Cadbury Creme Eggs have to be one of my favourite things about Easter. This year I had quite a few and decided to use some of my extras in some baking – therefore making these Cadbury Creme Egg brownies.
– 185g unsalted butter
– 185g best dark chocolate (at least 75% cocoa)
– 85g plain flour
– 40g cocoa powder
– 3 large eggs
– 275g golden caster sugar
– 6 Cadburys Creme Eggs (cut in half)
1) Preheat the oven to 160c and grease a 20cm square baking tin.
2) Melt the butter and dark chocolate together either in the microwave or in a bowl over hot water.
3) Break 3 large eggs into a large bowl and tip in 275g of golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake! This can take 3-8 minutes. TIP, you’ll know its ready when the mixture becomes pale and about double it’s original volume.
4) Pour the cooled chocolate mixture over the eggy mousse, then gently fold together. TIP: Make sure your chocolate mixture is at least luke warm, or cooler. If the chocolate mixture is too hot it will cook the eggs!
5) Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture.
6) Pour into the baking tin and cook for 15 minutes then take it our of the oven and gently press the Cadbury’s Crème Egg halves into the mix spacing them apart evenly. Put back in the oven for another 5-10 minutes.
7) Leave to cool before removing from the tin and cutting. I found these brownies taste amazing warmed up and served with vanilla ice cream!
– Credit to BBC Good Food for the recipe