Every Easter I make these rich, gooey, calorific Creme Egg brownies and they always go down a treat. These brownies are ridiculously easy to make, however, when dealing with chocolate batter you have to keep a close eye on the oven because it’s so hard to tell whether they’re burning! I love my brownies really gooey but I appreciate others like them chewy, just adjust your oven times accordingly. I am by no means a great baker, everything usually comes down to guesswork and a few failed attempts, but so far I’ve only ever ruined one batch of these and I’ve been making them for a good few years now.
All you need is around 185g of good quality dark chocolate, unsalted butter (185g), plain flour (90g), cocoa powder (45g), 3 eggs, caster sugar (275g) and 6 Cadbury Creme Eggs or however many you can cram on top. Also, top tip – stick them in the fridge as it makes them easier to cut.
First, preheat the oven to 180oc/gas mark 4. Then melt the butter and chocolate together by sitting the bowl on top of a saucepan of hot water.
Whilst that’s melting, in a separate bowl, crack the eggs and add the sugar. Then whisk until the mixture becomes almost ‘fluffy’, this takes a good few minutes and will be pale and doubled in volume when ready. Add the cooled melted butter/chocolate to the egg/sugar mixture and gently fold in together.
Sift (sieve?) in the flour and cocoa powder and fold in gently, then pour the mixture into a baking tray. At least make an attempt not to lick the bowl clean and bake in the oven for around 25 minutes.
Don’t worry, when it’s ready it’ll still be quite runny. Cut the creme eggs in half, gently placing the halves onto the brownies, then pop back into the oven and bake for another 10 minutes to melt the creme eggs. Finally, let the brownies completely cool (this is really important) in the tin before cutting into slices.
As I said, I tend to make recipes up as I go but this seems to work for me. I don’t know why I associate Easter with baking but making these has turned into my annual tradition. Do you have any recipes that you like to whip out year after year?