With a bit of time on my hands and 9 beautiful white eggs from our chicken just sitting there I couldn’t resist baking something a little bit special. A few days ago I spotted this post and decided I’d give these little bite sizes treats a ago – brownies baked in egg shells. I adapted a chocolate brownie recipe online, it was ok but not fabulous so if you have one that you love use that and make about 2 cups of mix
9 egg shells
50g unsalted butter
100g cooking chocolate
1 egg (beaten)
1/2 c sugar
2 drops of vanilla
1/2 c flour
2 tbs cocoa powder
preparing the eggs:
Put a pin prick at one end of the egg, turn over and repeat on the bottom however make this one big enough to fit a piping bag.
Blow through the smaller hole and remove the contents – remember to keep some for your brownie mix.
Immerse empty shells in salt water (make sure they fill up and sink) and leave for 30 mins.
Rinse thoroughly and then sit them on a paper towel to drain.
Once dry drizzle oil in each egg and spin so that the inside is completely covered and tip out any excess oil.
making the brownie batter.
Put the chocolate and butter in a medium heatproof bowl and set over a pan of simmering water, stir occasionally until smooth. Remove from heat and set aside to cool.
In another medium bowl whisk together the egg, sugar and vanilla at low-medium speed until combined.
Whisk the warm chocolate mixture into the egg mixture.
Stir in the flour and cocoa powder with a wooden spoon until just combined.
Using a cupcake or muffin tin stand the empty egg shells upright
Load the batter into a piping bag and fill the eggs about 3/4 full of mix – if you underfill you wont end up with complete egg shapes and if you overfill they will overflow while baking ( mine did this and I just wiped away any excess while fresh out of the oven)
Bake at 180 degrees for 15-20mins