Now it’s March, I think it’s time we officially got egg-cited about Easter. It’s going to be egg-stra special this year because not only is it rolling around so early but we’re going to be spending it with special friends who will be visiting from overseas. My egg-citement is off the charts! And so is my punning!
This year, I’ve become a bit obsessed with brownies. I want to brownie everything. I just can’t help myself. And this brownie bark is one of my favourites. Have you ever had brownie bark? It’s a bit of a brownie paradox because it’s thin but fudgy and crispy but chewy. The egg whites make it nice and light and using oil instead of butter makes it almost dairy free (if you forget about the mini eggs, that is!)
Adding the mini eggs, is a stroke of Easter genius and the chocolate drizzle tops things off nicely. I used some Salted Caramel Dark Milk which we got in our Cadbury 10k goody bag. I think that Dark Milk chocolate is a bit confused or at least it confuses me when I eat it… I just can’t make my mind up about it. I do know though that when melted and drizzled it tastes totally delicious. Of course, you can use whatever chocolate you have to hand or takes your fancy and you’ll be right!
Are you egg-cited about Easter? Have you tried that Dark Milk chocolate? What do you think?
Ingredients
2 egg whites
1/2 cup (115g) caster sugar
1/4 cup (60ml) vegetable oil
1/2 teaspoon vanilla essence
1/4 teaspoon salt
1/4 teaspoon bicarbonate of soda
3 tablespoons cocoa
1/2 cup (75g) plain flour
1 x 125g packet Mini Eggs
30g milk or white chocolate, melted
How to – Traditional
- Preheat oven to 180 C / 160C fan-forced. Lightly grease and line a 25cm x 30cm slice tin with baking paper so that the paper just hangs out over the side. (This will make it much easier to remove the brownie bark later!)
- In a large bowl, whisk the egg whites until foamy..
- Add the sugar and beat until combined.
- Add the oil and vanilla and mix through.
- Add the salt, bicarb, cocoa and flour and mix until combined.
- Pour the batter into the prepared pan and spread as thinly as possible.
- Sprinkle with mini eggs, gently pressing the eggs in to the mixture and bake for about 15-20 minutes until there is a dull crust and the sides are coming away from the edge of the tin.
- Allow to cool in the tin for about 5 minutes before drizzling with melted chocolate. Then cut into pieces and devour!
How to – Thermomix
- Preheat oven to 180C /160C fan forced.Lightly grease and line a 25cm x 30cm slice tin with baking paper so that the paper just hangs out over the side. (This will make it much easier to remove the brownie bark later!)
- Insert the butterfly into TM bowl, making sure that both the bowl and butterfly are clean and dry. Add the egg whites and beat, without the measuring cup for about 30-45 seconds on speed 4 until foamy.
- Remove the butterfly and gradually add the sugar through the hole in the lid with the blades running on speed 3. This should take aobut 3o seconds..
- Add the oil and vanilla and mix for 5 seconds on speed 4. Scrape down base and sides of bowl.
- Add the salt, bicarb, cocoa and flour and mix for 5 seconds on speed 4. Scrape down base and sides of bowl and mix for another 5 seconds on speed 4.
- Pour the batter into the prepared pan and spread as thinly as possible.
- Sprinkle with mini eggs, gently pressing the eggs in to the mixture and bake for about 15-20 minutes until there is a dull crust and the sides are coming away from the edge of the tin.
- Allow to cool in the tin for about 5 minutes before drizzling with melted chocolate. Then cut into pieces and devour!
