Easter Chocolate Brownies
200g dark chocolate, broken into pieces
3 medium eggs, at room temperature
250g caster sugar
200g self-raising flour
Large pinch of salt
Preheat the oven to 180 degrees Celsius/Gas 4.
Grease and line the base and sides of a brownie tin.
Melt the butter and chocolate in a saucepan over a low heat.
Break the eggs into a mixing bowl, add the caster sugar and whisk until the mixture becomes pale in colour and mousse-like.
Continue to mix and pour in the melted chocolate and butter. Keep mixing until fully combined.
Sieve in the flour and fold into the mixture using a spatula.
Pour the brownie mixture into the tin and bake for 30 minutes.
5 minutes before the end of cooking, remove the brownies from the oven and dot with mini eggs. Return to the oven for a further 5 minutes.
The brownies should have a wobble when you take them out of the oven if you desire a fudgy texture. Test with a skewer – it should come out with a few moist crumbs on it. If you like a firmer brownie leave it in for 5 - 10 minutes until the skewer comes out clean.
Leave to cool completely in the tin on a wire rack.
For a nice variation marshmallows or chocolate chips can be added to the brownie mixture. If you would like to decorate them for Easter halved crème eggs on top instead of the mini eggs, 5 minutes before the end of cooking.