These Easter Triple Chocolate Brownies are rich and gooey. They are loaded with white chocolate chunks and mini eggs and taste utterly delicious! This might be the best Easter brownie you have ever tried so make sure you give them a go!
They make a fun Easter dessert for the family – and it’s always more special if you have a homemade dessert for Easter! Don’t worry tho’, these Easter brownies are easy to make, you could even get the children of the family to help you.
These can be made a few days before your Easter event too, which is useful. In fact, chocolate brownies often taste better if they’ve had a day to ‘mature’. You can substitute the white chocolate for milk if you prefer, but I like the visual contrast of them nestled in the dark brownie. You could also leave the mini eggs whole for a neater look, in which case just press them into the batter a bit more, so they don’t all roll off!
What you will need for these Easter Triple Chocolate Brownies
- 250g salted butter
- 200g 70% quality chocolate
- 90g cocoa powder
- 65g plain flour
- 350g caster sugar
- 4 large free-range eggs
- 180g Cadbury mini eggs
- 200g quality white chocolate chunks – or get a couple of quality bars and chop them!
How to make Easter Triple Chocolate Brownies
- Preheat oven to 160ºC and line your square brownie tin with parchment paper.
- Make sure your free range eggs are at room temperature.
- Chop the white chocolate into chunks.
- Melt the 70% chocolate and butter in a heat proof bowl, over a pan of simmering water.
- In a separate bowl add all the dry ingredients. Mix them together.
- Add in the melted chocolate and butter mix.
- Lightly beat the eggs in a bowl then add them one by one. Beat on low between each until thoroughly mixed in.
- Stir in the white chocolate and tip into the tin.
- Place into the oven and cook for 25 minutes.
- Chop the mini eggs in half (ish). You want them to look nice and neat.
- Once the 25 minutes are up, get the brownie out of the oven and press in 2/3 of the mini eggs.
- Bake for another 5 minutes. This way most will be incorporated and they will keep most of their colour and also the chocolate won’t get a burnt flavour at this temperature after only 5 minutes.
- After the 5 minutes, take the brownie out of the oven and gently press in the final mini eggs.
- Leave to cool before you cut them.
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