That’s right, I jumped on the ‘creme egg brownie’ bandwaggon! I’ve seen these everywhere and just had to give them a try too!
Why are creme eggs so awesome? And why aren’t they available all year round?!
I love Easter; apart from the month of December, it’s the only day of the year you can have chocolate for breakfast and not feel bad for it!
These creme egg brownies went within a day as we took them to a family meal on Easter Sunday! They taste amazing with ice cream or warmed up on their own.
Brownies are fairly straight forward anyway I think and all you then really need to do is drop in the creme egg, simples! There were so many different versions of this recipe, but this one was recommended to me via my Facebook page.
I also made some simple Easter nests made out of shredded wheat, chocolate and mini eggs, there’s a couple of photos below.
Below is the recipe, enjoy!
185g unsalted butter
185g milk or dark chocolate
85g plain flour
40g cocoa powder (not drinking chocolate)
3 large eggs
275g golden caster sugar
6 Cadbury’s crème eggs cut in half
1. Preheat your oven to 160C and grease a 20cm square baking tin.
2. Melt the chocolate and butter together. This can be done in a microwave or in a bowl over a pan of boiling water. Allow to cool.
3. In a large mixing bowl, break 3 large eggs and add in the golden caster sugar. Whisk the eggs and sugar together with a wooden spoon until the mixture is thick and creamy. This can take about 5 minutes. The mixture should look quite pale too.
4. Once your chocolate mixture has cooled, pour it over the egg mixture and gently fold together.
5. Sift the cocoa and flour mixture into the chocolate and egg mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in all of the mixture.
6. Once mixed well, pour into the baking tin and bake for about 15 minutes. Take the brownie out of the oven and gently press in your crème eggs, spacing them apart evenly so when you cut them up, there’s an egg in each one. Put the tin back into the oven for another 5-10 minutes.
7. The brownie should form a crust yet still feel soft to touch on top. Leave to cool before removing from tin and cutting into squares.
Until next Easter …