Mini Egg White Chocolate Brownies
Rich, fudgy and packed full of those little Mini Egg chocolates. It is almost a blondie (which to me is very close to cake batter), but with lots of extra chocolate that keeps them dense, chewy and fudgy.
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Servings: 8
Ingredients
- 125 g White Chocolate Melted
- 70 g Light Brown Sugar
- 115 g Granulated Sugar
- 170 g Butter Melted
- 2 Medium Eggs
- 2 tsp Vanilla Extract
- 2 tbsp Golden Syrup (or Honey/Agave)
- 110 g Plain Flour
- 180 g Mini Eggs Crushed/Chopped
Optional Drizzle
- 20 g Milk Chocolate
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the white 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 the 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. Add the vanilla and honey and mix again.
- 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 fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped Mini Eggs.
- Pour the batter into the lined pan. Bake for approx 30-35 minutes – until the mixture is no longer 'wobbling' and looks golden. Let cool on a wire rack before slicing and serving!
- Optional: melt 25g milk chocolate and drizzle over the brownies.