EASTER EGG BROWNIES RECIPE - BBC GOOD FOOD
Loaded with chocolate eggs and chicks, this is the ultimate Easter centrepiece - an 'eggstra' special treat for afternoon tea or dessert
Provided by Good Food team
Categories Dessert, Treat
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Put the butter and the chocolate in a medium-sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted. Alternatively, cover the bowl loosely with cling film and microwave at 30 sec intervals until melted. Leave the melted chocolate mixture to cool to room temperature.
- Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil – one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help you lift it out later.
- Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar for around 5-8 mins or until they look thick and creamy and have doubled in size.
- Pour the cooled chocolate mixture over the egg mixture, then gently fold together.
- Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula just until everything is fully combined, try not to over-mix.
- Pour the mixture into the prepared tin and carefully level the mixture with the spatula. Put in the middle of the oven and bake for 20 minutes.
- Meanwhile, cut the fondant filled eggs in half and set aside then place the mini eggs into a pestle and mortar. Crush a few of the mini eggs but leave some whole. After 20 mins take the brownie out of the oven and press in the fondant eggs, cut side up. Scatter over half of the mini eggs too then put it back in the oven for a further 5 mins.
- Once baked, top with the remaining mini eggs, leave to cool completely then place in the fridge for about 1hr to firm up. Lift it out of the tin using the strips of baking paper and cut into squares to serve. Decorate with little Easter chicks if you like.
Nutrition Facts : Calories 575 calories, FatContent 32 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, SugarContent 52 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.1 milligram of sodium
COPYCAT CHICK-FIL-A CHICKEN NUGGETS RECIPE: HOW TO MAKE IT
I developed this recipe to copycat Chick-fil-A chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. —Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Dinner
Total Time 24 minutes
Prep Time 20 minutes
Cook Time 4 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 307 calories, FatContent 16g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 514mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 24g protein.
More about "easter chick recipes"
COPYCAT CHICK-FIL-A CHICKEN NUGGETS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 24 minutes
Category Dinner
Calories 307 calories per serving
- In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.
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