Having shared a brownie recipe before, I wasn’t sure whether I should share another. But these Easter inspired brownies came out so well, that I couldn’t not.
I made these this week for a charity bake sale at work. Using my classic basic recipe, that I use to make all of my brownies, I added marshmallows to the mix for a change. Plus a drizzle of white chocolate and crushed Mini Eggs to make them Easter friendly.
The marshmallows came to me as I was scrolling through recipes online. We’ve had a bag of giant marshmallows in our cupboard for a while, which I’ve not known what to do with. I chopped them up into chunks, added them to the brownie mix, and as they cooked, they browned and melted. Creating almost a chewing gum like consistency. Super gooey!
Ingredients (makes 12):
- 250g dark chocolate
- 250g unsalted butter
- 300g caster sugar
- 150g plain flour
- 50g cocoa powder
- 4 medium eggs
- 100g chopped marshmallows
- 100g white chocolate
- 200g Mini Eggs
- Preheat your oven to 180 degrees and line a deep oven proof tray with parchment paper.
- Melt the dark chocolate and butter in a bowl over a pan of boiling water.
- Meanwhile cream the sugar and eggs in a large mixing bowl.
- Fold in half of the flour plus half of the melted chocolate and butter.
- Stir through the cocoa powder and fold in the remaining half of the flour and remaining melted chocolate and butte.
- Finally fold in the marshmallows.
- Once fully combined, pour into your oven proof tray. Bake for 30 minutes or until the the top layer has hardened and cracked.
- Remove from the oven and leave to cool in the tray for 10 minutes before transferring to a wire rack.
- Melt the white chocolate in a bowl over a pan of boiling water. At the same time, lightly crush your Mini Eggs in their bag with a rolling pin.
- Drizzle the white chocolate over the cooled brownies and sprinkle over the Mini Eggs.
- Leave for a further 30 minutes (or overnight) until set.
- Cut your brownies with a clean sharp knife.