Thursday, 17 April 2014

Creme Egg Brownies

Easter is absolutely one of my most favourite holidays of the year!!! And one of the reasons why is of course the CHOCOLATE!!! There is just such a childlike, gorgeous novelty of eating chocolate shaped as an egg. Once a year the seasonal delights that are Cadbury Creme Eggs appear!! Last year I saw a beautiful instagram/filter-esque image of creme egg brownies on the Cadbury facebook page and have only just gotten around to trying them out! The original recipe can be found here. Mine look like a hot mess but they are delicious!!

200g Cadbury milk chocolate
185g butter
85g self raising flour
40g cocoa powder
3 eggs
275g caster sugar
6 Cadbury creme eggs (fridge cold)

1. Preheat the oven to 180oC

2,Whisk together the eggs and sugar until white, pale and resemble a mouse texture.

3. In a separate glass bowl melt together the butter and the 200g of chocolate over a saucepan of boiling water.

4. Combine

5. Sift in the flour and coco powder. Mix together. 

6. Line or butter & flour a deep baking tray and pour in the mixture. 

7. The original recipe states cooking time as 15-20minutes but mine took 30mins due to how thick the brownies were. At this stage you want them about 2/3s of the way cooked.

8. While the brownies are in the oven, use a big sharp knife to cut the creme eggs in half. This can take a while. 

9. Remove the brownies from the oven and gently place the chopped creme eggs on top. Return to the oven to cook for a further 10mins or until completely cooked.  

10. Remove from oven, cool, cut and serve. 

Creme eggs look and taste better the shorter amount of time they are in the oven :) Some of mine were 'overcooked' causing the creme to evaporate, crystallise and harden slightly. Knowing how long your brownie needs to cook is key :). 

Try mini creme eggs for smaller brownie pieces. 

Edit: The ones below are an instagram photo of the batch I made for my family over the easter weekend. :) I used a bigger tin and forgot to put the creme eggs in the fridge, which I actually think worked better as they melted across the brownies more.

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