EASTER EGGSHELL BROWNIES

INGREDIENTS

12 extra-large eggs, for the shells

Sunflower oil, for drizzling

FOR THE BROWNIES

100g dark chocolate

50g soft butter

1 egg

125ml (1/2 cup) sugar

125ml (1/2 cup) cake flour

pinch of salt

15ml (1tbsp) cocoa powder

METHOD

To prepare the eggshells, carefully poke a small hole at the bottom of each egg using a corkscrew.

Peel back the edges to form a 1cm hole. Turn the egg upside-down and using a skewer, removed all the contents by shake. 

Rinse the insides of the eggs out thoroughly over the sink. Immerse them in saltwater, filling them up so that they sink, for 30 minutes (100g salt for every 1 litre of water). 

Shake the water out and rinse the eggshells in cold water. Lay the eggs hole-side down in the egg carton to dry out completely.

Once dried, drizzle a splash of oil in each shell and turn to complete cover the inside. Turn over so excess oil can run out. 

FOR THE BROWNIES

Preheat the oven to 180 degrees celsius. Heat the chocolate and butter in the microwave for about 3 minutes, stirring every minute.

Set aside to cool to room temperature

Beat together the egg and sugar. Beat in the chocolate mixture.

Stir in the flour, salt and cocoa powder until just combined.

Spoon into a piping bag fitted with a 1cm round nozzle.

Fill the eggshells with the batter to about 3/4 full and place in the egg boxes. Bake for about 25 minutes until a testing skewer comes out clean with a few moist crumbs.

Cool before cracking and eating! X