Terry's Chocolate Orange Mini Egg Brownies

Add an orangey twist with these easter brownies full of Terrys chocolate orange mini eggs!

This is my first easter bake of the year and I have to say, it's a pretty good one. I've been looking for any excuse to use Terry's chocolate orange mini eggs in a recipe and finally I've done just that. It's no secret that I love chocolate orange, especially the one from Terry's and the best thing about these mini eggs is that they taste like Cadbury's mini eggs (which are my favourite) but with an orange twist and I'm obsessed. Plus the terry's chocolate orange mini eggs bar, now that is incredibly delicious. So you will find both featured in this brownie recipe as they both deserved some spotlight. If you're looking for a fudgey brownie full of orange chocolate then this is the recipe for you!

If you love brownies and chocolate orange....

Check out my other recipes for more inspiration!

• Vegan Terry's Chocolate Orange Brownies
• Vegan Chocolate Orange Cupcakes
• Chocolate Orange Marble Loaf Cake

Recipe

Prep: 15 minutes

Cook: 30 minutes

Serves: 16

Notes:

• Make sure to mix the eggs and sugar together well to allow the volume to double. This helps the brownies to rise as a natural leavening agent when foamed with the sugar. 
• When folding the ingredients together, you want to do this very gently so as to not deflate the eggs you've just whipped otherwise the brownies will be flat. 
• I've used a combination of milk and white chocolate terry's chocolate orange mini eggs for more flavour but either will work!
• The brownies can be frozen for up to one month.
• The brownies can be reheated in the microwave for up to 30 seconds.

Ingredients

• 240g dark chocolate
• 180g butter
• 3 large eggs
• 250g caster sugar
• 75g plain flour
• 30g cocoa powder
• zest of 1 orange
• 240g Terrys chocolate orange mini eggs 
• x1 Terrys chocolate mini eggs chocolate bar, chopped

Method

1. Preheat the oven to 160℃ and grease and line an 8x8 inch cake tin with baking paper.
2. Melt together the dark chocolate and butter in the microwave, stirring every 30 seconds. Then leave to cool slightly. Then stir in the orange zest. 
3. In a large bowl, combine the eggs and sugar then use an electric whisk or standing mixer to whip the them together on high. They should double in volume and be pale in colour.
4. Sift together the flour and cocoa powder in a separate bowl. 
5. Add the melted butter/chocolate mixture into the egg mixture carefully and fold in till combined.
6. Then fold in the flour and cocoa powder, being careful not to deflate.
7. Finally mix in the mini eggs and chocolate bar, saving some to place on top. 
8. Spoon the brownie batter into the prepared cake tin, then place the leftover chocolates on top.
9. Bake for 30 minutes in the preheated oven. The brownies might have a slight wobble in the middle but will set as it cools.
10. Leave the brownies to cool in the tin then remove and slice. 
11. Best stored in an airtight container at room temperature for up to 5 days. These brownies taste even better if stored in the fridge after baking to firm up for a few hours! Enjoy!

Christina

xx