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Creme Egg Brownies
With Santa Claus back in his toy workshop at the North Pole for now, it’s time for the Easter Bunny to start making deliveries of Chocolate Eggs. Before you tuck into the mound of festive treats, it’s worth thinking about how to make them taste even better. If you’re lucky enough to have a few Creme Eggs left over, here’s a nice little recipe to make a sweet treat even sweeter.
Ingredients:
- 185g Dark Chocolate • 185g Butter • 85g Plain Flour
- 40g Cocoa Powder • 3 Eggs • 275g Caster Sugar
- 6 Cadbury Creme Eggs
Method:
- Pre-heat the oven to 180ºC/350ºF/Gas mark 4.
- Over a pan of hot water, melt the butter and chocolate together in a bowl. Once combined, leave to cool. (You can use the microwave if you prefer)
- Mix the eggs and sugar making sure that it is thoroughly mixed. The mix will thicken up and almost double in size when ready! Then add the egg and sugar mix to the cooled chocolate mixture.
- Add flour and cocoa powder and combine carefully. If you want to be really indulgent, throw in a few mini creme eggs at this stage too!
Pour everything into your brownie tray and cook for 20 minutes.- Meanwhile, cut the creme eggs in half – be careful, this part can get messy!
- When cooked for 20 minutes, take the brownies out of the oven and place the halved eggs on top of the brownies.
- Time to bake again! Put the brownies back in the oven for another 15 minutes (or until cooked).
- Take the brownies from the oven and allow to cool – if you can wait that long! ...And enjoy!