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Mini Eggs? Check! Chocolate? Check! These gooey brownies have a vanilla fudge topping for extra decadence and are bound to sweeten up your Easter!
Recipe taken from The Brownie Diaries by Leah Hyslop (£16.25, Bloomsbury Absolute)Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 20cm square tin with a little butter and line with baking parchment.
Melt the butter and chocolate gently together in a medium saucepan over a low heat, stirring regularly. Stir in the sugar, take off the heat and set aside for 5 minutes or so, until a little cooler.
Add the eggs and mix in well. Stir in the milk, then sift over the flour and salt, and gently fold to combine. Scrape the brownie mixture into the prepared tin and smooth to the edges. Bake for 20–25 minutes, until set on top and there’s very little movement in the pan. Leave to cool.
To make the fudge topping, put the condensed milk and both chocolates in a saucepan over a very low heat, stirring frequently, until melted together. Take off the heat and stir in the icing sugar and vanilla. Spread over the cooled brownie; it will be very thick.
Check the temperature of the fudge topping by holding a finger lightly against it – by this point it should feel only just warm. Decorate with the shards of broken egg and mini eggs, very gently pushing them into the fudge. (If the topping still feels hot, let it cool briefly before adding the eggs.) Chill in the fridge for 2–3 hours, until the fudge has set.
Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 20cm square tin with a little butter and line with baking parchment.
Melt the butter and chocolate gently together in a medium saucepan over a low heat, stirring regularly. Stir in the sugar, take off the heat and set aside for 5 minutes or so, until a little cooler.
Add the eggs and mix in well. Stir in the milk, then sift over the flour and salt, and gently fold to combine. Scrape the brownie mixture into the prepared tin and smooth to the edges. Bake for 20–25 minutes, until set on top and there’s very little movement in the pan. Leave to cool.
To make the fudge topping, put the condensed milk and both chocolates in a saucepan over a very low heat, stirring frequently, until melted together. Take off the heat and stir in the icing sugar and vanilla. Spread over the cooled brownie; it will be very thick.
Check the temperature of the fudge topping by holding a finger lightly against it – by this point it should feel only just warm. Decorate with the shards of broken egg and mini eggs, very gently pushing them into the fudge. (If the topping still feels hot, let it cool briefly before adding the eggs.) Chill in the fridge for 2–3 hours, until the fudge has set.
15 minutes
Serves 18-22 scones
