Brownie Eggs for Easter

I spotted a Korean post about these brownies baked in egg shells a few days ago.

I couldn’t resist to bake it for Easter, it’s fun & interesting :)

The creative idea is originated from Sandra Mangas & Cupcake Project.

Both of them have amazing food blogs, full of inspirations & amazing recipes.

It was sunny & bright the next morning so I set up a table next to the window to take these shoots.

I adore the lighting & love the simple white set up.

Happy Easter!

Recipe (about 9 egg shells):

adapted from here (Korean)

140 g dark chocolate 72%, chopped

80 g unsalted butter

2 eggs

110 g caster sugar

2 tbsp cocoa powder

95 g plain flour

To prepare the egg shells, make a small hole enough to fit the tip of your piping bag & empty the eggs.

Soak & sink in salt water for 30 min, rinse with water several times & turn upside down on a dry towel to dry.

Once dry, put 1 tsp of vegetable oil in each shell & cover the inside, turn upside down on a paper towel to get rid of the excess oil.

Preheat oven to 180C & place the prepared egg shells in a cupcake pan using aluminium foil to help them stand upright.

In a mixing bowl, combine butter & chocolate, melt over simmering water.

In another bowl, combine eggs & sugar, whisk to combine.

Add the chocolate batter to egg mixture, whisk until smooth.

Sift in the flour & cocoa powder, fold until combine.

Load the batter into a piping bag fitted with a round tip.

Fill the eggs about 3/4 full & bake for 18-20 min.

Remove the excess cake & clean the shell with a damp towel.

Stand to cool & wrap with golden colour foil.