I’m in quite a good mood for posting today so I thought hey let’s write another! Last weekend I made some creme Egg brownies with a box of creme eggs from Easter and I have to say they tasted incredible!! If you have any left over from Easter you have to try this recipe. If not you could always just try the brownies on their own? Anyway here’s how I made them, :
- 185g Unsalted Butter
- 185g Dark Chocolate
- 85g Plain Flour
- 40g Cocoa Powder
- 3 Large Eggs
- 275g Golden Caster Sugar
- 6 Creme Eggs (Halved)
- Preheat the oven to 160c and grease a 20cm square baking tin.
- Melt the butter and dark chocolate together either in the microwave or in a bowl over hot water.
- Break 3 large eggs into a large bowl and tip in 275g of golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake! This can take 3-8 minutes. TIP, you’ll know its ready when the mixture becomes pale and about double it’s original volume.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together.
- Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture.
- Pour into the baking tin and cook for 15 minutes then take it our of the oven and gently press the Cadbury’s Crème Egg halves into the mix spacing them apart evenly. Put back in the oven for another 5-10 minutes.
- Leave to cool before removing from the tin and cutting.
I used the recipe from the BBC Good Food site so unlike the previous recipe I posted, this is not my creation! I have to say that cutting the creme eggs in half was actually pretty difficult as they just cracked and split! I also found that they needed quite a bit longer in the oven than the recipe actually says. I think mine were in the oven around 15 minutes extra and probably could have done with even longer! If you try these please let me know and send me a picture!