Sunday, 19 March 2017

Mini Egg Easter Brookies!

Mini Egg Easter Brookies The Betty Stamp Baking Recipe

Holy mackerel.

I don't even know what to say about these madams.

Other than if they were the only food item left on the planet I would marry them.

I'm a little premature with my Easter baking this year but I'm off sailing the seven seas again over Easter, so need to pile on the chocolatey pounds in advance! :)


Mini Egg Easter Brookies The Betty Stamp Baking Recipe


Hubba hubba.

I mean, why bake just cookies when you can bake Brookies.

Be like Hovis and have the best of both.


Mini Egg Easter Brookies The Betty Stamp Baking Recipe


I don't even know where to look.

Look at that utter brownie gooey scrumminess!

I need to mention at this point that I've eaten these for breakfast, lunch & afternoon snack today.

Bouncing. Off. The. Walls.

In the best way possible.

So if you'd like to be as high on sugar as I am right now...

Here's what you'll need//

Cookie layer// (my beyond awesome choccie chip cookie recipe)
115g butter
60g granulated sugar
100g light brown sugar
1 egg
couple drops vanilla extract
220g plain flour
1 tsp baking powder
pinch salt
50g choc chips

Mini Egg Brownie layer//
130g unsalted butter
40g cocoa powder
250g caster sugar
1 large egg
couple drops vanilla extract
pinch salt
75g plain flour
90g Mini Eggs


Mini Egg Easter Brookies The Betty Stamp Baking Recipe


What to do//

Preheat oven to 190 degrees C (fan) and line a baking dish, mine was 30 x 20cm.

For the cookie dough, cream together the butter and sugars until well mixed. Add the vanilla, crack in the egg and combine.

Sift in the flour, baking powder & salt. Mix thoroughly and then stir in your choccie chips nibbling on a few as you go. Refrigerate mixture.


To make the brownie, in a large saucepan melt your butter on a low heat. Take off the heat and sift in your cocoa powder and stir until smooth. Add the sugar and stir.

In a small bowl whisk together your egg and vanilla extract before mixing into the saucepan mixture. Add the salt and sift in your flour gradually whilst stirring until well mixed.

Smush an even layer of cookie dough into your lined baking dish and pour over your brownie mixture. Crush your Mini Eggs with a knife and sprinkle over the top. (And pop a couple into your mouth for good measure).

Bake for 45 mins, cover with tin foil at this point and bake for a further 15 mins. (In my excitement I forgot this step and crisped the top too much but it still tasted BANGING!)

Leave to cool before devouring for breakfast lunch and dinner. And elevenses. And a midnight snack.


Mini Egg Easter Brookies The Betty Stamp Baking Recipe


Very very very very early Happy Easter!

It's never too early to eat Mini Eggs though is it? :)

Betty x


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2 comments

  1. OH HELLO!

    *adds to must make list*

    ReplyDelete
    Replies
    1. haha HI! Let me know how they turn out :) x

      Delete

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