Recipes>Chocolate Recipes

Fitwaffle’s Gooey Easter Egg Brownies

by Eloise Head from Fitwaffle’s Baked In One: 100 desserts using just one tin

Easy

Makes 16

Total 50min

Cook 50min

Super thick rich and fudgy brownies, packed with (and topped with) melty Creme Eggs are a perfect bake for using up your Easter chocolate.

Discover more delicious Easter recipes

From lamb centrepieces to seasonal bakes

From the book

Baked In One

Eloise Head

Fitwaffle’s Baked In One: 100 desserts using just one tin

100 recipes all designed for one 20cm tin

With brand-new recipes alongside fan favourites

From brownies and blondies to cakes and cookies

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Introduction

These brownies are thick, fudgy and super chocolatey. They’re packed with gooey fondant-filled Easter eggs, which makes them the perfect Easter bake. They’re easy to make and ultra-indulgent. Perfect if you love brownies and have an extra sweet tooth.

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Ingredients

Essential kit

You will need: a 20cm (8in) square baking tin.

Method

Preheat the oven to 190°C (170°C fan)/375°F/Gas mark 5 and line a 20cm (8in) square baking tin with nonstick baking paper.

Put the melted butter and both sugars into a large mixing bowl and beat together with an electric hand mixer for about 2–3 minutes until fully combined and no lumps remain. Add the eggs and continue to beat until thick and fluffy (this could take from a few minutes up to 15 minutes, depending on the temperature of the ingredients and your equipment). Mix in the melted chocolate until just combined.

Sift in the flour, cocoa powder and salt, then gently fold in with a wooden spoon or rubber spatula until just a few streaks of flour remain. Fold in the mini fondant-filled chocolate eggs until evenly distributed and no streaks of flour remain.

Scoop the brownie batter into your prepared tin and smooth it out to the edges with the back of a spoon.

Bake for 25–30 minutes until the edges are cracked and the middle no longer wobbles. While the brownie is baking in the oven, carefully slice the remaining fondant-filled chocolate eggs in half lengthways.

Remove the brownie from the oven and place the tin on a heatproof surface. Gently press the chocolate egg halves into the top of the brownie with the chocolate shell at the bottom and the fondant filling on top. Leave to cool completely in the tin, then cut into 16 squares and enjoy!

Store in an airtight container at room temperature or in the refrigerator for up to 5 days.

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Ingredients

Method

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