Sunday 22nd March 2020
You may have noticed that the blog is looking a little different as I have decided to do a major overhaul of it, starting with a new name and layout. Although the content shall stay the same, and hopefully become a bit more regular! Although I cannot promise with that.
The last few weeks have been absolutely manic. I have finished my neurology placement which was busy during the last week as I had to get everything ready for sign off! Followed by sorting out and trying to update everything on the blog, helping my mum clear out the house.
Now with everything that’s going on with the coronavirus outbreak, it just seems like I’m not going to get a break. My placements have been cancelled for the foreseeable future which sucks as I was looking forward to my last two placements, especially my paediatric placement. Exams are also affected although I’m not sure how I feel about that entirely, but we shall just have to see!
One upside of the social distancing and self-isolation is that rather than going out with my friends, we are now doing baking tutorials via skype, which was a lot of fun and I’m sure there will be a lot more of those coming soon. Yesterday we made my Christmas Shortbread Rounds, adding in extras to our own tastes, so I split the dough in half and made one with cinnamon and raisin and the other half with cinnamon and dark chocolate. One of my friends added cardamom, raisins and walnuts and I am very jealous of that right now!
I plan on doing a lot of baking, especially bread, in the coming weeks, so keep your eyes out for that on my Instagram!
Easter is coming, and I am finally back to some Easter baking, starting this year off with these Mini Egg Brownies, which went down so, so well with my flatmates. I think we ate the entire batch of these between 3 of us in 3 or 4 days.
These brownies are just dense, rich, moreish and packed with mini eggs, which is always the way it should be! And there is plenty of time to make them before Easter comes around, especially with all the social distancing that is going on at the moment.
Happy baking!
Ingredients:
200g Dark Chocolate
175g Butter
3 Eggs
175g Caster Sugar
1tsp Vanilla Extract
80g Plain Flour
40g Cocoa Powder
300g Mini Eggs
For the Topping:
50g White Chocolate
100g Mini Eggs
Method:
- Preheat the oven to 160’C Fan/Gas Mark 3 and line a brownie tray with some parchment paper
- In a bowl over a pan of simmering water, or in the microwave, melt the chocolate and butter together and then set aside to cool down.
- Beat the eggs and the sugar together in a large bowl, until the mixture has turned a pale yellow colour and has more than doubled in size. Add in the vanilla and beat that in as well.
- Slowly fold in the melted chocolate mixture, being careful to not knock too much air out of the egg mixture. Once all the chocolate mixture has been incorporated, fold in the flour and cocoa powder, ensuring that there are no lumps of flour in the brownie mixture.
- Add the mini eggs and mix through the brownie mixture before pouring into the brownie tin, levelling it out so that it is an equal thickness in the tray.
- Bake the brownies in the oven for 30-35 minutes, until the top is firm but a skewer still comes out moist. Take out the oven and allow it to cool down in the tray for 10 minutes.
- Melt the white chocolate and then drizzle it over the top of the brownie, topping the brownie slab with the rest of the mini eggs.
- Allow the brownie to cool completely before cutting in to 16 pieces.
The brownie can be stored in an airtight container for up to 5 days or can be frozen for up to 3 months
