Easter egg brownies | rooi rose
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Easter egg brownies

05/04/2019

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This recipe is enough for 12 eggs, or 6 brownies when baked in a muffin pan.

Easter egg brownies. Recipe by Vickie de Beer. Photo: Lee Schwagele for CRPhotographic. 

 

Easter egg brownies

Serves: 6 Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 12 extra large egg shells, we have coloured it blue, but you can keep it white
  • 200 g dark chocolate, chopped
  • 125 g butter
  • 3 eggs
  • 220 g sugar
  • Pinch of salt
  • 180 g cake flour
  • 45 ml cacao

Instructions

  1. Heat the oven to 180°C. Place the eggs shells in a muffin pan.
  2. Make a hole on the top and make it bigger with a sosatie stick
  3. Melt the chocolate and butter in a mixing bowl that fits on a pot with boiling water. Remove from the heat and keep aside.
  4. Whisk the eggs and sugar in a mixing bowl until light and fluffy. Fold the chocolate mixture into the egg mixture.
  5. Sift the salt, cake flour and cacao powder in the chocolate and egg mixture.
  6. Fold it in until it is mixed.
  7. Scoop the mixture into a piping bag and pour the mixture halfway into the egg shells
  8. Bake for 15-20 minutes until ready.
  9. Place the eggs in a box and serve with extra melted chocolate

 

You can find the recipe in Afrikaans here

 



Catherine Schenck

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