the mixture or your brownies will become too ‘cakey’.
5. Scrape the mixture into the prepared tin. Bake for 20–25 minutes or until the top is shiny and slightly cracked.