Easter verrines with brownies and whipped cream

Ingredients

Brownies :

• 2 eggs
• 1/2 cup brown sugar
• 3/4 cup flour
• 5 oz chocolate
• 3 oz butter

Whipped cream :

• 3/4 cup cream
• 9 oz mascarpone
• 1 vanilla bean (or 1 Tbsp vanilla extract)
• 1/3 cup icing sugar
• Easter eggs

Materials

• Cake pan : 5.5x8.5 inches

Preparation

• Brownies :
  Melt chocolate with butter. Combine eggs and brown sugar. Add flour and mix well. Add melted chocolate and butter and mix well.
• When the batter is well combined, pour it in a cake pan and bake for 20 minutes at 350°F (180°C).
  
• Remove from oven and leave to cool down. Cut into cubes.
• Whipped cream :
  Freeze your cream for about 15 minutes before using it. Whisk the cream with mascarpone, icing sugar and vanilla until you have a smooth and thick whipped cream.
  
• Put the brownies cubes into glasses and cover with whipped cream using a piping bag. Add some Easter eggs.
• Repeat step 5 (it depends on the glass you're using).
  
• There you are : your verrines are ready !