Mini egg brownies #31daysofactivities

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Today on our 31 days of activities, we have a post from Mummy Vs Work. If you are looking for something fun to make with the kids, and are thinking ahead to Easter (or just because!); what better way to use up some of the chocolate up than with these delicious mini egg brownies? Not only can you use the chocolate, but you can also get the kids in the kitchen with a fun activity too.

Mini egg brownies

With Easter not far off, many of us are going to have an excessive amount of chocolate in our homes.

Ever since my two have been little, we have always baked. We are never going to make it onto the Great British Bake Off. However, being in the kitchen has taught both of mine so many things. They have learnt maths from counting and weighing out the ingredients, to home economics from how things cook and why they cook that way.

Mini egg brownies cooking

Most of all though, they have learnt confidence in being around the kitchen.

These mini egg brownies are sure to get them in the kitchen with you though, the smell of sweet chocolate will fill the house and they are most likely to be impatient whilst they wait for them to come out of the oven and cool!

Mini egg brownies ingredients

Ingredients

  • 200g (7oz) dark chocolate, roughly chopped
  • 150g (5oz) unsalted butter, plus extra for greasing
  • 2 tsp vanilla paste or extract
  • 150g (5oz) golden caster sugar
  • 3 eggs, beaten
  • 75g (3oz) plain flour
  • 2 tbsp cocoa powder
  • 150g Mini eggs – bashed to break them up a bit
  • 100g milk chocolate chips
  • 1 tsp salt

Instructions

  • Preheat the oven to 180 (fan 160)/350 f or gas mark 4. Grease a 19cm square shallow baking tin and line the base with baking paper.
  • Melt the chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and stir in the sugar, then leave to cool for a few minutes.
  • Beat in the eggs, then sift in the flour, cocoa and salt and fold it until the mixture is smooth and glossy.
  • Stir in the chocolate chips and mini eggs
  • Pour the mixture into the prepared tin and level the top. At this point we put a few whole mini eggs in the top of the mixture and pushed them in a little.
  •  Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey, it is important that there are cracks all over otherwise it may be a bit too gooey in the centre when you come to cut these.
  • Turn off the oven and leave the brownies inside for a further 5 minutes before removing.
  • Leave to cool completely in the tin, as tempting as it may be, removing it too early to cut makes it difficult whilst they are still hot.
  • Cut the brownies into 16 small squares and remove from the tin.
  • Store in an airtight container for up to 4 days

If you want, we have a card for you to print out on this as well:

Yield: 16 small squares

Mini egg brownies

Mini egg brownies
Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes

Ingredients

  • 200g (7oz) dark chocolate, roughly chopped
  • 150g (5oz) unsalted butter, plus extra for greasing
  • 2 tsp vanilla paste or extract
  • 150g (5oz) golden caster sugar
  • 3 eggs, beaten
  • 75g (3oz) plain flour
  • 2 tbsp cocoa powder
  • 150g Mini eggs – bashed to break them up a bit
  • 100g milk chocolate chips
  • 1 tsp salt

Instructions

Preheat the oven to 180 (fan 160)/350 f or gas mark 4. Grease a 19cm square shallow baking tin and line the base with baking paper.

Melt the chopped chocolate, butter and vanilla together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Remove from the heat and stir in the sugar, then leave to cool for a few minutes.

Beat in the eggs, then sift in the flour, cocoa and salt and fold it until the mixture is smooth and glossy.

Stir in the chocolate chips and mini eggs

Pour the mixture into the prepared tin and level the top. At this point we put a few whole mini eggs in the top of the mixture and pushed them in a little.

 Bake in the oven for 25 minutes, or until the top starts to crack but the centre remains gooey, it is important that there are cracks all over otherwise it may be a bit too gooey in the centre when you come to cut these.

Turn off the oven and leave the brownies inside for a further 5 minutes before removing.

Leave to cool completely in the tin, as tempting as it may be, removing it too early to cut makes it difficult whilst they are still hot.

Cut the brownies into 16 small squares and remove from the tin.

Store in an airtight container for up to 4 days

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you do not have any mini eggs, you could use things such as the Smarties eggs or even Maltesers. This recipe can be adapted to suit what you have in your house.

I have found that not everyone in our house is keen on dark chocolate, if this is the same for you, simply switch out some dark chocolate for milk chocolate. This would be a great way to use up some leftover Easter egg chocolate!

Mini egg brownies learn how to make these amazing treats

If you like this, don’t forget to sign up to our Time to Pee newsletter and you will get a free activity a day for you and the kids to enjoy.

You “might” just get time to pee as a result as well 😂

Do check out these additional recipes on the site to get some fun ideas for some yummy things to make and bake with the kids.

Recipes to try on KiddyCharts

Some other ideas for you to try on KiddyCharts to celebrate with and have fun!

And if you need even more ideas check these ideas from around the web out.

Pudding Recipes

Thanks for stopping by,

Helen
Mini egg brownies kid friendly

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Mini egg brownies easy to make recipe

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