Tuesday, 19 March 2013

Creme Egg Brownies!

Creme egg brownies

Recipes for creme egg brownies are everywhere online at the moment, so at the weekend me and Lucy thought we'd give it a go, and couldn't believe how easy it was! 

Basically, the recipe is for a simple chocolate brownie, with pieces of creme egg pushed in half way through the cooking process. I have adapted the recipe slightly from various ones I've seen recently.

This is a really fun Easter recipe and we will probably make another batch on Easter weekend itself.

You will need:
20cm baking tin
3 eggs
100g dark chocolate
270g caster sugar
185g unsalted butter
85g plain flour
40g cocoa powder
6 Cadbury’s Crème eggs cut in halves or thirds.
1 teaspoon of vanilla essence.

1. Preheat the oven to 160C and grease a 20 cm square baking tin.
2.Melt the butter and dark chocolate together in a bowl over boiling water.
3. Break 3 eggs into a bowl and tip in 270g golden caster sugar. With an electric mixer, whisk the eggs and sugar until they look thick,creamy, pale and doubles in size.
4. Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together with the vanilla essence.
5. Sieve the cocoa and flour over the top of the bowl and gently fold in to the mixture.
6. Pour into the baking tin and cook for 15 minutes then take out of the over and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes.
7. When cooled your brownies are ready to eat!

Creme egg brownie

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