Name: Easter egg brownies
Yield: 6
Cuisine: Baking
Ingredients: 12 extra large egg shells, we have coloured it blue, but you can keep it white; 200 g dark chocolate, chopped; 125 g butter; 3 eggs; 220 g sugar; Pinch of salt; 180 g cake flour; 45 ml cacao

Easter egg brownies. Recipe by Vickie de Beer. Photo: Lee Schwagele for CRPhotographic.

Easter egg brownies

Serves: 6 Nutrition facts: 200 calories 20 grams fat

Ingredients

12 extra large egg shells, we have coloured it blue, but you can keep it white
200 g dark chocolate, chopped
125 g butter
3 eggs
220 g sugar
Pinch of salt
180 g cake flour
45 ml cacao

Instructions

Heat the oven to 180°C. Place the eggs shells in a muffin pan.
Make a hole on the top and make it bigger with a sosatie stick
Melt the chocolate and butter in a mixing bowl that fits on a pot with boiling water. Remove from the heat and keep aside.
Whisk the eggs and sugar in a mixing bowl until light and fluffy. Fold the chocolate mixture into the egg mixture.
Sift the salt, cake flour and cacao powder in the chocolate and egg mixture.
Fold it in until it is mixed.
Scoop the mixture into a piping bag and pour the mixture halfway into the egg shells
Bake for 15-20 minutes until ready.
Place the eggs in a box and serve with extra melted chocolate