My Quick No Fuss Eaton Mess is a dessert that can be thrown together in 20 minutes. Absolutely no kitchen skills are required, the messier it is the tastier it looks! I’ve been making this Quick No Fuss Eaton Mess for over 10 years. This …
Fudgy and chewy Triple Chocolate Mini Egg Easter Brownies that are easy to make and look incrdilby pretty. Triple Chocolate Mini Egg Easter Brownies are the perfect treat for Mothers day or some Easter fun with the family. Who doesn’t love Mini Eggs? They are the staple Easter chocolate. I promise you will enjoy making these and everyone will love them.
I’ve kept you waiting a little while for these Triple Chocolate Mini Egg Easter Brownies. I wanted to make sure I got them spot on before sharing. I’m confident you will love these and they will become your go-to brownie recipe.
These are the easiest brownies I have ever made, you simply stir all the ingredients together in one pan before baking in the oven. They have the right amount of chocolaty richness without being sickly and most importantly, they are seriously fudgy!
The Perfect Brownie
I can’t tell you how many fails I have had in search of the perfect brownie. Too soft, too hard, too much rise, not enough rise…..the list goes on. My main fail was over beating the eggs into the recipe and over baking them, which pretty much turned them into a cake. I failed so hard at this, that Gary now calls all of my brownies ‘cakes’ as a long standing joke.
I have defiantly worked out all the kinks with my Triple Chocolate Mini Egg Easter Brownies though. I had to train my brain that baking cakes and brownies are completely different. Stirring the ingredients in, rather than beating, stops the batter from becoming aerated and rising like a cake.
Having the confidence to pull a brownie out of the oven when it’s just set was hard to get my head around. Years of cake baking taught me it’s wrong to pull a cake out of the oven when there are still crumbs and a bit of batter goo left of the testing stick. This however, is just right for a brownie.
Triple Chocolate Brownies
I’m so happy with this brownie recipe that I don’t just use it for my Triple Chocolate Mini Egg Easter Brownies, I use it as my standard brownie recipe and switch things up.
My brownies are normally triple chocolate based. Brownies are meant to pack a chocolate punch so why not use every variety?! The batter in this recipe has melted 70% dark chocolate for a rich chocolate taste that’s not over powering. So it can take more chocolate without being too much. For a standard everyday brownie I would use the below recipe and chuck in 100g of both milk and white chocolate chips and dust the top with icing sugar.
If you like a nutty brownie then I would add 100g milk chocolate chips and 100g of roughly chopped hazelnuts and drizzle with 50g of melted white chocolate to decorate.
What A Week
I’ve had the strangest week. Mrs Hinch (yes THE Mrs Hinch) made my Cheesecake Filled Easter Egg recipe and shared them on her Instagram Story. My little blog exploded and struggled to cope with the traffic. Instagram is now going wild with people tagging me in their Cheesecake Filled Easter Egg creations.
This blog is my hobby, I share recipes because I’m passionate about good food and I love to see the joy it brings people. Sharing your creations with me is the cherry on top and it makes it all worth while. So I am dedicating this Triple Chocolate Mini Egg Easter Brownies to the new followers of The Delectable Garden and everyone who has ever made one of my recipes and shared their photos with me. Enjoy!
Triple Chocolate Mini Egg Easter Brownies
Triple Chocolate Mini Egg Easter Brownies
- 200 g 70% dark chocolate roughly chopped
- 175 g unsalted butter cubbed at room temperature
- 1 tsp vanilla extract
- 1 tsp instant coffee granules optional but adds a richness
- 325 g light brown sugar (fine grane) can substitute with caster sugar (do not use granulated or demerara)
- 3 large free range eggs at room temperature
- 1 large free range yolk at room temperature
- 130 g plain flour sifted
- 15 g cocoa powder sifted
- 200 g white chocolate
- 2-3 drops red food colouring
- 2-3 drops blue food colouring
- 1 x 80g bag mini eggs
- Pre heat the oven to 175 C | 160 Fan | Gas 5 and line a 20cm square tin with baking paper.
