With Easter just a couple of days away it means its time to start prepping for copious amounts of chocolate and cake. So why not start off with this easy peasy Cadbury’s Creme Egg Brownie? It’s so goooooood and fitting for the occasion, I think even Mary Berry would be proud of it. Unfortunately for me, with my body mass increasing rapidly this year I have been trying to cut down on my food to mouth ratio, resulting in only one slice of this goodness being consumed by me personally. Although the family soon swallowed it all up. Lets begin…
What you will need:
- 85g Plain Flour
- 40g Cocoa Powder
- 3 Eggs (free range)
- 275g Caster Sugar
- 185g Dark Chocolate
- 185g Butter
- 6 Cadbury Creme Eggs
- Start off by whacking your oven on 180 degrees or gas mark 4 to pre-heat.
- Melt the butter and chocolate together in a bowl, pop it in the microwave for 30 second intervals and stir till fully combined (be careful not to burn).
- Once melted, leave to cool and listen to a bit of S Club 7 or Adele whatever your preference.
- Mix your eggs and sugar, I use an electric whisk because I just don’t have the patience for old-fashioned manual. Your mixture should thicken and turn into a pale colour.
- Add your egg and sugar mix to your cooled chocolate mixture. (Don’t add when the chocolate is hot! This will cook the eggs and give you some kind of weird scrabbled chocolate egg mixture.)
- Sift in the flour and cocoa powder and fold everything together, whilst making a cloud of chocolatey delight.
- Pour everything into your brownie tray (I use a silicone tray because its just so much more convenient) and cook for about 20 mins.
- Whilst that’s cooking, get yourself a cuppa and then begin cutting your creme eggs in half. This can sometimes go a bit wrong, that’s why I always have a couple spare just incase. On the plus side you can just eat the ones that go wrong and no one will ever know.
- After 20mins cooking, take out your brownie tray. I should look like its beginning to ‘crispin’ up around the edges and on the top. Place your egg halves on top of the half-cooked brownies and gently press down into the soft middle.
- Bake for a further 10 – 15 mins depending on what kind of texture you are looking for, I love my brownies to be pretty ‘fudgey’ when they have cooled so I just bake for a further 10mins.
- Once cooked, leave to cool before cutting and consuming. Then enjoy the chocolatey gooieness with a tall glass of milk. mmm.
Want to know how to me SUPER easy but amazing looking show stopper cake? Check out my Mini egg cake recipe here.
So there you have it. I don’t think you can get easier than that for something so yummy! And even if each slice is very high in the calorie scale, its Easter!
I hope you all have a HAPPY EASTER and if you don’t celebrate Easter just have a good weekend!