Creme Egg Brownies

It's not even February but the shops already have Easter goodies on their shelves, urging you to grab a bargain before the prices shoot up in a few weeks time. So I decided since the shops are ready for Easter, I should probably get in the seasonal spirit the only way I know how, by baking. My take on Crème Egg Brownies went down a storm last year so I thought I would try and perfect them this year. So here's the recipe to this yummy chocolate treat, and the best thing is you can use the brownie batter recipe and turn it into any flavour brownie you'd like! I'll leave some of my favourite suggestions at the end of the recipe, and if you have any delicious inventive ideas of flavours then definitely leave me a comment! I'd love to hear some of your suggestions!

 Ingredients:
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
275g caster sugar
3 eggs
Crème Eggs (I use 8 mini crème eggs)

 Method:
Pre-heat your oven to 160 degrees Celsius and grease a 20cm square baking tin.
Melt together the butter and chocolate in a bowl over a pan of boiling water, stirring occasionally. Leave to one side to cool whilst you prepare the rest the ingredients.
Pop the crème eggs into the freezer until needed, this will help them to keep their filling whilst they cook.
Beat together the eggs and sugar, until thick and creamy and pale in colour. It should be a similar consistency to milkshake.
In a separate bowl, sieve together the plain flour and cocoa powder.
Once the butter and chocolate mix is cool, fold into the egg mix, going careful not to knock out any of the air. Then fold in the sieved cocoa and flour mix. Pour into your cake tin and cook for 15 minutes.
Meanwhile, remove the crème eggs from the freezer and cut them in half lengthways, down the seam. Once your brownie has been in the oven for 15 minutes, press the crème egg halves into the top of the mix, and pop back in the oven for another 10 minutes. Once a crisp layer has formed on top and the mix starts to move away from the side of the tin, remove your brownie from the oven.
Leave to cool, slice up, and serve!
The perfect dish to get you in the Easter mood!


As mentioned earlier, here are some alternative brownie flavours you can use with the same brownie mix recipe:
  • Fresh berry (strawberries, blueberries, raspberries)
  • Cherry
  • Rum and Raisin
  • Peanut Butter
  • Coffee
  • Walnut
  • Chocolate Chip
  • Caramel
  • Coconut
Happy baking!
Charley x


Comments

Post a Comment

Popular posts from this blog

The Hummingbird Bakery's Rocky Road Bars

Rocky Road is a delightful dessert. It always goes down a treat at parties, coffee mornings, at home with the family-pretty much anywhere to be honest. My favourite recipe for Rocky Road has got to be by The Hummingbird Bakery. It's absolutely gorgeous, and it's such a quick and easy recipe. It also makes 12 generous portions so there's no need to fiddle on with multiplying the recipe to make sure it serves everyone. Great right? So without further a do, here's the recipe! Ingredients: 1.4KG milk chocolate, roughly chopped 8 regular sized chewy, filled chocolate bars of your choice (such as Snickers or Mars), roughly chopped 100g marshmallows 180g maltesers 100g dried apricots, roughly chopped 100g raisins 100g cornflakes 100g chocolate vermicelli *You will also need a 33x23x5 cm baking tray, lined with greaseproof paper* Method: Put the milk chocolate into a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the ...
Read more

St David's Day: Welsh Cakes

Image
Happy St David's Day/Dydd Gŵyl Dewi Hapus to all my Welsh readers and family! Have a spectacular day! Today's recipe is a classic Welsh one, and is a good old family recipe...Welsh Cakes. They are basically my favourite thing on the planet, and whenever I go to Wales I always come home with a pack (or ten) of these beauties. You won't be disappointed. Ingredients 8oz self raising flour Pinch salt 4oz softened butter 4oz caster sugar, plus a little extra for dusting 0.5 tsp mixed spice 1 tsp currants 4oz currants 1 egg, beaten Method Sift the flour and salt in a bowl. Rub in the butter. Add the sugar, spice, syrup and currants. Mix in the egg to make a soft dough. Pat out on a lightly floured surface, to a quarter of an inch thick. Use a medium scone cutter to cut out into rounds. Bake on a medium hot griddle pan, turning once until golden brown on both sides. Remove to a wire rack to cool and dust with sugar while hot. How simple is that? They rea...
Read more

Rosemary, Black Pepper and Sea Salt Scones

Image
Hello! Today's recipe is a makeshift one. I fancied making some scones, but wasn't too sure what type or what shape to make, and so I ended up picking some fresh rosemary from the garden, and pairing it with some cracked black pepper and sea salt flakes. They turned out pretty scrummy! Ingredients 2 cups plain flour 4 tsp baking powder 1/4 tsp sea salt flakes, plus a little extra to finish 1 tsp sugar 1 tbsp. butter 1 tbsp. freshly chopped rosemary (or 1 tsp of dried) 1 cup milk (I didn't use the whole cup full, but you can use the remainder for washing before baking.) Method Pre-heat the oven to 220C. Sift the dry ingredients into a bowl, and rub in the butter. Add the rosemary, and mix again, before adding the milk. Combine with your hands to form a soft dough. Roll out on to a floured board to 1.5 inch thickness and cut into either rounds or squares. I also shaped some of mine into a doughnut shape by rolling out a section of the dough into a long thin ...
Read more