Ok so I’ve made a couple of pretty
good great brownie creations in my time. With Easter just a few days away, the supermarkets are jam packed with every chocolate confection you can imagine and there’s a visual overload of easter egg goodness at the end of each aisle.
Keeping in the spirit of the season, I grabbed a bag of Cadbury Marshmallow eggs and hurried home with one thing in mind – incorporating them into a brownie. I figured if I could add Ferrero Rocher’s into Brownie to make something pretty special and combine Chocolate Brownie with Chocolate Mousse to make the most decadent dessert ever, I could amalgamate easter eggs with brownie to present something pretty damn spectacular too. I was thinking fudgey brownie base, chewy, gooey marshmallows swirled through and nestled on top of a rich chocolate base. What could be more magical?
Let me present to you the result of my vision. I took my favourite fudgey Brownie recipe, adapted things a bit here and then and the finished product was pretty damn spectacular. This is a perfect thing to make to use up all the eggs you may have left over after Easter (and you can definitely make it with any eggs you like). I mixed some chopped up eggs into the brownie mixture itself, as well as layered them across the top of the brownie batter before popping it into the oven.
The finished product was perfection. Sticky, gooey, marshmallowy and chocolate rich-goodness.
- 225 grams unsalted butter
- 140 grams dark chocolate (at least 60% cocoa solids), roughly chopped
- 1/4 C cocoa powder, sifted
- 1 C caster sugar
- 1 T Vanilla extract
- 3 eggs
- 1 + 1/4 C plain flour, sifted
- 4 x marshmallow easter eggs, roughly chopped
- 2 x marshmallow easter eggs sliced for placement on the top of the brownie
- Icing sugar for dusting after baking
- Preheat oven to 160 degrees Celsius. Grease a 20cm x 20cm square tin and set aside.
- In a medium-large pot, melt the butter with the chocolate over a low heat, whisking occasionally until completely smooth and melted. Sprinkle in the cocoa powder and whisk to combine.
- Remove from heat and allow to cool for about 5 minutes. Stir in the sugar and vanilla until just combined.
- One by one add in the eggs and mix well before adding the next.
- Gently stir in the flour until half-way incorporated. Finally, add the chopped marshmallow easter eggs and stir just until combined (be careful not to overmix).
- Pour the batter (it will be very thick!) into the greased tin. Spread flat and lay sliced marshmallow eggs on top of the batter in any pattern you like, aiming to leave a little batter around the edges uncovered. Place in the oven.
- Bake for 35 minutes, then check the brownies with a toothpick. If it is overly gooey, return to the oven for an additional 5 to 10 minutes - taking care not to burn the edges.
- Once done, remove from the oven and allow to cool completely (very important not to cut before completely cool). Dust with icing sugar and cut into VERY small squares. These brownies are insanely rich and you only need a small serving to get your fix!