Last week my social media pages were inundated with photos of chocolate from Easter. It may come as a shock, but I'm not a huge chocolate eater, other than high % dark chocolate that I can eat by the bar. However, sweet milk chocolate? - Not my bag. Like many of you though, I do get an insane amount of Crème Eggs from friends and family. And although I'm Admittedly not a chocaholic, I can never say no to a gooey brownie. So here is a deliciously chocolaty recipe that will put good use to any stray crème eggs you may have left over. | Prep time: 15mins | Cooking time 40mins | Serves 12 | Ingredients:185g Dark Chocolate185g Butter (or Margarine)85g Plain Flour40g Cocoa Powder3 Eggs275g Caster Sugar6 Cadbury Creme Eggs 1. To begin, pre-heat the oven to 180 and gas mark 4. 2.You need to stat your basic brownie batter. Melt the butter and chocolate together in a bowl over a pan of hot water. Once mixed together, leave to the side to cool a little. 3. Next mix your eggs and sugar using an electric whisk. This takes time and your mixture needs to double in size and thicken up. Your mix should also be pale in color.Add you egg and sugar mix to your cooled chocolate mixture. 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! 4. Sift in the flour and cocoa powder and fold everything together. TIP: Take your time and be gentle. Cut your creme eggs in half. This is tricky and doesn’t always turn out very neat, but don’t worry, it will still taste great! 5. Pour everything into your greased & lined tray, pushing the crème egg halves into the mixture and spaced evenly. Then bake in your preheated oven for 40 minutes. 6. I like mine still gooey in the middle however if you like yours a little more cakey, leave them in the oven for 50 minutes. Once cooked, leave to cool before cutting into 12 pieces and serving with vanilla ice cream. Have you ever tried Crème Egg brownies?
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