Heavenly Creme Egg brownies

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Lent seems to do the exact opposite for me than its intended to; I bake and eat chocolate (among other tasty treats) far more than usual! It’s cruel filling supermarkets with different varieties of chocolate egg during the time when many (crazy) people will be trying to give it up. I take full advantage of it, however, as I have done with these creme egg brownies. A lazy afternoon meant it was time to preheat the oven and bake something, this time with a seasonal twist. Consider this the Easter edition of my Christmas-inspired Terry’s Chocolate Orange Brownies.

I’ve never been much of a brownie-baker – cupcakes are my speciality – but I must admit this recipe has converted me. I found it on the Good Housekeeping website, and I’ll definitely be saving it for future reference! A word of caution: don’t be fooled by pictures online of immaculately halved creme eggs, it’s incredibly difficult to do, and ours involved a lot of strategic planning to disperse the good amongst the bad. My housemates are all in agreement that it’s the best brownie we’ve ever tasted, and I eve think the word ‘heavenly’ was used. If you’re a novice then don’t be afraid, if you’ve given up chocolate for lent then I’m sorry… Happy baking!

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Ingredients (makes 12)

  • 175g (6oz) unsalted butter, chopped, plus extra to grease
  • 150g (5oz) dark chocolate (70% cocoa solids), chopped
  • 3 medium eggs
  • 300g (11oz) caster sugar
  • 75g (3oz) plain flour
  • 40g (1½oz) cocoa powder
  • 6 Creme Eggs, halved

We knew they would run out instantly in our house if we only did 12 so we did 1.5 x the mixture to make 18!

Method

  1. Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure base of the bowl doesn’t touch the water). When melted and smooth, lift the bowl off the pan and set aside to cool for 20min.
  2. Preheat the oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment. Using a handheld electric whisk beat the eggs and sugar together in a large bowl until thick and moussey – about 5min.
  3. Add the melted and cooled chocolate mixture to the egg bowl and fold together with a large metal spoon. Sift over the flour, cocoa powder and a pinch of salt and fold together.
  4. Scrape mixture into the prepared tin, and level. Bake for 20mins, and whilst doing so cut the creme eggs in half. We struggled, but found that sawing them with a sharp knife worked better than going in for the kill! Carefully remove the part-baked brownies from the oven and top with the Creme Egg halves. Push them in gently, spacing them evenly across the tray.
  5. Bake for a further 10min or until there is no wobble left when you gently shake the tin. Ours were actually not quite cooked after this extra 10 minutes so we put them in for another 10 minutes and they came out still gooey! Trust your own judgement. Cool completely in the tin before cutting into squares, ensuring each brownie has a full egg half!

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