- 125g dark chocolate minimum 54%, chopped
- 125g unsalted butter, cut into small dice
- 70g plain flour
- 35g cocoa powder (unsweetened)
- 1/8 teaspoon fine sea salt
- 2 large eggs
- 130g light brown sugar
- 50g pecans, chopped
- 30g choc chips
- Tims Dairy Greek style Vanilla bio-live yogurt
- Chocolate mini eggs
Preheat the oven to160C fan. Line 12 cupcake tray with paper liners.
To make the brownies: In a medium heatproof bowl place the chocolate together with butter over a saucepan filled with water, but not touching the bowl, on a low heat, stirring until smooth; let it cool for 5 minutes.
In a small bowl, sift the flour, cocoa, and salt. Set aside.
Using a mixer fitted with the whisk attachment, whisk the eggs and sugar on high speed until thick and pale in colour. With a spatula add the melted chocolate mixture. Then fold in the flour mixture, with the chopped pecans, until it’s just combined. Don’t over-mix.
Divide the batter between the liners, filling them approximately ¾ full. Scatter 4-5 chocolate chips on the top of each brownie. Bake for 13-16 minutes or until a cocktail stick inserted into the centre of the cupcake comes out with moist crumbs. Be careful not to over-bake as this will result in dry brownies. Transfer to a wire rack to cool for 10 minutes before removing from the pan.
Allow the cupcakes to cool completely on a wire rack before topping with thick creamy Greek-style Vanilla yogurt and chocolate eggs.