Ingredients

Print recipe

Directions

  1. To begin, place the butter and the chocolate in heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30 second intervals until melted.
  2. Preheat the oven to 180˚c and grease and line a 20cm square tin.
  3. Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins, or until they look thick and creamy and have doubled in size.
  4. Pour the cooled chocolate mixture over the egg mixture, then gently fold together. Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula until everything is fully combined, trying not to over-mix.
  5. Pour the mixture into the prepared tin and carefully level the mixture with the spatula.
  6. Put in the middle of the oven and bake for 20 minutes.
  7. Once the brownie is out of the oven, pop it on a plate and scatter over some broken and whole mini eggs over the top.
  8. Drizzle with the chocolate and caramel sauce.
  9. Cut into squares and enjoy!

explore our

Similar Recipes

Sticky Toffee Pudding

Grease and line a 23cm/9” square tin. Pu...

Serves 6-8
At Home With Kerrygold

Lamb Shank Broth

Paul Flynn's lamb shank broth serves 6. Preheat the oven to 1...

Sides & Nibbles

Hassle back potatoes

Preheat the oven to 200 Degrees Celsius. Take each potato...

Main courses

BEEF EMPANADAS

Put the olive oil in a pan with the onions and garlic. Coo...

Serves 8
At Home With Kerrygold

SPICY CHICKEN WINGS with a buttery SRIRACHA SAUCE

 Preheat the oven to 230°C & heat a deep fryer (or air fryer) t...

Seasonal

Shortbread Easter Eggs

Preheat the oven to 160C Fan. Rub butter, sugar and flour tog...

Serves 18
Main courses

ROASTED VEGETABLE GALETTE

Preheat the oven to 180c...

see more