It’s arrived my first Easter post. I’ve got plenty planned! I made these back in January with my sister in law and the images have been sitting on my laptop ever since. Every Easter these do the rounds on social media and it’s something I’ve always wanted to try and never got round too. I love creme eggs! It has been my addiction for the past few years and it takes me a lot of effort not too want one every day!
Topping a delicious brownie with a creme egg is a genius idea and I decided to jump on the bandwagon and join in on this Easter craze. They are delicious but you can only eat one at a time! They are so rich but so tasty.
From Woman’s Own
You will need:
185g dark chocolate
185g unsalted butter
85g plain flour
40g cocoa powder
275g caster sugar
6 Cadbury creme eggs (fridge cold)
First preheat the oven to 180ºC/gas mark 4. Then melt the butter and chocolate together, either in the microwave in 30 second bursts or by sitting the bowl on a saucepan of hot water. Once melted set to the side.
In a separate bowl, crack in the eggs and add the sugar and then whisk until the eggy sugar becomes almost mousse like, it will take a good few minutes but it will be pale and will have doubled in volume and size. Next, add to this the cooled melted butter/chocolate and combine it all together.
Sift in the flour and cocoa powder and gently fold it in, before pouring the mixture into a regular baking tray. Bake in the oven for 15-20 minutes.
Once baked remove from the oven and cut the creme eggs in half, gently placing the halves onto the brownies – evenly spaced, then pop back into the oven and bake for a further 10 minutes to melt the creme eggs. Finally, let the brownies completely cool in the tin before cutting into slices.