An easy to make, squidgy, finger licking brownie is always good but jazz it up with some icing and mini eggs and you have an indulgent Easter treat. These Chocolate Easter Brownie Nests were made for a school Easter bake sale. The challenge is not to eat them before you deliver them to school.
What You Will Need:
- 100g butter
- 50g cocoa powder
- 2 large eggs
- 225g caster sugar
- 70g self raising flour
- 100g unsalted butter
- 25g cocoa powder
- 250g icing sugar
- A dash of milk
- Mini eggs
How To Make Chocolate Brownie Easter Nests:
- Preheat oven to 180c fan.
- Line and grease a 20cm x 20cm baking tin.
- Melt the butter and cocoa powder together. I did this in short bursts in the microwave. Mix together and then allow to cool.
- Slowly beat the eggs into the chocolate and butter along with the sugar until the brownie mix is smoother and lighter in colour.
- Pour the mixture into your baking tin and place in the oven for around 25 minutes. It’s ready when the top of the brownies are firm but you can feel a little give underneath.
- Leave to cool and then cut into 16 pieces.
- For the topping, beat the cocoa powder, butter and icing sugar together.
- Add in a little splash of milk to help loosen it but it should be a firm icing.
- Pipe circles onto each brownie with a little squirt in the centre.
- Pop on a few mini eggs and try not to devour too many in one go!