- Pop the dark chocolate, butter, vanilla extract and coffee granules into a large pan and place over a low heat on the hob (lowest possible setting). Stir constantly until the chocolate has nearly melted, then remove from the heat and continue to stir until completely melted. Make sure you scrape the bottom of the pan and sides when stirring to stop the chocolate from burning. Do not rush this stage.
- Stir in the sugar until well combined.
- Stir in the eggs and additional yolk one at a time until combined. Do not beat in the eggs, we don't want to aerate the mixture.
- Fold in the flour and cocoa powder until just combined.
- Scrape the brownie batter out of the pan into the prepared square tin and use a spatula to level out the mixture. Place in the centre of the oven and bake for 25-30 minutes. Test the brownie by poking a tooth pick in the centre of the brownie. Unlike a cake the tooth pick should have some brownie crumbs stuck to it. If the tooth pick comes out with runny brownie batter on it pop it back in the over for a little longer. It's always better to slightly under bake a brownie than over bake.
- When the brownie is ready remove it from the oven. Allow the brownie to cool in the tin for 5-10 minutes. Then carefully remove it from the tin and place on a cooling rack to cool to room temperature.
- When the brownie has cooled to room temperature break the white chocolate into pieces. Pop 100g in a heatproof bowl and 50g in two other heatproof bowls. Heat the 100g chocolate over a bain-marie (see link below) and stir constantly until completly melted. Remove from the heat and repeat with the two 50g bowls of chocolate. When all the chocolate has been melted stir in 2-3 drops of red food colouring to one of the 50g bowls. Then stir 2-3 drops of blue food colouring to the other 50g bowl. Don't add too much food colouring, we want nice light pastel shades. You should now have one bowl with 100g melted white chocolate, one bowl with 50g melted pink chocolate and another bowl with 50g melted blue chocolate.
- Spoon all of the melted white chocolate into the centre of the brownie. Use the back of a spoon to spread the chocolate over the brownie. I like to leave a little bit of brownie uncovered around the edges but you can cover it all if you like. No need to be neat with this, the messier it is the better it looks.
- Use a teaspoon to drizzle the pink chocolate over the brownie, then repeat with blue chocolate. I zigzag across the bownie and back again.
- Use a rolling pin to roughly smash up the mini eggs and scatter over the brownie. Leave to chocolate to set for an hour or two before cutting into 16 equal pieces. If you can't wait, you can tuck straight in.
- Keeps for 5 days in an airtight container. Like they will last that long!
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To make my Triple Chocolate Mini Egg Easter Brownies you will need to use a Bain-Marie click Here to see my how to guide.
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I’m finally sharing my secret dry rub mix for you to make The Best Slow Cooked Pulled Chicken Recipe at home. This blend of herbs and spices tenderises the chicken and infuses it with an authentic BBQ flavour. The Best Slow Cooked Pulled Chicken Recipe …
Easy Homemade Maple Pecan Granola is the perfect way to start a chilly autumnal morning. Enjoy with yogurt and fruit as part of a well balanced breakfast. Granola I’ve been making homemade granola for about a year now. I started making it to control what …
These Sticky Maple and Pecan Glazed Cinnamon Rolls are pure filth. Sticky, sweet, warm and fluffy, they hit the spot. I’ve made (and eaten) my fair share of cinnamon rolls and I’ve finally reached cinnamon roll perfection with these.
Sticky Maple and Pecan Glazed Cinnamon Rolls are perfect for a weekend breakfast treat, brunch with friends, or when you fancy something a bit naughty.
I’ve made these a few times and people always ask for the recipe. Now I’ve perfected it, it’s time to share the recipe with you and update you with a long awaited post. It’s been a while as I have been setting up The Delectable Garden At Home.
