Easter is one of my favourite times of year. You get to catch up with friends and family, eat delicious food and watch the kid’s faces as they hunt for eggs. And, like Christmas, you get to go completely over the top with your baking. Or is that just me?
As I write this I am preparing to host an Easter Sunday brunch for family. My mum offered to host but all I could think was – some of the desserts aren’t moveable! So we’ll be having everyone here! Amongst my trifles and tarts and bundt cakes I realised I hadn’t hit the chocolate target so I obviously I had to rectify that. I found this recipe on the wonderful blog pastryaffair.com – here’s the original: http://www.pastryaffair.com/blog/brownie-cookies.html
Eagle-eyed readers will see that I reduced the sugar and took out the salt, and swapped the choc chips for candy coated mini chocolate eggs. In non-Easter times I reckon walnuts would be great, too.
55 grams butter
85 grams dark chocolate, chopped
55 grams milk chocolate, chopped
2 large eggs
¼ cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup plain flour
1/2 teaspoon baking powder
Enough candy-coated mini chocolate eggs to decorate the biscuits [I used two per biscuit]
Preheat oven to 180C and grease and line a large baking tray with non-stick baking paper.
In a large saucepan, melt the butter and chopped chocolate over low heat until smooth. Remove from heat and allow to cool for a few minutes. With a metal spoon stir in the eggs, sugars, and vanilla extract. Stir in flour and baking powder.
Using a heaped teaspoon place batter onto the sheet and decorate with two candy-coated eggs. Allow room for them to spread.
Bake for between 7-11 minutes, until just set [you want them to be moist].
Leave on tray for a few minutes before transferring to wire rack.