Get Baking This Easter With Baked In

Who doesn’t love a chewy chocolate chip cookie, full of mini eggs? These cookies are our go-to this Easter.

HOW TO MAKE

1. In a large bowl, combine the softened butter with the sugar and beat together until light and creamy. Add in the 2 eggs, one at a time, beating well after each egg.
2. Gradually add the flour and bicarbonate of soda, mixing between each addition until a soft dough forms.
3. Crush ½ of the mini eggs in a freezer bag until broken, make sure they are only slightly broken otherwise they will disappear in the cookie.
4. Mix the broken mini eggs and chocolate chips into the cookie dough until everything is combined, cover with cling film and leave to chill in the fridge for at least 30 minutes.
5. Once the dough has chilled, preheat the oven to 190C/170C Fan/Gas Mark 5. Line the baking trays with baking paper and leave to one side.
6. Divide the cookie dough into 12-15 equal balls. Place the cookie dough balls onto the prepared baking trays, making sure they are far enough apart as they will spread during baking.
7. Push the remaining mini eggs into the tops of each of the cookie dough balls. Bake in the oven for 10-15 minutes. If you prefer your cookies gooey, check at the lower time, if you like them slightly crunchier, leave them in for slightly longer.
8. Once baked, leave the cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely, or until you're ready to tuck in.

It isn’t Easter without chocolate nests. These chocolate Easter nests only need 3 ingredients and are so easy to get children involved.

HOW TO MAKE

1. Melt the chocolate and butter in a small bowl placed over a pan of barely simmering water, or in the microwave. Add the cornflakes to the melted chocolate and mix well to combine.

2. Spoon the chocolate cornflakes into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for at least 2 hours or until set.

Why not turn our chocolate brownie cakes into little cupcakes topped with a chocolate bunny and your favourite easter chocolates.

HOW TO MAKE

1. Preheat the oven to 180oC/160oC Fan/Gas Mark 4. Generously grease the muffin tin with butter. Spoon 1 tsp of plain flour (bag 1) into each muffin hole. Shake the muffin tin to coat the butter in the flour. Tip out any excess and discard. Alternatively, use your favourite Easter muffin cases to line the tin. Leave to one side.
2. Put the dark chocolate chips (bag 2) and 170g of butter in a large, microwave-safe bowl. Melt in the microwave in 10-second intervals, stirring between each interval until melted. Alternatively, put the dark chocolate chips and butter into a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water and mix until smooth and melted. Remove from the heat and allow to cool slightly.
3. Once cooled, add the caster sugar and dark brown sugar (bag 3) and mix until combined. Add 3 eggs, one at a time, stirring between each addition, until they are all combined. Don’t overbeat the mixture as it will give the brownies a cakey texture.
4. Gradually add the plain flour, cocoa powder, baking powder and salt (bag 4), gently folding after each addition until the dry ingredients are just incorporated. Divide the batter evenly between the 12 muffin holes and bake for 15-20 minutes. Test the cakes with the provided skewer, the skewer should be mainly clean but with a small amount of mixture on. Let the cakes cool in the tins until the tin is just cool enough to touch. Turn the cakes out onto a wire rack to cool completely (you may need to tap the tin slightly to get them all out).
5. Whilst the cakes are cooling, begin to make the ganache for the icing. Put the dark chocolate chips (bag 5) into a heatproof bowl. In a small saucepan, heat up 300ml of double cream. Bring the cream to a boil and then immediately remove it from the heat.
6. Pour the hot cream over the chocolate chips. Allow to sit for 1 minute before mixing the chocolate and cream together to form a smooth ganache. Allow to cool for 10 minutes, before transferring it to the fridge for at least 30 minutes to cool completely and thicken until it is roughly the consistency of thick custard.
7. When the ganache has thickened, remove it from the fridge. Separate 50g of the ganache into a small bowl. Whisk the remaining ganache until soft peaks form and it is lighter in colour. It should be stiff and hold its shape but still soft (this can take around 5 minutes by hand). Fit the provided large piping bag with a star nozzle. Fill the piping bag with the ganache.
8. Pipe a swirl of the whipped ganache onto the top of each of the cakes. Fill the provided small piping bag with the reserved ganache from step 7. Cut a small amount off the end of the bag and drizzle over the cakes. Finish by topping each cake with an Easter bunny or your favourite Easter chocolates.

Don’t forget to share your bakes with the hashtag #LoveBakedIn on Instagram!