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.