Fiery Chilli Pesto Mini Egg Brownies

Fiery Chilli Pesto happens to make the most gooey, indulgent Chocolate Brownies - that come with a cheeky, light fiery kick.

30

Minutes

6

Servings

INGREDIENTS 

  • 3/4 jar Fiery Chilli Pesto
  • 188g unsalted butter
  • 188g dark chocolate
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 250g caster sugar
  • 115g plain flour
  • 1/2 teaspoon salt
  • Mini eggs


INSTRUCTIONS 

  1. Preheat oven to 180C, then line a brownie tin with parchment paper or grease with butter.
  2. Melt together the butter and chocolate in a large bowl and stir in Fiery Chilli Pesto before leaving to cool.
  3. In a separate bowl, mix together the eggs, sugar and vanilla extract. Add in the flour and salt, folding it in gently.
  4. Combine both bowls, mixing well. Fold in some of the mini eggs for the brownie centre, then pour into a baking tin, evening out the surface. Crush the mini eggs into large pieces and sprinkle on top.
  5. Put the mixture into the oven and bake for 15-17 minutes, or until the top is a pale brown. Once cooked, leave to cool and enjoy!