Fudgy Blackout Brownies With Nutella and Mini Eggs 9 Steps
Preheat oven to 350°F and prepare muffin or loaf tins by greasing lightly with butter. Cut a thin strip of parchment paper and run it along the bottom of 5-6 muffin tins or along the bottom of your loaf tin. The parchment paper should have overhang so you can pull out the brownie when it is fully baked.
In a large microwave safe bowl, add butter and chocolate and melt in 30 second intervals in the microwave until almost completely melted. When the butter and chocolate has almost melted (this took me around 90 seconds in 30 second intervals) remove from microwave. Add the granulated sugar, brown sugar and salt and mix for 30 seconds to a minute (sugar does not have to fully dissolve).
Add your egg right from the fridge and mix well for about 1 minute. There should not be any oily separation. Your mixture should not be hot enough to cook the egg, but does not need to be completely cool.
Add cocoa powders (dark and extra dark), espresso powder and vanilla and stir until mixture is smooth. Note: I usually make espresso powder by using a coffee grinder to grind coffee beans and sifting to get a finer lump-free texture.
Add in all-purpose flour and mix until just combined.
It's time to fill your muffin or loaf tins (if you are opting to use Nutella as a filling in the centre, you will usually yield an extra brownie).
To fill, use a 1/4 cup or tablespoon to carefully scoop batter into prepared pan. If adding Nutella, add about 2 heaping teaspoons of Nutella as a middle layer.
If adding Mini Eggs, add 4-6 crushed/whole Mini Eggs on top of each brownie before baking.
Bake for 13-14 minutes if using muffin tins or 19-22 minutes if using loaf tins. Remove from oven and insert cake tester around sides of brownie (avoiding Nutella centre) to check doneness. The top of the brownie should look fully baked with no wet spots. Wait 5 minutes before removing them from the tin and finish with flaky sea salt.