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CREME EGG BROWNIES

30-03-13

The latest craze in baking to sweep the nation is the Cadbury Creme Egg Brownies as seen on the Creme Egg Facebook page. As soon as I saw the post pop up in the feed a few days ago I knew I had to give them a whirl, so yesterday I popped to my local shop and picked up a rather large supply of those yummy little eggs! I was a little wary of how rich or sickly these would be, but I was presently surprised as they aren’t sickly at all. Be warned though, this is a brownie you can not eat a lot of. It is pretty heavy going and filling!

The Recipe was really easy to follow, but I did make a couple of amendments  I used regular caster sugar instead of the suggested golden variety, and gave the brownies an extra 10 minutes cooking time. These are incredibly gooey inside, so much so that I think brownie is the wrong word for them. The texture is more like a chocolate pudding, with a firm, almost crunchy topping and a velvety runny centre. Whatever you want to call them though, they are really delicious and the perfect Easter weekend treat!

185g unsalted butter 

185g best dark chocolate 

85g plain flour 

40g cocoa powder 

3 large eggs 

275g golden caster sugar (i used regular caster sugar)

6 Cadbury’s Crème eggs cut in half.

Preheat the oven to 160C and grease a 20 cm square baking tin. 

Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it’s ready when the mixture becomes really pale and about double its original volume.

Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.

Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.

Pour into the baking tin and cook for 15 minutes then take out of the over and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes.
Leave to cool before removing from tin and cutting into squares.

Have you made these? How did yours turn out?

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10 comments on “CREME EGG BROWNIES

  1. Cheers! I tried this today using your blog for help. Blummin' delicious I tell you! I kept them in the oven a bit longer too as it was just way to gooey! Came out perfect and taste yummy!

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