Links House at Royal Dornoch, Golf Road, Dornoch, Scotland, IV25 3LW

Links at Home – Mini Egg Brownie

This is another delicious recipe from Links House, allowing you to experience the delights of our kitchens and bars, in the comfort of your own home!


Enjoy a fun one for all the family, a deliciously chocolatey brownie covered in a gooey fudge topping! Get everyone in the kitchen, dig out those aprons and get baking! 


Dark chocolate – 150g

Vegetable oil –  120g

Brown sugar – 175g

Eggs – 2

Vanilla essence – ½ tsp

S.R flour – 75g

Cocoa Powder50g


Broken mini eggs – 35g

  1. Blend the eggs, sugar, vanilla & vegetable oil in a food processor until evenly mixed.
  2. Melt the chocolate and add to the mix continue to blend until even.
  3. Sift together the cocoa powder and flour, add to mix until blended and smooth.
  4. Remove from processor and fold in the walnuts and mini eggs.
  5. Spread onto a tray and bake @180° for 30-35 mins. The top should be firm and crisp.

Allow to cool before adding the topping!

Fudge Topping

Sugar – 150g

Water – 50g

Dark chocolate – 50g

Cocoa powder – 50g

Butter – 50g

  1. Place the sugar and water into a heavy-based pan, and bring to a boil until sugar is evenly dissolved.
  2. Remove from the heat and beat in the chocolate, a small piece at a time.
  3. When the chocolate is evenly melted through, add the cocoa powder and beat until smooth.
  4. Finally, add the butter a small piece at a time beating continuous until smooth mix.

Allow the mix to cool a little before spreading on the fudge brownie. Once spread allow to cool to room temperature to a fudge consistency. Top the brownie with more chocolate mini eggs.

Cut into rough pieces again large serving spoon centre of the table and all tuck in

I suggest you are quick with this one, it will be gone before you get it on the table.

Serve with vanilla ice cream or custard!


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