Easter brownies with smashed up Cadbury’s Mini Eggs
I considered making zombie Jesus biscuits for Easter but I didn’t have time (next year, readers, next year). Instead I decided on some less blasphemous brownies. I topped the whole lot with melted chocolate and covered one half in Dr Oetker citrus strands and edible glitter. Stumped for inspiration for a Easter-based topping for the other half, I finally decided to smash up some Cadbury’s Mini Eggs, before adding some edible silver spray, just in case the brownies didn’t look quite camp enough.
The basic recipe (which can be used on its own, without the need to set about a bag of Mini Eggs with a rolling pin) is an old classic from my mum. As with most of the best chocolate cake recipes, the taste is accomplished with cocoa and sugar, rather than chocolate, which results in a tasty, moist cake rather than a greasy, sickly stodge, like many of the brownies that you get in the shops.
What you’ll need:
250g/8.82oz unsalted butter
325g/13oz caster sugar
1.5 tsp vanilla extract
4 large eggs
100g/4oz plain flour (sieved)
75g/3oz cocoa (sieved)
0.5 tsp baking powder
0.5 tsp salt
For the topping (optional):
1 big bar of plain chocolate
Cadbury’s Mini Eggs
Edible lustre spray
Makes 12 brownies
What to do:
Grease and line a square brownie tin (roughly 10 x 10 inches, but it doesn’t really matter) and pre-heat the oven to 180°C/160°C (fan oven)/350°F/Gas mark 4.
Melt the butter in a saucepan and pour into a large bowl. Add the sugar and vanilla extract and mix together. Add the eggs, one at a time, beating the mixture with a fork in betweeen each one. Add the sieved flour and cocoa powder (actual cocoa, not drinking chocolate), baking powder and salt and mix it all together.
Pour into the tin and spread evenly using a spatula, then bung in the middle of the oven for 40 minutes. Once the cooking time’s up, remove from the oven and leave in the tin to cool completely.
For the topping:
As I mentioned earlier, you can leave the brownies plain, or if you require some comically over-the-top seasonal topping then read on. First, pour a small amount of water into a saucepan and bring to the boil. Turn the heat down so that it’s simmering. Break the bar of chocolate into small pieces, drop into a heat-proof bowl and sit the bowl on top of the saucepan, making sure that there’s some distance between the water and the bottom of the bowl. Stir the chocolate until it’s all melted then pour over the cake and spread out evenly with a spatula.
Then add whatever decorations you require before the chocolate sets. I used citrus-flavoured sugar strands from Dr Oetker, edible glitter, Cadbury’s Mini Eggs (which I smashed up in a bag with a rolling pin), and edible lustre spray.
Here on London Baking, I do like a tenuous link, so in honour of my smashed up Mini Eggs, here’s Smash it Up by The Damned. Happy Easter!