MINI EGG BROWNIES

• Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
• Melt the butter and chocolate and stir it together.
  125 g butter, 125 g dark chocolate chips
• In a separate bowl add brown sugar and granulated sugar. Pour the melted butter and chocolate over it and with a hand whisk, whisk it together.
  100 g brown sugar, 100 g granulated sugar
• Add the eggs one at a time, and mix until incorporated. Once incorporated, continue giving them a good whisk for 1-2 minutes, as this is what will give them the crinkle top.
  2 eggs
• Then add the vanilla extract and whisk it until combined.
  2 teaspoon vanilla extract
• Sift in the dry ingredients to the batter and gently whisk it together until combined.
  150 g all-purpose flour, 2 tablespoon cocoa powder, ½ teaspoon salt
• Crush the mini eggs into different size pieces. Add them to the brownie batter and gently fold them in.
  100 g mini egg
• Pour the brownie batter into the prepared pan, smooth it out with the spatula. Top of the brownie batter with mini crushed mini eggs.
  50 g mini eggs
• Bake for about 40-45 minutes. Let it cool down completely on a cooling rack. Serve once it’s cooled down.