Mini egg chocolate brownies with chocolate ganache
Super fudgy mini egg chocolate brownies made with mini eggs inside the cake and topped with rich chocolate ganache and colourful Easter mini eggs
Ingredients
Chocolate brownies
- 100 g dark chocolate chips ⅔ cup
- 100 g mini chocolate eggs ⅔ cup
- 180 g melted butter ¾ cup
- 100 g granulated sugar ½ cup
- 50 g soft brown sugar* ¼ cup
- 2 eggs
- 100 g flour ¾ cup
- 30 g pure dark cocoa powder ¼ cup
- ½ teaspoon instant coffee*
- 1-2 bags mini chocolate eggs for decoration
Chocolate ganache
- 150 ml fresh whipping cream / heavy cream ⅔ cup
- 150 g semi-sweet chocolate, chopped 1 cup
Instructions
Chocolate brownies
- Pre-heat your oven to 160°C (340°F) with fan or 180°C (360°F) without. Line a 30cm (12 inch) baking tray with baking paper and grease it with butter.
- Chop the chocolate into small chunks. Melt half of the chocolate in the microwave in small intervals of 20 seconds until fully melted. Let the melted chocolate cool before using.
- Place the melted butter, sugar and vanilla in a large bowl, mixing with a hand mixer until fully combined. Add in the eggs and whisk well to combine.
- Dissolve the instant coffee in 1 ½ tablespoon of boiling water, then add it into the butter mixture. *
- Add in the cooled melted chocolate into the wet ingredients, mixing it well. Sieve in the flour, cocoa powder and salt. Use a spatula to fold in the flour, careful not to over mix. Folding everything in gently will give the brownies a fudgy texture, as opposed to cakey.
- Chop or crush the chocolate mini eggs into smaller chunks. Add the mini eggs and remaining chocolate into the batter, folding them gently. Place the mixture in the lined tin. Bake for 20 minutes, then allow to cool completely.
- Once fully cooled, cut the brownies into 16 equal pieces.
Chocolate ganache
- Heat the cream in the microwave until hot and starting to bubble. Cut the chocolate into small chunks, then place it in a medium bowl.
- Pour the hot cream over the chocolate and give it a quick stir. Let the hot cream melt the chocolate for a few minutes, then add the salt and whisk everything until fully incorporated.
- Cover with cling film/plastic wrap, then place in the fridge for 1-2 hours until it has a spreading consistency.
- Once cooled, use a hand mixer to whip up the ganache until light and fluffy. The ganache is ready to pipe once stiff peaks are achieved (roughly 2-3 minutes).
- Place the whipped ganache into a piping bag fitted with a star nozzle. Pipe a circle on top of each brownies, to resemble a bird nest. Decorate with mini eggs on top of the ganache.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Soft brown sugar can be replaced in the same quantity with either dark brown sugar or plain granulated sugar.
- Instant coffee can be replaced with filtered coffee or espresso (without any coffee grains). Coffee in such small quantities will not be felt, but it will make the chocolate taste pop even more.
Nutrition
Calories: 300kcal
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