Egg-Shaped Brownies

When I stumbled across this recipe for Egg-Shaped Brownies I just had to give it a try. I’ve seen so many cute Easter recipes that I want to make but can’t because most require adorable lamb, chick or bunny cutters that I just can’t get my hands on. These Egg-Shaped Brownies only required egg shells to look festive – something which my fridge was full of!

Now, I’m not going to lie – this recipe does take quite a bit of time and effort but who wouldn’t love to be presented with a brownie baked inside an egg shell? Like Liz, I didn’t go the whole haul and make 12-16 egg-shaped brownies. In fact, I only made 3 baked in egg shells – the rest I poured into small silicone moulds and made brownie bites.

Be really careful not to over-bake your brownies! After 20 minutes, I removed mine from the oven but thought they were far too gooey and put them back for another 10 minutes. Mistake! I was left with something more akin to chocolate sponge than soft gooey brownies.

Egg-Shaped Brownies

Makes 12-16 brownies

Recipe from Liz from That Skinny Chick Can Bake – you should really check out her blog. It’s packed with great recipes!

Ingredients

200g (7oz) chocolate

110g (1/2 cup) butter, cubed

3 eggs

200g (just less than 1 cup) sugar

1tsp vanilla

Pinch of salt

120g (1 cup) flour

3tbsp cocoa powder

12-16 empty egg shells

Recipe

Preparing the egg shells

1. Use something fine and sharp – I used a needle – to poke a hole in the top of the egg shell. Carefully open up the hole so it is large enough to insert the tip of a piping bag. Break up the yolk with a wooden skewer then shake the contents of the egg into a bowl – collect 3 eggs to use in the recipe.

2. When the egg shells are empty, rise well and soak them in salt water for 30 minutes. Rinse them well and leave them upside down to drain.

3. When dry, drop a small amount of oil into each egg shell and swirl around to coat the inside of the shell. Turn upside down to drain any excess.

Now onto the brownies!

1. Preheat the oven to 170C/350F and melt the chocolate and butter together in a saucepan over a medium-low heat, stirring frequently to avoid burning. Leave to cool to room temperature.

2. Whisk together the eggs, sugar and vanilla before adding the chocolate and stirring well.

Carefully add the flour, salt and cocoa powder and mix until just combined.

3. Place the egg shells in tiny silicone cupcake moulds or if you don’t have any, make little nests out of foil, place them in a muffin tin and sit the egg shells on top. Using a piping bag, fill the egg shells ¾ full with batter and clean any spills with a damp cloth.

4. Bake for around 15-20 minutes. If there is any overflow when the brownies are removed from the oven, wipe with a damp cloth whilst they are still warm. Remove the top of the shell to serve.



Here are the link parties I take part in.
Come and join the fun!