Mini Egg Chocolate Crunch Brownies

Ingredients

• 10 tbsp (140g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 eggs, room temp
• 1 tsp vanilla
• 1/2 cup + 2 tbsp (56g) unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp (13g) vegetable oil
• 1/2 cup (63g) all purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/2 cup chocolate chips/chopped chocolate
• 1/3 cup chopped cadbury mini eggs (plus more for topping)
• 4oz chocolate (I did half milk, half semi-sweet) (for the ganache)
• 60g (1/4 cup) heavy cream (for the ganache)
• 8-9oz (225-255g) melted chocolate (I did milk chocolate) (for the chocolate cornflake crunch)
• 100g (a little over 3 cups) cornflakes (for the chocolate cornflake crunch)

Instructions

1. Preheat oven to 325°F (163°C) and grease/line an 8x8 pan with parchment paper.
2. In a large bowl, whisk melted butter and both sugars until smooth.
3. Add eggs and vanilla, then whisk vigorously for 1-2 minutes.
4. Stir in cocoa powder and salt until fully combined.
5. Mix in oil, then gently fold in the flour until just combined (don't over mix).
6. Fold in chocolate chips and mini eggs.
7. Spread into the prepared pan.
8. Bake for 30-40 minutes, until a toothpick inserted near the center comes out with moist crumbs/mostly clean (not wet batter).
9. Let the brownies cool completely.
10. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between. Chill until firm.
11. Make the crunch by combining melted milk chocolate and cornflakes together until fully coated.
12. Spread the chilled ganache into a thin layer over the cooled brownies.
13. Top with the chocolate cornflake crunch and some chopped mini eggs.
14. Inspired by Ruby Barney Britton's mini egg chocolate crunch cake!