Mini Easter Egg Brownies

Brownies are one of my absolute favorite things to bake and eat. These easy brownies have the added deliciousness of caramel Easter eggs.

These brownies are super gooey and fudgy and the chopped caramel filled eggs give a great added extra.

These brownies are great eaten warm with a scoop of vanilla ice cream or lightly whipped cream. 

The key to getting nice brownies (and also the worst part!) is patience. The mixture takes a good while to set in the centre after cooking so you must be patient in allowing the brownies to completely cool before removing from the pan and cutting into squares or bars.

Mini Easter Egg Brownies

Makes 18 pieces

200 g (7 oz) butter
200 g (7 oz) milk or dark chocolate, broken into squares
1 Cup caster sugar
1 Cup brown sugar
1/2 Cup plain flour
2 Tbsp cocoa
4 eggs, lightly beaten
12 mini Cadbury Caramel Easter Eggs, chopped

1. Preheat oven to 180C (355F)

2. Melt the butter and chocolate together in a large bowl. Whisk in the sugars and then the eggs.

3. Sift in the flour and cocoa, and add the chocolate eggs, mix well.

4. Pour the mixture into a greased or lined baking dish. Bake for 30 minutes. Remove from the oven and cool in the tin before cutting into squares. Store in an airtight container.