A brownie adorned with a cadbury’s creme egg showed up in my newsfeed on Facebook earlier in the week, so I decided to treat us to some for Easter. I’ve used mini creme eggs as the large ones would have made them too sickly (imho!). The brownie recipe I have used is my tried and tested adaptation of the Hummingbird Bakery’s plain chocolate brownie which is chewy and moist and delicious. Enjoy!
For 12 portions you need
200g good quality plain chocolate
150g plain flour
325g caster sugar
1 tsp vanilla extract
6 mini cadbury’s creme eggs
Melt the chocolate and butter. Once melted and cooled slightly, mix in the other ingredients. Pour the batter into a lined swiss roll tin and bake at 160 degrees for about 15 mins.
Carefully cut the eggs in half, but don’t worry too much if they break a bit. After 15 mins, take the brownies out of the oven and push the halves of eggs into the semi cooked batter. Place them back in the oven for a further 15 mins to finish cooking.
Leave to cool for 10 min before removing from the baking tin and slicing into generous squares. Happy Ishtar!