They’re a little taste of The Stable Door Café in your own home!
Here’s how to make them:
Please note that the allergens in this recipe are flour, eggs and milk.
Pre-heat the oven to 160c.
Place the dark chocolate and butter in a heat proof bowl.
Place the bowl on top of a pan of boiling water and melt together (take care with this bit).
In a separate bowl, whisk the eggs and sugar until the mixture turns to a creamy texture.
Sift the flour and cocoa powder into the egg and sugar mixture and fold in using a spatula.
Slowly add the melted chocolate and butter, mixing with your spatula as you do so.
Line your baking tray with greaseproof paper and pour the mixture in.
Bake for 15 minutes, then lift out.
Cut the cream eggs in half, smash half the mini eggs up, leave some whole.
Push the cream eggs into the brownie with the white facing up, push some mini eggs in and scatter the smashed ones over the top.
Put back in the oven for 5 minutes.
Lift out and let cool.
Top with chicks if you have them.