We might’ve just found the perfect bake to serve up at festivities this Easter: enter our Mini Egg Brookie Bars.
Don’t know what a brookie is? Well, it’s a portmanteau of ‘brownie’ and ‘cookie’ – so a brookie is essentially a combination of both.
These innovative (not to mention, delicious) little squares feature our Mini Egg Brownie Bars baked into the centre for an ultra-gooey, chocolatey mouthful with every bite.
Who invented Mini Eggs?
Mini Eggs were invented by Cadbury in 1967 and are beloved for their pastel-coloured hard candy shells and milk chocolate interior. The colours of Mini Eggs differ from country to country. In the UK, they’re pink, white, yellow and purple, while Canada has green and blue eggs instead (plus, they're also available all year round!).
There’s been various limited edition Mini Egg varieties over the years, including metallic eggs, white and dark eggs, and popping candy-filled versions.
Our Mini Egg Brownie Bars (which we've used in this recipe) are topped with Mini Eggs alongside a decadently fudgy white chocolate ganache.
RECIPE: Mini Egg Brookie Bars
Serving size: Serves 12 people (one square per person).
Timings: Prep, approx. 15 minutes / baking time, approx. 30-40 minutes.
- 550g plain flour
- 2 tsp bicarb of soda
- 1 tsp salt
- 2 tbsp cornflour
- 230g unsalted butter
- 110g granulated sugar
- 200g light brown sugar
- 2 medium eggs
- 2 tsp vanilla extract
- 300g Mini Eggs
- 200g milk chocolate chips
- 3 Mini Egg Brownie Bars (or substitute with pre-made brownies of your choice)
- Preheat your oven to 190C/170C fan and line a 9x9 inch square tin with non-stick parchment paper.
- Mix the plain flour, bicarb of soda, salt, and cornflour together until evenly combined and set aside.
- In a larger bowl, melt the butter. Add in the two sugars and whisk for around 2 minutes until the mixture is smooth. Add in the egg and vanilla extract, and whisk again.
- Add in the rest of the dry ingredients, the Mini Eggs (set aside a handful for later), and the chocolate chips. Mix with a spatula until a thick cookie dough is formed.
- Press the cookie mixture evenly into the bottom of the tin.
- Add a layer of Mini Egg Brownie Bars and then layer more cookie dough on top.
- Press in a handful of Mini Eggs into the top for decoration.
- Bake in the oven for 30-40 minutes – depending on how gooey you like your cookie dough!
- Leave the brookie bake to cool on a wire rack, before cutting the bake into 4×4 for decent sizes, or 5×5 for smaller ones.