CREME EGG BROWNIES

CREME EGG BROWNIES
With Easter well and truly upon us, I wanted to make something that was egg themed. Last year I made the Creme Egg Cheesecake and over indulged on it. This year I thought I would do something simple but effective. A traditional brownie with Creme Egg fillings. I was not expecting them to turn out as good as they did and although they were rich, you could definitely go back for seconds {if you were skipping dinner!}
Ingredients
  • 185g Dark Chocolate
  • 185g Butter
  • 85g Plain Flour
  • 40g Cocoa Powder
  • 3 Eggs
  • 275g Caster Sugar
  • 6 Cadbury Creme Eggs

Method
  1. Pre-heat the oven to 180°
  2. Melt the butter and chocolate together in a bowl over a pan of hot water, once melted, leave to cool.
  3. Mix your eggs and sugar using an electric whisk. Your mixture needs to double in size and thicken up. Your mix should also be pale in colour.
  4. Add you egg and sugar mix to your cooled chocolate mixture.                                                                              TIP: Make sure your chocolate mixture is cool. If the chocolate mixture is too hot it will cook the eggs.
  5. Sift in the flour and cocoa powder and fold everything together.
  6. Pour into a ready lined baking tray and cook for about 20 mins.
  7. Cut your creme eggs in half.  If you heat your knife in hot water before every slice it helps.
  8. After 20mins of cooking, take out your brownies. They should be cooked around the egde but still quite soft in the middle. Place your eggs on top of the half cooked brownies and gently press down. I managed to squeeze in 9 halves.
  9. Bake for a further 5-10 minutes.
  10. Once cooked, leave to cool before cutting. Best served warm with a generous helping of ice-cream.


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