If like in our house you were overrun with Easter eggs and despite yours and the children’s best efforts, you still have a few lurking, this recipe is a great way to make use of an egg or two! Using half milk and half dark chocolate gives you the richness of the dark and the milk chocolate gives a gooey more fudge like consistency – the perfect combination! My family said these were the best brownies I’ve ever made and I’ve made a lot of brownies!
200g dark chocolate
200g milk chocolate Easter eggs
200g plain Flour
Slowly melt the chocolate and butter in a pan on a low heat, mix together and put to one side to cool slightly.
Beat together the eggs and sugar until they turn pale and are thick and creamy.
Add the melted chocolate and butter mixture to the eggs and sugar and mix until combined.
Then add the flour and mix until smooth.
Pour the mixture into a lined baking tray, approx. 40cm x 30cm and bake for 25 minutes at 180c on the middle shelf, the top should be pale and crusty with a slightly soft underneath.
Leave to cool in the tin before cutting.
These can be served on their own with a dusting of icing sugar or with berries and cream, a perfect pudding or just a tasty treat!
Kirsty Wilson Close
Food Styling, Food Writing, Food Lover
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