Mini Egg Brownie Cups
A super simple brownie recipe gets transformed for Easter fun with these Mini Egg Brownie Cups. The brownies get baked in muffin liners, before adding a little indentation to act as a 'nest' for the mini eggs. Think fudgy brownie, lots of chocolate sauce and the fun that is chocolate Mini Eggs!
Print
Pin
Servings: 6
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
For the Nests
- 6 tsp Chocolate Sauce or Melted Chocolate
- 100 g Chocolate Mini Eggs
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line 6-7 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, fold gently until combined. Pour mixture into the lined muffin tins. This should easily fill about 6-7 - leave a little space at the top (1-2cm fine) as they will rise but shouldn't overflow!
- Bake 20-25 minutes, until the tops look crisp/shiny. Whilst warm, use something round, like the end of a wooden spoon, to create the indentation that will act as the nest. The holes don't need to be too deep or wide. Let cool.
- Once cool, add in the chocolate sauce and the mini eggs!