Creme Egg Brownies

 

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I love eggs. Growing up the yolk of a normal egg never fussed me, I’d happily eat the white and leave the runny yolk. Not with a creme egg. I could take or leave the chocolate but that gooey centre was my kryptonite. I know Easter is over and the likelihood there’s a couple of crème eggs lying around is pretty low. However, if you’ve got some unbelievable self-restraint, or like me you’d rather eat your own bodyweight in hot cross buns, here’s a little something to make your crème egg taste even sweeter. Image

Crème Egg Brownies:

  • 3 eggs
  • 150g dark chocolate
  • 170g butter
  • 1 tbsp. treacle
  • 80g plain flour
  • 200g brown sugar
  • 40g cocoa powder
  • 2 packets of mini crème eggs
  • 6 crème eggs

Preheat the oven to 180C and prepare your brownie pan

Melt the butter, treacle and dark chocolate in a heatproof bowl over a pan of simmering water.

* These were a spur of the moment bake and I didn’t have enough dark chocolate, I’d have liked to use 175g but I added treacle instead to give add a rich flavour and subdue of the sugariness – they’re still pretty sweet. Image

Once melted set it aside and allow it to cool.

Whisk the sugar together with the eggs until the mix is frothy and has about doubled in volume, about 5 – 10 minutes. If in doubt, keep mixing

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*This might take slightly longer and not happen so much with brown sugar as it does with caster but I prefer the flavour of brown sugar. Image

Once your eggs and sugar are smooth, glossy and full of volume fold in the melted chocolate.

Sift the flour and cocoa powder into the mix and fold once again until just combined, don’t over mix. Image

Pour half the mix into a prepared tin and press in your mini crème eggs, pour over the rest making sure the eggs are covered.

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Bake for 15-20 minutes at 180C, cut your 6 creme eggs in half ready to place on top.

As you can see my Creme Egg cutting skills leave a lot to be desired. Image

Take the brownies out and place the creme eggs into the top, pressing down gently. I didn’t evenly distribute mine but for you perfectionists out there feel free to arrange them in neat rows.

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Bake for a further ten minutes until the creme eggs start to look a little bit more fried than hard boiled.Image

 

 

I lined my tin with tinfoil as I’d run out of baking paper. I don’t recommend this, particularly not for these brownies where the crème eggs stick to the tinfoil. Also worth noting here is that you must let the brownies cool, preferably in the fridge until stone cold. I was far too keen to start slicing and ended up making a mess of them.

They were still gorgeously fudgy and didn’t last very long in my house.

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The brownies are quite sweet, just as treats should be. If you’ve got a favourite brownie recipe you’d like to use then by all means go for it and just stick a couple of creme eggs in the top. I’m sure the results will be the just the same. You can’t really go wrong with brownies and creme eggs.

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