MAKES 6-8 BROWNIE NESTS

You can use pre-made GF icing, or try our Swiss Meringue Buttercream recipe below!

BROWNIE INGREDIENTS

• 375G PACKET BLACKOUT BROWNIE BLEND
• 2 X FREE RANGE/ORGANIC EGGS
• 150G BUTTER, MELTED AND SLIGHTLY COOLED
• MINI EASTER EGGS

SWISS MERINGUE BUTTERCREAM INGREDIENTS

• 2 X EGG WHITES
• 135 CASTER SUGAR
• 150G BUTTER, SOFTENED
• 1/2 TSP VANILLA EXTRACT (OPTIONAL)

METHOD:

BROWNIES:

1. PRE HEAT OVEN TO 170C (150C FAN FORCED).
2. MELT BUTTER IN MICROWAVE FOR 45 SECONDS ON HIGH, PLACE ASIDE TO COOL SLIGHTLY.
3. IN A MIXING BOWL, WHISK 2 EGGS, BEFORE POURING IN MELTED  BUTTER AND BROWNIE BLEND. USING A SPATULA, STIR THE MIXTURE UNTIL COMBINED.
4. LIGHTLY GREASE A CUPCAKE OR MUFFIN TRAY WITH OIL OR BUTTER, THEN DIVIDE THE BROWNIE MIXTURE EVENLY.
5. BAKE FOR 30-35 MINUTES
6. ALLOW TO COOL BEFORE DECORATING

SWISS MERINGUE BUTTERCREAM:

1. IN A HEATPROOF MIXING BOWL, HAND-WHISK THE EGG WHITES AND SUGAR
2. PLACE THE BOWL OVER A POT OF SIMMERING WATER (ENSURING THE BOWL DOESN'T TOUCH THE WATER)
3. WHISK CONTINUOUSLY UNTIL THE SUGAR IS FULLY DISSOLVED AND THE MIXTURE FEELS WARM
4. REMOVE FROM HEAT AND BEAT ON HIGH SPEED FOR 10 MINUTES UNTIL THICK AND GLOSSY. LET COOL FOR 5-10 MINUTES BEFORE ADDING BUTTER
5. GRADUALLY ADD THE BUTTER IN SMALL PIECES, WHISKING UNTIL FULLY INCORPORATED. IF USING, MIX IN THE VANILLA EXTRACT. THE ICING SHOULD BE LIGHT, SMOOTH AND FLUFFY.

TO ASSEMBLE:

1. TRANSFER THE BUTTERCREAM INTO A PIPING BAG. 
   
2. PIPE ICING ONTO THE COOLED BROWNIES, THEN PLACE MINI EASTER EGGS ON TOP TO CREATE THE 'NEST'

ENJOY! 🐰✨