Hi, I have very kindly been asked to do a guest blog for Gardiner Haskins. I wanted to share my deliciously, fudgy easter brownie recipe! You are going to love this recipe. If you make this recipe, I would love to see your own creations and designs. So share your bakes on Instagram and tag me @the.boy.bakes and find more recipes and bakes like the easter brownie recipe there too!
115g butter, melted
225g Caster sugar
1 tbsp olive oil
Pinch of salt
65g plain flour
60g cocoa powder
Easter eggs of choice (I use creme eggs, mini creme eggs and smarties eggs)
Step 1. Preheat the oven to 180°C (fan)
Step 2. Grease a square baking tin with butter, then line the bottom and sides with baking paper or parchment paper. Set aside.
Step 3. In a medium sized bowl, mix the sugar, melted butter and oil. Whisk for about 45 seconds. Then add your eggs, 1 at a time, mixing well after each addition. Beat until lighter. Set aside.
Step 4. In a small bowl, sift your flour, cocoa powder. Stir to combine, then add a pinch of salt. Now add your dry ingredients into the wet, fold it in until there are no pockets of flour showing. Do not over mix, as this can affect the result of your brownies.
Step 5. Add your batter to the pre-prepared tin and bake in the pre-heated oven for 22-26 minutes, or until firm to the touch. Take out of the oven and let cool for 15 minutes.
Step 6. While the brownies are cooling, chop 5 creme eggs in half. Chop up some mini creme eggs, and some mini eggs. Once cooled for 15 minutes, push the halved creme eggs into the brownies, in the pattern you like (image above for my design). Place in the fridge and let cool completely. After completely cooled, sprinkle over your chopped chocolate and mini eggs. Chop into square pieces and enjoy those yummy Easter Brownies!