Mini Easter Egg Bake Recipe

Ingredients

  • 250g cooked beetroot, roughly chopped
  • 250g dark chocolate, roughly chopped
  • 250g butter
  • 4 eggs
  • 250g light soft brown sugar
  • 180g self-raising flour
  • 100g milk chocolate, roughly chopped
  • 300g lightest cream cheese
  • 4 tbsp icing sugar
  • 2 tsp vanilla extract
  • 24 x chocolate mini eggs

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
278g per serving
13% %GDA
Fat
15.00g per serving
21% %GDA
Saturates
9.00g per serving
45% %GDA
Sugars
25.00g per serving
28% %GDA
Salt
0.40g per serving
7% %GDA

Method

  1. Preheat the oven to 180C, fan 160, gas mark 4. Grease and line a 23cm x 30cm x 3.5cm tin with parchment paper.

  2. Put the chopped beetroot into a blender and blitz until a smooth puree then set aside.

  3. Put the butter and chocolate into a bowl set over a pan of simmering water and heat until melted. Stir well then set aside to cool slightly.

  4. Crack the eggs into a large bowl, add the sugar then whisk with an electric whisk until really thick and light – they should double in volume at least.

  5. Whisk the melted chocolate and beetroot puree into the eggs then stir in the flour and mix gently until combined.

  6. Fold in the roughly chopped milk chocolate then pour into the lined tin and bake for 20 minutes until just set – the brownie should still have a slight wobble to it.

  7. Remove and allow to cool totally before turning out onto a serving plate.

  8. Tip the cream cheese into a bowl, add the icing sugar and vanilla extract and beat gently until smooth and creamy.

  9. Spread over the top of the brownie then decorate with mini eggs before cutting into rectangles.