March 28, 2016

Same idea than the last post [easter egg lemon cake] – just more chocolaty :) Also I find they are a little easier to peel than the lemon cake ones.
If you don’t feel comfortable dying your eggs without hard boiling them you can buy some food coloring markers. Yes, that’s a thing. Then you can make your lovely egg brownies and color them afterwards to be delivered by the easter bunny.


  • 12 to 16 eggs [for shells]
  • 200g bittersweet chocolate
  • 125g butter [room temperature]
  • 3 large eggs
  • 1 cup sugar [200g]
  • pinch salt
  • 1 cup flour [130g]
  • 3 tablespoons cocoa powder

prepare eggs:
_ carefully poke a small hole at the bottom of each egg
_ expand it a little [big enough that the tip of your piping bag fits in]
_ turn the egg upside-down and dump out the content [put 3 eggs aside for the batter]
_ rinse the inside of the eggs thoroughly over the sink
_ immerse eggs in salt water for 30 minutes [100g salt for every 1 liter water]

_ rinse egg shell in cold water
_ lay eggs hole side down on a paper towel to dry

_ drizzle a little sunflower oil in each egg and turn it in your hand to cover the inside of the egg [get rid of the excessive oil]
_ prepare a muffin tray and one sheet of aluminum foil per egg
_ use the foil to stabilize the eggs hole side up in the tray


prepare batter:
_ roughly chop chocolate
_ melt chocolate and butter in a water bath
_ set aside to cool
_ whisk together eggs and sugar in a medium bowl
_ whisk in the warm chocolate mixture
_ stir in flour, salt and cocoa powder [don’t over stir]

_ preheat oven to 180°C [350°F]
_ load batter into a piping bag
_ fill the eggs about ¾ full [that’s always hard to guess on an egg – my choice: better use a litte too much that will bubble out the top than end up with an half empty egg]

fox_easter_browny fox_easter_browny
_ bake eggs for 15 to 20 minutes
[if the batter spilled over the top – use a damp towel to remove it while the batter is still hot – when cold it is much harder to clean the shell]


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