Ingredients
Method
Preparation
- Preheat your oven to 190C (170C fan) and prepare an 8x8 inch baking tin by greasing and lining it.
- In a large mixing bowl, whisk together the melted butter and caster sugar until fully combined.
- Introduce the eggs individually, ensuring a good mix after each addition.
- Incorporate the cooled melted dark chocolate along with the chocolate spread until the mixture is uniform.
- In a separate bowl, sift the plain flour, cocoa powder, and salt.
- Carefully fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
- Gently introduce 150g of Mini Eggs, then pour the batter into the prepared tin, ensuring an even layer.
- Scatter the remaining Mini Eggs on top.
Baking
- Bake for around 25 minutes, keeping an eye to avoid over-baking.
- Tent with foil in the last 5 minutes if necessary to prevent edges from burning.
- Allow to cool before slicing into squares for serving.
Nutrition
Notes
Store in an airtight container at room temperature for up to 4 days. Refrigerate for longer freshness, up to a week. Freeze for up to 3 months, ensuring they are wrapped properly.