With Easter fast approaching, this recipe has been causing quite a storm on Facebook and Twitter over the past couple of weeks. It first caught my eye when a friend of mine posted the picture on my Facebook wall..and after that different versions of this Easter themed treat kept appearing on my news feed almost every day.
I tried Cadbury creme egg cupcakes last Easter and they went down a storm with my lot, so I couldn’t resist giving these brownies a try.
They are quite possibly the richest brownies I have ever tried – if you like your brownies gooey with no trace of cakeiness, then this is the recipe for you.
If you want to cut these brownies into neat squares then I would recommend refrigerating them overnight before slicing. But if you just don’t want to wait (and I won’t blame you) then just grab a spoon and dig in! Vanilla ice cream is a delicious accompaniment.
All that’s left for me to say is just make them – your family and friends will love you!
Cadbury Creme egg brownies
180g dark chocolate, chopped
300g caster sugar
40g cocoa powder
85g plain flour
6 Cadbury creme eggs
Grease and line a 22cm tin with baking parchment or foil.
Slowly melt the butter and chocolate together in a heatproof bowl set over a pan of simmering water. Preferably using a mixer, whisk together the sugar and eggs for 5 minutes or until very thick and pale. It’s ready when the mixture is double its original volume. Gently stir in the cooled melted butter & chocolate mixture. Sieve the cocoa powder and flour over the mixture and gently fold in.
Pour into the baking tin and cook for 20 minutes then take them out of the oven and place the halved creme eggs on top, spacing them out evenly. Put back in the oven for 5-10 minutes. Leave to cool completely for at least two hours before turning out and cutting them.
If you aren’t a fan of creme eggs you can substitute them with Cadbury mini eggs or Oreos..or Reeces peanut butter cups would be amazing!