Creme Egg Brownies
Heck it's been a while eh?! Seeing as it's nearly Easter (and we're still in Lockdown looool) I thought this was the perfect chance to jump back in with another banger of a recipe for ya! Enjoy pals xo
For these Creme Egg Brownies, you'll need:
- 125g unsalted butter
- 125g milk chocolate
- 2 medium eggs
- 185g caster sugar
- 60g plain flour
- 25g cocoa powder
- 50g white chocolate
- 5 Cadbury Creme Eggs
Start by popping the Creme Eggs in the freezer, this will help them keep their shape. Preheat your oven to 180c/170c fan, then grease and line a 7inch square tin. Measure the butter and milk chocolate into a microwave safe bowl and microwave at 30 second intervals until it's all melted. Leave to the side to cool.
In a large bowl, whisk together the sugar and eggs until light and fluffy. You'll know they're ready when it leaves a trail on top of the mixture as you take the whisk out. If you are doing this by hand it will take 5-10 minutes but stick with it - I promise they'll be worth it!
Once the butter and chocolate mixture is about at room temperature, slowly pour it into the eggy mix and fold in gently. (You've just spent all that time adding air to these brownies so be careful not to knock it all out). Next add in the flour and cocoa powder gently folding again until it's well combined. Finally, roughly chop the white chocolate into chunks and stir through.
Pour the brownie mix into the prepared tin and bake for about 20 minutes. They should be flaky but still have a good wobble. Just before the timer goes off, take your Creme Eggs out of the freezer and cut them in half length ways (please be careful - we don't want anyone losing any thumbs!). Take the brownies out of the oven and gently pop the Creme Egg halves on top, pressing in slightly. Put the brownies back into the oven for another 5 minutes to let them melt a little.
Once baked, run a knife around the edge of the brownies to unstick them from the sides of the tin. While they're still a little warm you can add a few chopped mini eggs for an extra festive touch. Leave to cool completely in the tin before cutting.