easter mini egg and malteaster bunny brownies.


An indulgent Easter brownie recipe, with melt-in-the-mouth Malteaster bunnies, crunchy Mini Eggs and sweet hits of white chocolate. This is my go-to (accidentally gluten free) brownie recipe, with an April twist. The secret is adding the bunnies to the top of the brownies right at the end, so they slightly melt whilst still keeping that signature crunch. Hoppy Easter!




♥ 250g good quality dark chocolate 
♥ 200g unsalted butter, cubed
♥ 200g caster sugar
♥ 160g ground almonds
♥ 3 free range eggs
♥ Small 80g bag of mini eggs
♥ 5 mini Malteaster bunnies
♥ 30g rough chunks of white chocolate

Equipment; a saucepan and square silicone tray or tin

Preheat the oven to 180 degrees.

Step one. Melt the chocolate on a low heat in a medium saucepan. As it begins to melt, add in the butter and stir until both have totally melted. Remove from the heat.

Step two. Stir through the sugar, add the ground almonds and lastly the eggs.

Step three. Pour the mix into your tin or silicone and scatter through mini eggs as evenly as you can. 

Step four. Bake for 35-40 minutes. 10 minutes before the end, add the bunnies on top.

The brownies will form a crust but may seemed undercooked inside, which is fine. If the brownies start to burn on top, just cover in a little foil and continue to bake.

When done, allow to completely cool before slicing up. I often even leave them in the fridge so they make for really easy to cut squares. The mix should yield 14-16 squares, though to keep the bunnies intact you might have quite big brownies!




Have you been doing any Easter baking? What recipes would you make with Mini Eggs and Malteaster bunnies?

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