There are a lot of things that I can't resist. An ASOS sale code. New books. Tuna's little paw when she's begging for food. But my biggest weakness is, and has always been, Mini Eggs. There's something about the crunchy sugary shell and the creamy chocolate within that just hits all the right spots, and opening a bag of them is a surefire way to have me scoffing the whole packet. So it's probably a good thing that they're only really easy to get hold of for a few months of the year, because replacing meals with Mini Eggs is definitely not the sort of balanced diet that I'm going for right now.
However, I do like to make the most of them when they are here, so as well as tipping them straight into my mouth, I baked them into some brownies because... well, why not? If it's good on its own, then it's bound to be better in a brownie. See also: Toblerone, which is also one of my weaknesses, chocolate-wise. With only a few days left until Easter, chances are that Mini Eggs aren't going to be around for much longer - so bake up a bunch of these and share them with your friends (or polish them off yourself, I won't tell anyone. Easter is a chocolate holiday, after all!).
- 200g dark chocolate, roughly chopped
- 175g unsalted butter
- 325g caster sugar
- 130g plain flour, sifted
- 3 eggs
- 200g Mini Eggs, roughly chopped
- Preheat the oven to 170C. Line a square tin with baking parchment.
- Melt the chocolate and butter in a bowl over a saucepan of simmering water until smooth.
- Remove from the heat and stir in the sugar, followed by the flour, making sure each is well incorporated. Beat in the eggs until you have a thick mixture.
- Add about two-thirds of the chopped Mini Eggs to the mixture and fold in until spread evenly through the batter.
- Pour into the prepared baking tray and sprinkle the remaining Mini Eggs on top, pressing down slightly into the mixture.
- Bake for 30-35 minutes until set on top but still soft and squidgy. Brownies are better slightly fudgy, so don't worry if they seem a little underdone - they'll firm up out of the oven. As long as they don't seem liquidy when you move the tray, then you're golden!
- Leave to cool and cut into 12-16 squares with a sharp knife.
Adapted from The Hummingbird Bakery