Creme Egg Brownies
The perfect Easter treat, fudgy gooey chocolate brownies, packed with creme eggs, then topped with more creme eggs, how will you eat yours?
Ingredients
- 200 g 70% dark chocolate
- 100 g Milk Chocolate
- 250 g Salted Butter
- 300 g Soft Light Brown Sugar
- 4 Large eggs
- 175 g Plain Flour
- 200g Mini Cadbury Creme Eggs Two bags, Whole
- 5 Cadbury Creme Eggs. Halved
Instructions
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Preheat the oven to 180c.
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Line a baking tray with baking paper (I used a 25x25cm tin).
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Melt the milk and dark chocolate, butter and sugar together over a low heat.
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Once they are melted remove from the heat and leave to cool for 5-10 minutes.
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Beat in each egg, one by one.
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Stir in the flour.
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Pour approx half of the batter in to your tin.
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Evenly spread the whole mini Creme Eggs over the mixture.
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Top with the remaining batter, and smooth out with a spatula.
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Half five Creme Eggs and then spread them evenly over the top of the mixture. (I placed them so that each piece had a part of a Creme Egg on).
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Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
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Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
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Enjoy! (There is also half a Creme Egg left over for any testing purposes that may need to take place...).