Mini Egg Brownies (V)

By Erin Brown
Related Categories: Cookbook Confidential

“I really do believe these are the best GF brownies around. I’ve tried many versions over the years and these are the most gooey and delicious. Also they’re topped with mini eggs: you can’t go wrong.” Megan McKenna, author of Love Gluten Free

Makes 12

170 g (6 oz) unsalted butter, at room temperature, cubed

200 g (7 oz) caster sugar

90 g (3¼ oz) brown sugar

3 large eggs

1 teaspoon vanilla extract

3 tablespoons gluten-free chocolate and hazelnut spread

70 g (2½ oz) gluten-free self-raising flour

40 g (1½ oz) cocoa powder

2 x 160 g (2¼ oz) packets mini chocolate eggs with a sugar shell

(3½ oz) milk chocolate, broken into pieces

Cream or ice cream, to serve (optional)

Preheat your oven to 180°C/160°C fan (350°F)/Gas Mark 4. Line the bottom and sides of a deep baking tray, about 30 x 20 cm (12 x 8 inches), with non-stick baking paper.

Place your butter in a large bowl, add your sugars and whisk together until smooth and creamy.

Whisk in your eggs one at a time, then whisk in your vanilla extract and chocolate spread.

Sift your flour and cocoa powder into the butter bowl and fold in with a spoon until completely combined, with no spots of flour.

Finally, crush 1 bag of mini eggs and add to your batter.

Pour your brownie mix into the prepared tray and smooth the top.

Bake for 30 minutes, then lower the oven temperature to 160°C/140°C fan (325°F)/Gas Mark 3 and bake for another 20 minutes. Set aside to cool for 10 minutes.

In the meantime, roughly chop the remaining mini eggs and set aside. Place the milk chocolate pieces in a heatproof bowl and melt in the microwave – about 90 seconds on full power, but check after 1 minute. Drizzle it over the brownies, then sprinkle with the chopped mini eggs before the milk chocolate cools and sets.