Feel like you are drowning in left over Easter eggs? Want a yummy and simple way to get them out of the house? These delish ‘Leftover Easter Egg Brownies’ by Samantha James are your answer. Easy to bake, smells amazing and puts an end to the little bits of coloured foil all through your home. The ultimate in recycling… What’s not to love!?
200g unsalted butter
chopped 200g dark chocolate
1 cup sugar
3 eggs lightly beaten
1 teaspoon vanilla extract
3/4 cup plain flour
2 tablespoons good rich cocoa powder
20-25 left over mini Easter eggs (larger eggs can be chopped down to use).
Preheat oven to 180C.
Line a brownie tin with non-stick baking paper.
Heat butter, dark chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth.
Transfer to a heat proof bowl.
Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture.
Sift flour and cocoa over chocolate mixture.
Stir to combine.
Pour brownie mixture into pan.
Press chocolate eggs into the mixture.
Bake for 15- 20 minutes or until just set.
Set aside to cool. Once cooled, lift out and dust with icing sugar.
Cut into pieces. Serve. Enjoy!
Check out our other Easter recipes here
What do you do with your leftover Easter eggs? Comment below.
About the author, Samantha James: I am the mumma of two kidlets, a 5-year-old son and 4-year-old daughter – yes we have a 12 month gap! Like many mums, I dabble in recipes that I hope my kids will eat… You’ll find me walking to school drop off most days – don’t judge me as I’m mostly in my exercise gear. I make a mean cup of tea, believe in sharing happiness and I love a good chat.