Last week one of my cousins had posted a picture on Facebook of his first attempt at making Crème Egg chocolate brownies. The picture looked so good that I decided that I that i was going to make my own brownies over the Easter weekend.
There are no shortage of internet recipes for Crème Egg chocolate brownies although most of them use the full size fondant filled chocolate eggs. I decided to use mini eggs in my own recipe as I didn't want the sweet fondant filling to overpower the sumptuously rich dark chocolate flavours of the brownies. I think that my adaptation works very well! Give them a go and let me know how you get on.
- 185g dark chocolate
- 185g unsalted butter
- 85g plain flour
- 40g cocoa powder
- 3 eggs
- 275g caster sugar
- 8 mini Cadbury Crème Eggs, halved
- First preheat the oven to 180C . Then,melt the butter and chocolate together, either in the microwave in 30 second bursts or by sitting the bowl on a saucepan of hot water. Once melted set to the side.
- In a separate bowl, crack in the eggs and add the sugar and then whisk until the eggy sugar becomes almost mousse like, it will take a good few minutes but it will be pale and will have doubled in volume and size. Next, add to this the cooled melted butter/chocolate and combine it all together.
- Sift in the flour and cocoa powder and gently fold it in, before pouring the mixture into a regular baking tray. Bake in the oven for 15-20 minutes.
- Once baked remove from the overn and cut the creme eggs in half, gently placing the halves onto the brownies – evenly spaced, then pop back into the oven and bake for a further 10 minutes to melt the creme eggs. Finally, let the brownies completely cool in the tin before cutting into slices.
Cadbury have promised that Crème Eggs will only be around for a couple of short months so don't waste too much time drooling over the picture of my delicious brownies for too long!!