Malteser & White Chocolate Egg Easter Brownies (1 Dough - 2 Brownie Variations)

In this recipe, I am making two brownie variations out of one dough. The dough is prepared within less than 10 minutes, then split evenly and Maltesers are added to one part and white chocolate Easter eggs to the other. If you prefer to only prepare one variation, simply skip this part. I used two small oven tins (15x25 cm). If you make double the amount of dough (or choose to go for one of the two variations, you can use a 25x25 cm tray).

Ingredients
Makes 12 brownie squares
Preparation: 15 min
Baking time: 35 min

• 250 g dark chocolate (keep 50 g for garnish)

• 100 g milk chocolate

• 180 g flour

• 280 g sugar

• 4 eggs

• 160 g butter

• 1 tsp baking powder

• ¼ tsp salt

• 60 g Maltesers (keep 20 g for garnish)

• 60 g White Chocolate Easter Eggs (keep 20 g for garnish)

Method

1. Preheat the oven to 180 °C.

2. Place 200 g of the dark chocolate, 100 g of the milk chocolate and 160 g butter into a small saucepan and melt on low heat whilst stirring frequently to make sure that the chocolate doesn’t burn. You can alternatively use a microwave., in which case you place the chocolate and butter into a bowl, stirring a couple of times throughout, so all melts into an even mixture. Set aside.

3. Place 4 eggs and 280 g sugar into a large mixing bowl and beat with a hand mixer for 2 minutes until the mixture is creamy.

4. Pour the warm chocolate sauce in, and use the lowest setting of the hand mixer to combine it evenly.

5. Dust 180 g flour, 1 tsp baking powder, and 1/4 tsp salt into the bowl. Mix all into an even dough using the lowest setting on the hand mixer again.

6. Divide the dough evenly into two separate bowls. Add 40 g Maltesers into one bowl and 40 g white Easter chocolate eggs into the other. Use a spatula to combine.

7. Grease two 15x25 cm brownie tins (or one 25 x 25 cm tin if you’re only making one variation) with butter then fill in the brownie dough.

8. Bake the brownies for about 35 minutes. Do the toothpick test after 30 minutes. Depending on the size of your tin the baking time can vary. Set aside to cool down.

9. Melt the remaining 50 g dark chocolate in a small saucepan (or microwave) and drizzle over the brownies. Decorate the brownies with the remaining Maltesers and Easter eggs.

10. Cut the brownies into squares and enjoy! You can optionally also serve the brownies warm with a scoop of vanilla ice cream.