The Delectable Garden At Home food kits have done far better than I ever imagiened. I now have a bit of free time before the next one so I thought it would be a good time to share this recipe and show off my new mugs. I picked up my handmade mugs just after lockdown ended. After a busy couple of months I can’t think of a better way to treat myself …. a cup of coffee (in my beautiful new mugs) and a fresh batch of Sticky Maple and Pecan Glazed Cinnamon Rolls- me time heaven.
I started looking at having mugs made after the kitchen was finished. I looked everywhere but couldn’t find the style, or colour, to match the new kitchen.
Browsing through Instagram one evening I spotted some mugs on @mr_ps_pots feed that would be perfect. I sent him a bit of a random message and luckily he was a great guy who was up for making a dinner set with me.
Gary and I headed over to see him at his studio to plan the set. He was really helpful and together we managed to design a set that we were really excited about.
I can’t tell you how fascinating it is designing something and watching it being made. I have seen my mugs go from a lump of clay to a finished product and I couldn’t be happier with them. It’s made me look locally for more products and I think it’s especially important in this current climate to support small local businesses.
So I’m sat in the kitchen with a cup of coffee, and a belly full of Sticky Maple and Pecan Glazed Cinnamon Rolls, writing this post to share the joy with you.
Sticky Maple and Pecan Glazed Cinnamon Rolls
Sticky Maple and Pecan Glazed Cinnamon Rolls
- 175 ml semi skimmed milk
- 7 g sachet fast action yeast
- 50 g granulated sugar
- 1 large free range egg
- 55 g unsalted butter melted
- 435 g strong white bread flour
- 1/2 tsp salt
Cinnamon Sugar Filling
- 60 g dark brown sugar
- 1.5 tbsp ground cinnamon
- 20 g unsalted butter room temperature
Maple and Pecan Glaze
- 100 ml pure maple syrup
- 100 g unsalted butter room temperature, cubed
- 30 g dark brown sugar
- 75 g pecans roughly chopped
- Heat the milk in a pan over a low heat until it reaches 42oC. Pour the heated milk in to the stand mixer bowl and stir in the sugar and yeast. Whisk in the melted butter and egg until well combined.
- Add the flour and salt to the stand mixer bowl. Use the dough hook attachment to combine the ingredients and knead the dough on a low setting for 8 minutes. The dough should not stick to the bowl when kneading. If it’s too sticky add a tsp of flour at a time until it stops sticking.
- Cover the bowl with cling film and pop in a warm place until the dough has doubled in size. This could be 1-2 hours depending on the temperature.
- When the dough has nearly double in size it’s time to start the glaze. Put the butter, sugar and maple syrup in a pan over a low heat. Stir until the sugar has dissolved and the butter has melted. Pour in to a 24 cm by 40 cm baking tray, sprinkle with the pecans and set to one side.
- Make the cinnamon sugar by mixing dark brown sugar with ground cinnamon and set to one side.
- Preheat the oven to 190C/fan 175C/gas 5.
- When the dough has doubled in size tip it on to a lighly floured surface and use your fist to knock the dough back. Use a rolling pin to roll the dough in to a 24cm by 40 cm rectangle. Remember to flour and flip the dough occasionally to stop it from sticking.
- When the dough is the right shape and size rub with the 20g of butter.
- Sprinkle the cinnamon sugar evenly over the buttered dough.
- Tightly roll up the dough, starting from the longest side, until you reach the end. If the dough is thicker in some parts you can cup your hand over the dough and rub along the roll to even out.
- Trim off 2cm from each side and cut in to 9 4cm rolls. Evenly place the cinnamon rolls (swirl side up) on top of the maple glaze, ensuring there is 2 cm gap around each roll. Bake for 20 minutes – 25 minutes, or until lightly golden.
- When the cinnamon rolls are slightly golden remove from the oven. Serve glaze side up. Allow the rolls to cool slightly before eating as the glaze will be incredibly hot!
If you are looking for other sweet breakfast ideas try my Peanut and Banana Muffins. These sweet treats are packed with goodness to leave you feeling satisfied and guilt free.
Have you made my Sticky Maple and Pecan Glazed Cinnamon Rolls? You can now rate or comment below.
