Easter EGGstravaganza Biscuit Brownies!!
These are the most most ridiculously packed brownies I’ve ever made, I couldn’t decide so I added everything, as you do!
These are my Easter EGGstravaganza* Biscuit Brownies! I know that’s a bit of a mouthful but isn’t that the point?!
These brownies are exactly what the name implies, a shortbread biscuit base scattered with mini chocolate eggs, topped with the fudgiest, creme egg and mini chocolate egg filled, chocolate brownies! Oh and a blue and pink white chocolate drizzle, obviously! I honestly think after putting the biscuit base on the brownies I’ll never be able to make a brownie without it, it’s just the perfect addition. It’s the perfect accompaniment to the chocolate brownie and it means a sturdy base if you like really fudgey ones or just to get a nice grip on them.
These require no stand or hand mixer, no chilling, no waiting around, one bowl biscuit thrown in, one bowl brownie flung on top! Almost impossible to mess up, so what are you waiting for?
*i’m almost positive that EGGstravaganza is not a word!
Bacáil Sona agus Happy Easter!! 👩🏻🍳 🌸
EaSter EGGSTRAVAGANZA BiscuIt Brownies Recipe
⏲ Prep Time: 30 minutes
⏲ Bake Time: 30 minutes
⏲ Rest Time: 30-60 minutes
🍰 Servings: 54 small squares
EQUIPMENT
8 x 12 baking pan
weighing scale
sieve
large mixing bowl
medium mixing bowl
microwave safe bowl
whisk
fork (for mixing)
spatula
Ingredients
Shortbread Base
300g all purpose flour
210g good quality unsalted butter (room temperature)
100g caster/superfine sugar
5g vanilla extract
2.5g salt
82g mini eggs (2 small packets)
Brownie
120g all purpose flour
60g unsweetened cocoa powder
106g (1 packet) chocolate pudding mix
5g salt
5g instant coffee + 30ml hot water
300g granulated sugar
200g light brown sugar
257g unsalted butter
159g milk chocolate (I used 3 dairy milk 53g bars)
4 large eggs + 1 large egg yolk
1 tbsp/ 15g vanilla extract
123g mini eggs (3 small packs)
16 mini creme eggs
Instructions
Shortbread Base
1.
Preheat your oven to 350°F, 180°C.
Line a 8 x 12 baking tin.
2.
Weigh and sieve your flour, salt and sugar into a large bowl. Add your room temperature butter and vanilla extract and mix together using your hands.
Mix your batter as quickly as possible and run it through your fingertips to try and make bread crumbs. Make sure your hands are cold, I run mine under the tap and dry them first.
You just want it to come together, don’t over mix it.
3.
Dump your shortbread into your baking tin. Use your fingers to press it into the corners and then use the back of a cold spoon to smooth it out.
4.
Poke the shortbread with a fork to make little air vents and then press your chocolate mini eggs lightly into the surface, spaced however you prefer.
5.
Bake in the oven for 12 minutes and set aside until you’re ready to add your brownie mix.
Leave your oven on after you take it out.
Brownie
While your shortbread is in the oven get started on your brownie mix.
1.
Melt your butter and chocolate bars in the microwave, mixing at 30 second intervals, this won’t take long, about 90-120 seconds.
Mix 5g coffee with 30ml hot water.
2.
Add and mix your granulated and brown sugar together in a large bowl, rub your fingers through it to make sure there are no lumps in that brown sugar.
Pour your warm butter mix and coffee on top of the sugar and stir vigorously. This heat will melt the sugar a bit.
Add your eggs and mix through. I like to use a fork to mix the batter. I think it works a lot quicker and incorporates everything better than a whisk or spatula and not over mixing your brownies will be a key to their roaring success!
3.
Weigh, sieve and mix your flour, cocoa powder and pudding mix together in a bowl and add it directly to your wet mix. Mix it through with your fork until just combined.
6.
I chopped up 6 mini creme eggs and added them to the brownie batter, along with 41g (1pack) of mini chocolate eggs and mixed them through.
Pour the batter on top of your shortbread and spread it out with a spatula. Bang the tin on the counter to level it out.
7.
Throw your remaining 2 packs of mini eggs (82g), on top of your batter. Slice your remaining 10 eggs in half and spread them around the surface, yolk facing up.
8.
Bake in the oven for 30-40 minutes, depending on how fudgey or set you like them. A toothpick in the middle should come out with bits of batter on it but not wet.
I took mine out after 30, this meant the middle was extra fudgey but not too wet and the corner pieces had a nice crisp wad he but were still a little soft.
Feel free to leave them for longer to set them more, personal preference is key here.
9.
Let the brownies cool in the tin, about an hour, and then drizzle white chocolate over the top.
I melted 90g of white chocolate in the microwave and then separated it into two small dishes and mixed pink food colouring in one and blue in the other.
10.
Leave the brownies to set for a few hours or over night, if you can wait. They’ll taste sooo much nicer if they have a longer rest time.
Chop as little or as large as your heart desires!
