Wednesday, 3 April 2013

Easter: Creme Egg Brownies

These beauty's have proven quite popular this easter, so i thought i'd hop on the bandwagon and give them a go. Of course you don't have to use creme eggs, you can use any egg your heart desires.

This is a great recipe with or without the chocolate eggs and also to use up all the left over chocolate from easter time (thats if there is any.) Its also an easy recipe to do with little ones as you can't go wrong and its fun for them.

Creme Egg Brownies 

  • 5 Creme Eggs, halved (Sneaky half for the baker ;))
  • 200grams of Milk Chocolate 
  • 10grams of White Chocoalte 
  • 320grams of Caster Sugar 
  • 20 grams of Cocoa Powder 
  • 135grams of Plain Flour
  • 3 Eggs
  • 170grams of Unsalted Butter
  1. In the mircowave melt the butter and chocolate together in heatproof bowl, in short bursts for round about 1 minute 20. 
  2. Pre heat the oven to 180c. Line the brownie tin with butter and cocoa powder.  
  3. Meanwhile measure out the sugar in a large bowl, once the butter and chocolate has melted pour over the sugar a stir until combined. 
  4. Measure out the flour and mix the eggs into the sugar mixture with 2 tablespoons of flour to stop the mixture from curdling. Once the eggs are incorporated fold in the rest of the flour until combined. 
  5. Pour the brownie batter into the prepared tin and bake in the preheated oven for 25 minutes. Once cooked leave to cool before placing in the fridge for a further hour or 2 to set.  
  6. Once Set slice the brownies into squares, leavings them to reach room temp before serving.