These 3 Ingredient Brownies made with Easter Eggs are possibly the best brownies I have tasted and made with just your leftover Easter eggs, regular eggs and flour! Blitz in a food processor and bake…. thats it! A great way to get rid of any excess chocolate your kids get this Easter.
Just takes 10 minutes to prepare these fudgy chocolate Easter Brownies packed with leftover Easter Eggs. A recipe that will be popular at Easter or just to use up that leftover chocolate after Easter.
STEP 1
Preheat oven to 160°C. Grease and line a 21cm square cake pan with baking paper. Place chocolate eggs into your Thermomix or food processor and blitz until chopped.
STEP 2
With the motor running, add the eggs one at a time, whizzing until smooth. Add the flour and blitz until smooth and combined.
STEP 3
Pour evenly into baking tray, smooth over the top and decorate with remaining eggs.
STEP 4
Bake for 25 minutes at 160C or until edges are nice and firm. Cool brownie in tin for 20 minutes then remove and serve.
3 Ingredient Brownies made with Leftover Easter Eggs
You can literally use any leftover Easter eggs. I used a mix of plain milk, Crunchie eggs, Caramilk and Cadbury Creme Eggs. I added extra eggs as a decoration on top but they sunk as it cooked, even though they weren’t on the top, they gave extra chunks of chocolate to the brownie, definitely worth doing!
STORING CHOCOLATE BROWNIES
- Refrigerate – Store for up to three days in an airtight container.
- Freeze: Freeze on a baking tray until solid and then transfer to a freezable airtight container. Freeze for up to 3 months.
SOME MORE EASTER RECIPES TO TRY….
CHOCOLATE CAKE WITH RASPBERRIES
A very chocolatey, Chocolate Cake with Raspberries and coconut, almost like a brownie, but not as dense. Made with both melted chocolate, cacao powder and raspberries, perfect for birthday parties or a treat in your kid’s school lunchboxes!
It’s Easter! Forget the chocolate bunnies, make these Easter Bunny Pancakes instead! So much fun and super easy, if I can do it so can you!
3 Ingredient Easter Egg Brownies
Description
3 Ingredient Easter Egg Brownies are possiobly the best brownies I have ever tasted and made with just your leftover Easter eggs, regular eggs and flour! Blitz in a food processor and bake…. thats it! A great way to get rid of any excess chocolate your kids get this Easter.
Ingredients
- 600g Easter eggs
- 4 eggs
- 1 cup self-raising flour
Instructions
THERMOMIX METHOD
Pre-heat oven to 160°C.
Place 520g easter eggs into TM bowl and blend 10 sec / speed 5. Keep the blade spinning and add the eggs one at a time through lid. Add flour and blitz a further 20 seconds / speed 5.
Pour mixture into a lined 20cm square cake tin and smooth top. Decorate with your remaining eggs (these may sink into brownie to create chunky, delicious surprises) and bake 25 minutes, or until edges are set. The middle should have a gentle wobble.
Cool brownie for 20 minutes in tin then slice into squares.
NON THERMOMIX METHOD
Pre-heat oven to 160°C.
Place 520g easter eggs into a food processor and blitz until chopped. Keep the blade spinning and add the eggs one at a time through lid. Add flour and blitz a further 30 seconds until well combined.
Pour mixture into a lined 20cm square cake tin and smooth top. Decorate with your remaining eggs (these may sink into brownie to create chunky, delicious surprises) and bake 25 minutes, or until edges are set. The middle should have a gentle wobble.
Cool brownie for 20 minutes in tin then slice into squares.
WHERE TO BUY TRUE FREE RANGE EGGS?
If you don’t have access to chickens in your backyard or a neighbours, it can be really hard knowing which eggs are coming from chickens that are well looked after. There is some great information on the Local Harvest website and they have a map where you can put in your town and find the nearest small-scale poultry farm and where you can buy their eggs.
www.localharvest.org.au
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