Brownies with Easter eggs and caramel

METHOD

How to make it

1. 01

   STEP 1

   Done

   1. Preheat the oven to 180 degrees and cover a brownie can (my look is 28 x 18 cm) with a sheet of baking paper.

2. 02

   STEP 2

   Done

   2. Melt the pure chocolate and butter au bain-marie or in a pan on low heat while stirring (do not let simmer). Then pour in a bowl and let cool.

3. 03

   STEP 3

   Done

   3. Beat the eggs, bastard sugar and vanilla extract for about 5 minutes with the hand mixer or stand mixer. The mass will become extremely airy and at least double in volume.

4. 04

   STEP 4

   Done

   4. Then spat the melted chocolate with butter through. It's important to do this quietly so you don't blow the air out.

5. 05

   STEP 5

   Done

   5. Sieve the flour, baking powder and salt above the mixture and spatula it very quietly with the spatula.

6. 06

   STEP 6

   Done

   6. Chop the pecans and spatula through the mixture.

7. 07

   STEP 7

   Done

   7. Your batter is ready now. Create this evenly in the brownie shape and smooth the top.

8. 08

   STEP 8

   Done

   8. Divide the Easter eggs over the batter and press something in. Make some caramel over there at your discretion. You don't like that, you just leave the caramel out of the recipe.

9. 09

   STEP 9

   Done

   9. Bake the brownies for 25 minutes in the preheated oven. Let cool well and then you can attack! Or wait and put the can first covered for a few hours in the refrigerator to cool well and then cut into pieces.

10. 10

    STEP 10

    Done

    Would you rather make brownies without Easter eggs? Then I have the perfect recipe for you!

11. 11

    STEP 11

    Done

    Recipe & photography: Francesca

12. 12

    STEP 12

    Done

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