Wednesday, 2 April 2014
Cadbury's Creme Egg Brownies
Technically, I didn't make these this year. I made them 2 years ago when they were all over Facebook, and I am by no means claiming this recipe as my own, but they went down so well, that they're too good not to share! Plus I had a request from a good friend for the recipe that I used :) This recipe has been slightly adapted from Precious Little Words recipe, and sorry about the photo - I didn't take a proper one of the brownies at the time, only one of the egg I almost lost!
180g unsalted butter
180g dark chocolate
3 large eggs
250g golden caster sugar
85g plain flour
40g cocoa powder
6 Cadbury’s Creme eggs cut in half
Preheat your oven to 160C and grease or line a deep sided square baking tray/dish with greaseproof paper.
Combine the butter and chocolate in a heatproof bowl, and melt over a pan of simmering water. Leave to one side to cool. You can also do this in the microwave, just be careful not to burn the chocolate.
In a separate bowl, whisk the eggs and sugar until it's thick, creamy and doubled in size.This can take some time, so use an electric whisk if you've got one.
Gently pour the cooled chocolate mix over the egg mix, and carefully fold together, trying not to knock too much air out of the mixture.
Sieve the flour and cocoa powder into the bowl and again, carefully fold this into the mixture.
Pour into your prepared tray/dish and bake for 25 minutes.Remove it from the oven and add the creme egg halves, creme side up, pressing them lightly into the half baked batter. Put it back in the over for another 10 minutes. They will still be squidgy in the middle when you take them out of the oven, but will firm up a little once they've cooled, making soft, fudgy brownies. If you want really gooey brownies, reduce the cooking time by about 10 minutes.
Leave to cool completely before removing from tin and cutting into squares.