Filthy Fudgy Easter Brownies

4.75 from 12 votes

Knock yourself out with these family favourites using any combination of mini chocolate eggs that you and your family love.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Family Food

Servings:

200 g 70% Dark chocolate
100 g Milk chocolate
250 g Salted butter you can use unsalted if it's all you have, just add a pinch of salt, it helps to bring out the chocolate flavours
300 g Soft light brown sugar
4 Large eggs
175 g Plain flour
300 g Mixed Easter mini eggs see my note above about freezing the soft ones

Pre-heat the oven to 180C.
Line 2, 25cm x 25cm tins with baking paper.
Melt the chocolates, butter and sugar together over a low heat.
Once they are melted, remove from the heat and leave to cool for 5 or 10 minutes.
Beat in each egg, one by one.
Stir in the flour.
Put enough of the batter in each of the tins to cover the base. (Probably about a quarter of the whole mixture into each of them.)
Spread your mini eggs over this batter evenly, so you get an egg in each bite.
Share the rest of the batter out between the two tins to cover the eggs.
Smooth out with a spatula.
Bake for about 20 minutes. A skewer should come out only just clean. You could test at 17 minutes and again at 20 minutes just in case.
As always, remember that depending on your oven it could take up to 10 minutes longer, but please please try not to overcook them. Brownies are always better under-done than over.