Recipe: Mini Egg Brownies

I'm back again with another recipe. Now I baked this over Easter and whilst it may be long gone, I'm sure some of you have some emergency Mini Eggs lying around somewhere. These brownies are absolutely delicious, they're fudgy, rich and the mini eggs give it a delicious extra kick of chocolate. Perfect for anyone looking for a indulgent fix or just craving some mini eggs.

Ingredients 
- 275g Caster Sugar
- 90g Plain Flour
- 35g Cocoa Powder
- 200g Unsalted Butter
- 200g Dark Chocolate
- 3 Eggs
- 100g Dark Chocolate Chips
- 200g Chilled Mini Eggs

Method 
1- Pre heat your oven to 180C. Line a 9 inch brownie tin with greaseproof paper.
2- In a bain marie melt your dark chocolate and unsalted butter. You can melt the two together in the microwave but it does tend to catch and burn more than when it's done over a bain marie. Once everything has melted together, place to one side and leave to cool.
3- Into a bowl place your sugar and eggs. Using a hand mixer or a stand mixer, whisk until the mixture has doubled in size, has become pale in colour and has a mousse like texture.
4- Hopefully by the time it's taken to mix your egg and sugar mixture together, your chocolate/butter mixture will have cooled and you can gently fold the two together. Now you have to fold them together otherwise you'll knock out all the air that you've just beat into the egg/sugar mix.
5- Then it's time to fold in your plain flour, chocolate chips, cocoa powder and the majority of your mini eggs, keeping some to the side to press into the top before baking. Folding it all in together means that your mini eggs and chocolate chips are less likely to sink to the bottom and you don't run the risk of overmixing the mixture.
6- Pour into your prepared tin, using a spatula to spread it out evenly in the tin. Press your remaining mini eggs into the top of the mixture and bake for 30-35 minutes or until a skewer comes out clean. I'd advise chilling your mini eggs before you add them to your mixture/press into the top as it stops the colour from fading as they bake and makes them less prone to cracking as they cook.
7- Once they're cooked, leave to cool and set in the tin before cutting and enjoying. These last for a good three days if kept in an air tight container and are some of the most delicious brownies I've ever tasted (if I say so myself).