I’m so excited to share this delicious brownie recipe with you today! Easter is just around the corner and we’re all loving the colourful and spring like season! We’ve also been blessed with some beautiful sunshine this week which is also promised for the long weekend, totally unheard of usually whenever there’s a bank holiday ahead!
So we’re now midway through the Easter school holidays and I had so many plans to bake! Which totally didn’t happen as is so many times the case! It’s been a crazy week of catching up with friends, days out and generally keeping the house tidy during the chaos of having the kids at home all week! And don’t even get me started on the washing pile haha!
Missing my baking time, I was on a mission this week to create the most moist and gooey brownies. And those brownies had to have that distinctive crisp top! Whilst I try to be pretty healthy all week, it’s always good to have a treat, everything in moderation and all.
Well this brownie recipe doesn’t disappoint! With Cadbury Mini Eggs inside providing a crunch in the gooey centre, salty peanut butter and sweet white chocolate drizzled liberally over the top they are an indulgent and satisfying mid morning (or anytime!) treat.
I adore how quickly I can rustle up a batch of brownies, especially when there’s friends visiting. You can keep them as basic or decorated as you like. Swirl them with peanut butter, nuts or even nutella on the top instead of white chocolate if you’d prefer.
And as always, they are super easy to prepare. So pop the kettle on, grab a magazine and enjoy a relaxing brew with this tasty treat on the side. Happy Easter!
Chocolate Peanut Butter Easter Brownies
Gooey Easter brownies
- 200g crunchy peanut butter
- 150g dark chocolate, broken into small pieces
- 275g dark soft brown sugar
- 25g butter
- 3 eggs
- 100g self raising flour
- 100g Cadbury Mini Eggs
- 100g white chocolate, broken into small pieces
Preheat the oven to 160 degrees C fan assisted
Grease and line a 20 x 20cm square baking tray
Place the peanut butter, dark chocolate, sugar and butter into a saucepan and gently heat until melted and combined
Allow to slightly cool then add the eggs and mix
Add the self raising flour and thoroughly combine
Pour the mixture into the prepared tray and evenly place the Mini Eggs into the mix
Bake for approximately 35 minutes (longer if you prefer a more cakey texture)
Once baked, removed from the oven and allow to cool, after 10 minutes releasing from pan and placing on a wire cooling rack
Melt the white chocolate either in the microwave in 10 second bursts or in a glass bowl over a pan of boiling water
Once melted, drizzle liberally over the top of the brownie
Slice and enjoy!
Brownie recipe inspired by Candice Brown’s book Comfort
Interested in more Easter recipes? How about this vanilla sponge sprinkle traybake