Easter Creme Egg Brownies

Whilst flicking through the recent Asda Good Living magazine I found this recipe called ‘Oozy Chocolate Egg Brownies’. As a big brownie and baking lover, I was keen to give this a go! Easter has passed but it wasn’t that long ago and I didn’t get the chance to make many Easter recipes due to making Amelia’s 1st birthday cake. Technically it is still the Easter period what with it being the Easter holidays so I’m making the most of themed baking!

The original recipe which can be found here said to use 6 standard sized creme eggs, however, Jack ate the ones that I had before I had a chance to make this so instead I decided to use 2/3 mini creme eggs per square. We also thought that maybe large mini eggs would be a little be too sickly.

Ingredients

  • 14 Cadbury Mini Creme Eggs
  • 225g Butter
  • 100g Cocoa Powder
  • 4 Large Eggs
  • 450g Caster Sugar
  • 1/2 tsp Vanilla Extract
  • 150g Self-raising Flour, sifted

Method

  1. Cut the creme eggs in half and put them on a plate in the fridge – cut side up – for at least 30 minutes. 
  2. Pre heat the oven to 180C/Fan 160C/ Gas 4.
  3. Grease a 24cm shallow square tin/small roasting tin and line it 2/3 times with baking paper (this will stop burnt edges)
  4. Melt the butter in a small pan. (I melted mine in the microwave for 3 reps of 30 seconds, stirring in between)
  5. Remove pan with melted butter in from the heat and stir in the cocoa powder.
  6. Set aside the mixture for 10 minutes.
  7. Whisk the eggs, sugar and vanilla together in a large bowl until pale and foamy.
  8.  Stir in the cocoa mixture then sift in the flour.
  9. Pour the mixture into the lined to and bake for about 20 minutes. 
  10. Remove from the oven then put the creme eggs into the top of the brownie – pressing them gently so the surface is level with the top of the cake mixture then return to the oven for a further 10 minutes or until the top is firm but the middle is soft. 
  11. Allow to cool in the tin for 10 minutes then turn out onto a wire rack

*Cut into squares before serving*

When I made this I amended a few little parts to suit my personal preferences. If you don’t want such a gooey brownie all you have to do is bake it for longer and keep testing it until you reach your desired preference. And if you want a more gooey brownie, simply bake for less time!

It really is such a delicious brownie with a creme-y twist that was very enjoyable.

Serve hot out of the oven with double cream, or warm in the microwave for 30-60 seconds, and somehow it manages to get even more amazing!

 

If you give this recipe a go yourself let me know how it turned out either via Instagram or comment below 🙂

Happy Baking!

*****

 

 

 

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