Desserts Mini Egg Bake
Serves : 24
Preparation Time: 10 minutes
Cooking Time: 20 minutes plus cooling
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
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Method
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Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line a 23cm x 30cm x 3.5cm tin with parchment paper.
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Put the chopped beetroot into a blender and blitz until a smooth puree then set aside.
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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.
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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.
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Whisk the melted chocolate and beetroot puree into the eggs then stir in the flour and mix gently until combined.
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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.
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Remove and allow to cool totally before turning out onto a serving plate.
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Tip the cream cheese into a bowl, add the icing sugar and vanilla extract and beat gently until smooth and creamy.
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Spread over the top of the brownie then decorate with mini eggs before cutting into rectangles.
