I have an abundance of mini eggs, mini caramel eggs and mini creme eggs so I’ve been making the maltesers brownie with them instead of maltesers.
I first tried making the brownie with mini eggs for our training day at work and it was lovely, even if I do say so myself. The hard shells lost their colour but stayed hard and the chocolate in the middle became a gooey mess.
Last week I made brownie with mini creme eggs and mini dairy milk eggs. Oh, they were divine.
Today, I decided to try using the mini caramel eggs but, so that I could guarantee getting an egg in each piece, I divided the mixture into cupcake cases, put one egg in each case and baked them as cupcakes. I think they came out beautifully. The top is nice and crispy and the inside is lovely and soft. The egg stayed whole but the caramel is still runny, yum!