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Mediterranean Spinach and Feta Tarts need to be at the top of your baking list this summer. Enjoy on a picnic or in the garden with new potatoes and salad.
Going Free Range in Lockdown
The garden has been our saviour during lockdown. We have enjoyed picnics, BBQ’s and even the odd outside movie night. The thing we have enjoyed most about spending quality time in the garden is watching the wildlife and seeing how the wild bird use our garden.
We have also benefited from the garden in ways we weren’t expecting. At 7 years old, our hen Roxy, had stopped laying eggs and was enjoying retirement. With us spending so much time in the garden we were able to give her free rein of the garden. We can watch out for cats and foxes that visit frequently to make sure she is safe.
Then one day out of the blue she started laying again. A few days after we stumbled across her hidden nest bursting with eggs. Large free range eggs with deliciously golden yolks.
Mediterranean Spinach and Feta Tarts
These tarts started life as a Greek spinach and feta pie made with filo pastry. I first made them as part of a garden picnic for Gary’s lockdown birthday in April. After a few tweaks and experimenting with flavours I mixed in sun dried tomatoes, pine nuts, lemon and thyme to add a Mediterranean vibe.
Like most people our 2020 summer holiday has been moved to next year. We now have another 365 days to look forward to our Tuscan escape. This, along with the glorious weather we have been having, has made me crave Mediterranean food. One weekend I cooked all of our favourite holiday meals and enjoyed with accompanying cocktails and wine.
I have plans for an Italian weekend with handmade pasta and Tomato Bruschetta to replicate the cooking lesson we had with Nona Ciana last year in Tuscany. I just need to get my hands on some 00 flour.
So if your holiday has been cancelled or delayed, sit back with a glass of wine and let my Spinach and Feta Tarts transport you to a sunny Greek island, the Tuscan country side, or a golden sandy Spanish beach.
Mediterranean Spinach and Feta Tarts
- Large shallow Yorkshire pudding tray (10cm cups)
- 200 g baby leaf spinach
- 100 g feta cheese finely crumbled
- 2 large free range eggs lightly beaten
- 80 g sundired tomatoes (in oil) roughly chopped
- 20 g red pesto
- 40 g pine nuts
- 2-3 sprigs fresh thyme leaves removed and (or 1/2 tsp dried thyme)finely chopped
- zest of half a lemon
- Pinch of pepper
- 375 g ready rolled shortcrust pastry
- Pre heat the oven to 200oC / Fan 180oC / Gas 6 and take the pastry out of the fridge.
- Heat a large frying pan over a medium-low heat. Add the pine nuts and dry fry. Toss frequently for 1-2 minutes until golden then set to one side.
- Put the pan back on the heat and add half the spinach. Dry fry for a couple of minutes and toss frequently until the spinach has wilted. Tip the spinach into a colander place over/in the sink. Repeat with the remaining spinach and allow to cool.
- Unroll the pastry and use a 10 cm pastry cutter to cut out 6 circles. Gently press the pastry circles into the Yorkshire pudding cups and put the trays in the fridge.
- Once the spinach has cooled, squeeze out the excess water and roughly chop. You should go from a large bowl of spinach to a large handful. This step is important to avoid a soggy bottom!
- Pop the spinach, feta, sun dried tomatoes, pesto, eggs, thyme, zest, pepper and 30g of the pine nuts into a bowl. Mix well with a fork to break up the spinach and evenly distribute the feta.
- Remove the Yorkshire pudding tray from the fridge and evenly distribute the mixture between the 6 pastry lined cups. Place on a baking tray and bake for 16-18 minutes, until the golden and the pastry is cooked.
- Scatter with remaining pine nuts and serve with new potatoes and salad.
- Allow any remaining tarts to cool completely before storing in an airtight container in the fridge. These will keep for a couple of days in the fridge.
Looking for other Mediterranean inspired lunches? Try my Indulgent Ricotta and Pea Bruschetta.
Stay Safe and Enjoy,