terry’s chocolate orange mini egg brownies

As it’s getting closer to Easter and I’ve been getting ready for the Easter Bunny coming chez SmartCookieSam, it’s got me started to think about some Easter recipes. Usually I look at what Easter Chocolates are around in the shop although I’m surprised the mini eggs have lasted that long. Once a packet is open in our house, that’s it! Where did they go?

The other day when I was doing my weekly shop in Tesco, I spotted some Terry’s Chocolate Orange Mini Eggs. I hadn’t seen them before and thought as chocolate orange is one of those flavours lots of people love, I just had to incorporate them into a bake somehow. I had some Sugar and Crumbs’ Chocolate Orange Cocoa Powder and originally thought about a chocolate orange cupcake. Instead I made Chocolate Orange Brownies and they have been a huge success. So much so, I am going to make some more for Easter itself. These were tested out at work and on my family and they went down a treat.

CHOCOLATE ORANGE BROWNIES
Makes 12-16, depending on how big you like them.

You need a 23cm square, loose bottomed tin greased and lined with baking paper.

INGREDIENTS:

  • 200g orange chocolate (I used Tesco’s own version)
  • 125g unsalted butter
  • 4 medium eggs
  • 250g caster sugar
  • 100g plain flour
  • 50g cocoa powder (I used orange flavoured cocoa powder from Sugar and Crumbs)
  • 3 x 80g bags of Terry’s Chocolate Orange Mini Eggs

How to make these delectable brownies:

  • Pre-heat the oven to 160oC (fan).
  • Melt your chocolate and butter together. I melt mine in the microwave, doing it in 20 second blasts but if you prefer, you can do it the traditional way melting it over a pan of simmering water on the hob.
  • In a stand mixer or by hand, beat the eggs and the caster sugar together until it becomes light and fluffy.
  • Fold in the melted chocolate and butter mixture.
  • Then fold in the flour and the cocoa powder.
  • Finally, add two of the packets of mini eggs to the mixture.
  • Spoon the mixture into your tin and level out carefully.
  • To finish, stud the remaining packet of mini eggs into the top of the brownie mixture at random intervals.
  • Bake in the oven for 25 minutes if you want a fudgy texture and for a cakey texture, keep the brownies in for 5 minutes longer.
  • Allow to cool in the tin for about half an hour.
  • Cut the brownies into either 12 or 16 squares depending on how big you like them, while still inside the tin.
  • Remove from the tin when completely cool.

Happy Baking!

Love Sam xx

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