– Choose either Creme Eggs, Caramel Eggs, Mini Eggs, Oreo Eggs, Reese’s Eggs – whatever you fancy
– Ready made shop-bought brownies (or if you want to make your own brownies, there’s a recipe below)
– Chocolate sprinkles, drops or flakes for the topping. You can also add anything else you fancy too, such as honeycomb or edible glitter
– 200g unsalted butter
– 200g dark chocolate
– 100g plain flour
– 60g cocoa powder
– 3 large eggs
– 300g caster sugar
– Chopped (small) milk and white chocolate
– For those making a brownie mix from scratch, you will first need to pre-heat the oven to 190C/170C Fan/Gas 5 before lining a baking tin.
– Melt the butter, before adding in the sugar and chocolate. Stir until melted, before beating in the eggs, flour and cocoa powder.
– Add the chocolate chunks and pour the mixture into the tin before baking for around half an hour. Make sure you don’t overcook your brownies, as you’ll want them to have that gooey texture.
– The brownies must have cooled and set completely before you move on to the next stage.
– Take your brownies (either homemade or shop bought) and break them up in a large mixing bowl. If the mixture is a little dry, try adding some buttercream (not too much as you’ll want the mix to be mouldable).
– Next, take your egg of choice and unwrap it. Begin moulding the brownie mixture around your chocolate egg. You want it to be pretty thick (approximately 1cm is fine).
– Once it is in an egg shape, place it in the fridge or the freezer until it’s firm. Around half an hour in the fridge is ideal.
– Next, after pouring your topping into a bowl, roll each egg so it’s fully coated. Repeat with the rest of your eggs, before popping back in the fridge until you’re ready to demolish them!
Why not get playful and can adapt the recipe to use with Biscoff spread, Crunchies and Maltesers. You could even opt for not one but two eggs inside – happy baking.