Thanks to thebrowneyedbaker, as this is my no fail go to brownie recipe always. This was combined with Easter Eggs to make it a seasonal treat and it is a definite winner.
Mix it up and put what you like on top. You will not be disappointed.
1 1/4 cups (177g) plain flour
1 tsp salt
1 tbsp espresso powder
2 tbsps natural cocoa powder
11oz 70% dark chocolate
227g unsalted butter chopped
1 1/2 cups granulated sugar
1/2 cup light brown sugar
5 eggs room temperature
2 tsps vanilla extract
6 cadbury’s creme eggs
1 bag lindor 70% chocolate balls
Preheat the oven to 180°C
Prepare a brownie tin by lining bottom and sides with wax paper.
Place a large bowl on top of a small pan with water in the bottom over medium heat. Ensure that the bottom of the bowl does not touch the water at all, and when simmering the water must not touch the bowl either.
Place the butter, chocolate and espresso powder into the bowl and gently melt together stirring occasionally. Once melted remove from the heat.
Sieve the flour, cocoa and salt together in a separate bowl .
Add 3 of the eggs into the chocolate/butter melted mix and whisk to combine, now add the other 2 eggs and whisk to combine. Add the vanilla extract.
Sprinkle the flour/cocoa mix on top and fold in using a rubber spatula. Do not whisk, fold in until just combined and you can still see a little of the flour mix. If you over mix it will be cakey not fudgy.
Pour into the prepared tray and bake for 25 minutes turning half way through.
Remove from the oven and add the creme eggs and Lindor balls on top, press them in lightly.
Return to the oven for last 5 minutes.
Remove and leave in the tin to cool.