Every year for the last few years we’ve always had Easter Egg Brownies at Easter time. This year I decided to do something a bit different, so I put them in mini cake cases rather than in a brownie tin.
I used the same recipe I always do (this one) and put different flavoured Easter eggs into the top of each brownie. I didn’t bake them for as long as the recipe says to, only for about 30-35 minutes instead of 35-40 because these are only small and I didn’t want them to burn.
The yellow cases have caramel eggs in, turkish delight eggs in the pink cases and green cases have mint eggs. They worked pretty well except the centre of the mint eggs melted too much and ran down the sides of the cases so the case was all sticky (still tasted good though!)
I got this brownie recipe from my mum and I’ve been using it for a long time now. This is a great recipe because it can be easily changed to suit how you’d like them to taste. The recipe says to use walnuts but I’ve actually never put walnuts in, because I don’t like them.
125g unsalted butter, chopped
200g brown sugar
125g dark chocolate, chopped
50g plain flour
35g cocoa powder
1/4tsp baking powder
1. Preheat oven to 180°C (or 356°F) and grease and line a brownie tin
2. Place butter, sugar and chocolate in a large saucepan and stir over medium heat until well combined.
3. Remove from the heat and add the eggs using a wooden spoon.
4. Sift the flour, cocoa powder and baking powder into the mixture and mix until well combined. Stir in the walnuts.
5. Pour into the prepared tin and bake for 35-40 minutes or until firm and a few crumbs stick to a skewer inserted into the middle.
~ To make peanut butter brownies, I used 150g of smooth peanut butter instead of the walnuts. I heated the peanut butter in the microwave for 20-30 seconds to make it a bit runny but not too hot, then poured it over the top of the brownie mix in the tin and swirled it around using a toothpick.
~ To make cheesecake brownies, I used 200g of cream cheese mixed with 2 teaspoons of vanilla extract and one egg (then I only put two eggs into the brownie batter) – again, instead of the walnuts. I put spoonfuls of the brownie mixture and cheesecake mixture alternately into the pan and then swirled them using a toothpick.
I don’t really like cheesecake to be honest, but my sister does so I thought I’d make these for her to try. She seemed to like them (and I liked them as well) so there we go!
To make these brownies I used the same recipe as I did for the peanut butter brownies I mentioned in my first post, but instead of peanut butter I used cream cheese mixed with vanilla extract. I think I probably should have left them in the oven for a few minutes longer than I did because they didn’t feel like they were the right texture when I ate one (they tasted okay though) Apart from that, I had no problems with these, and they didn’t last very long in my house which was nice!