How to make Easter Brownie in eggshell?

Prick the egg with a corkscrew and make a hole to insert the piping bag. Empty the inside with the help of a skewer. Set aside three eggs to make the brownie.

Wash the shells under the tap a couple of times and leave them for 1 hour in a bowl of salted water. Then let them drain on a clean cloth.

Melt 125 g of unsalted butter. Pour over 200 g of melting chocolate.

Pour the reserved eggs into another bowl. Add 200 g of sugar and beat. Gradually add the melted chocolate and stir to combine. Add a pinch of salt to the mixture.

Mix the 125 g of wheat flour with three tablespoons of cocoa powder and sift it into the chocolate mixture.

Using a funnel, pour a little sunflower oil into the eggshell, cover the whole inside with the oil and discard the excess. Do the same with the rest of the shells. Then, pour some of the mixture into a piping bag, cut the tip and fill the eggs to cover 3/4 of the eggs.

Using a muffin tray, bake the brownie eggs. Keep them upright with parchment paper.

Butter a mould to pour the rest of the brownie. Cover with parchment paper and spread the batter well all over the mould. Bake the eggs at 180ºC for 20 minutes. Once baked, wipe off the excess batter and clean the eggs with wet paper.

Serve, unmould, sprinkle with icing sugar and cut into portions. Enjoy!