Easter brownie bites

• butter↗175g g

  cut

• dark chocolate↗150g g
• soft light‑brown sugar↗250g g
• self‑raising flour↗85g g
• cocoa powder↗50g g
• large eggs↗3

  beaten

• milk chocolate chips↗100g g
• mini chocolate eggs24

  plus extra for decoration

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4. Line 24 mini muffin cups with paper cases. Place the butter, dark chocolate and sugar in a saucepan and heat very gently, stirring constantly, until the butter and chocolate melt. Remove from heat and let cool a few minutes.

2. 2

   Meanwhile sift the flour, cocoa and a pinch of salt into a large bowl. Add the warm melted chocolate mixture and beaten eggs, then fold in half the chocolate chips and stir just until the ingredients combine.

3. 3

   Divide the batter into the cups and place a mini egg in the centre of each, gently pressing it down. Bake 12‑15 minutes until set but still soft in the centre – they will finish cooking as they cool. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.

4. 4

   Melt the remaining chocolate chips in short bursts in the microwave or in a bowl over a pan of simmering water, stirring often. Let cool until thick enough, then drizzle a small amount onto each cupcake and attach a few more mini eggs.