Fudgy Brownies Recipe

INGREDIENTS 

Brownies

• 60 g Coco Powder
• 75 g Self Raising Flour
• 150 g Butter
• 340 g Caster Sugar
• 3 Large Eggs
• 1 tsp Vanilla Paste
• 50 g White Chocolate Chips
• 50 g Milk Chocolate Chips
• 50 g Dark Chocolate Chips

Toppings

• 160 g Cadbury’s Mini Eggs
• 3 Malteaser Bunnys Add more if you want

EQUIPMENT

1. Mixing Bowl
2. Whisk
3. 8×16 Deep Wall Baking Tray
4. Baking Paper
5. Small saucepan
6. Wooden Spoon

INSTRUCTIONS 

• Pre heat an Oven to 170c.Top Tip – VERY IMPORTANT -make sure your oven is turned to a non-fan setting. This cooks the brownie a little more gentle. If you oven has no fan, great! If you can’t turn your oven fan off for what ever reason, reduce the heat to 160c.

Brownie Batter

1. Melt the butter in a saucepan on a low heat
2. When the butter is fully melted, stir in the coco powder. Set aside and let cool until no longer warm to touch.Top Tip – Let the butter cool so it does not cook the eggs when added.
3. Add the eggs and sugar to a mixing bowl, whisk to combine. Keep whisking for a couple minutes until the eggs become a pale and the sugar is well incorporated.
4. Add the cooled butter and coco powder to the egg and sugar mixture. Whisk to combine.
5. Add the vanilla paste and combine
6. Sift in the flour and use a wooden spoon to fold it in.Top Tip – Fold in the flour gently, this prevents too much gluten development and produces a far better texture, and a gooey-er brownie. Over beating flour can lead to a chewier and more unpleasant eating expereince.
7. Finally fold in the chocolate chips carefully into the batter.

Baking and Prep

1. Line the baking tin with baking paperTop Tip – spray the tin with cooking spray to get the paper to stick. Trim the paper to fit the tin well. Cut into each corner by a couple cm to allow the corners to fold into the tray – see video for more info.
2. Add the batter to the baking paper lined baking tray. Speard out into the corners and even out the top.Top Tip – Avoid getting batter on the sides, as this will only burn during cooking.
3. Add half the mini eggs on top of the brownie batter. Arrange in any way you like.Top Tip – during cooking these will sink, so don’t push them fully into the batter, we want them to sink and have chunks on mini egg in every bite. We will add the other half at the end of baking.
4. Add the brownie batter to the pre-heated oven on the lower shelf. Bake for exactly 30 minutes.Top Tip – All ovens are different. Our oven on a non-fan setting at 170c cooked these perfectly at 30 minutes. To know when they’re done, simply check the edges, a crust “frame” should have appeared round the entire tray. If you’re clsoe to 30 mintues, feel free to open the oven and check the middle – touch it lightly, if it feels like a crust and still spongey, it’s done.

Cooling and Serving

1. Take the brownies out and place on a heat proof mat/trivet.
2. Immediately place the bunnys onto the brownie top and lightly press into position.
3. Places the mini eggs in and around the bunnys, and lightly press into position.
4. Allow the hot brownies to cool for a couple hours.Top Tip – Do not cut the brownies until completely cool. The bunnys and eggs will begin to melt from the residual brownie heat. These will need a good few hours to fully harden again, but they will retain their shape if you do not touch. Feel free to cut the brownies after 2 hours, just remember the chocolate toppings will still be totally soft.
5. Once cooled, slice into 12 pieces.Top Tip – To cut without cracking the top too much, use hot water and a sharp knife. Dip the knife in the water for a couple seconds and wipe clean – then cut the brownies. Repeat this after each cut.

NOTES

1. VERY IMPORTANT – make sure your oven is turned to a non-fan setting. This cooks the brownie a little more gentle. If you oven has no fan, great, set it straight to 170C and crack on! If you can’t turn your oven fan off on your oven for what ever reason, reduce the heat further to 160c.
2. When the butter has been melted let it cool so it does not cook the eggs when added. It needs to be cool or barely warm to the touch, but still a liquid.
3. For a very gooey and oozy brownie, fold in the flour gently. This prevents too much gluten development and creates a far better texture, and a gooey-er brownie. Over beating flour can lead to a chewier, more cake like and unpleasant brownie experience. Unless you like your brownies to be cake, then you have come to the wrong place.
4. The mini eggs added to the batter will sink – this is expected and wanted. Save half and added them during cooling along with the bunny’s.
5. The brownies are cooked when a crust frame appears round the entire circumference of the brownie – the top will need to have a crust and be hard to the touch, but spongey underneath.
6. Do not cut the brownies until completely cool. The bunnys and eggs will begin to melt from the residual brownie heat. These will need a good few hours to fully harden again, but they will retain their shape if you do not touch. Feel free to cut the brownies after 2 hours, just remember the chocolate toppings will still be totally soft. If you have the time, leave them for 4 hours.
7. To cut without cracking the top too much, use hot water and a sharp knife. Dip the knife in the water for a couple seconds and wipe clean – then cut the brownies. Repeat this after each cut.