Easter is the perfect time to munch on all things chocolate. Here at drizzle, we can’t get enough of the stuff! So we thought we’d show you our favourite recipe to make super gooey and delicious Creme Egg Brownies.
- 185g unsalted butter
- 185g good quality dark chocolate
- 85g plain flour
- 40g cocoa powder
- 3 large eggs
- 275g golden caster sugar
- 4-6 Cadbury’s Creme Eggs
- Large mixing bowl
- Small mixing bowl
- Electric hand mixer
- Wooden spoon
- Baking tin
- Baking paper
- Knife and chopping board (for cutting the Creme Eggs)
- Preheat the oven to 160c and grease a square baking tin.
- Melt the butter and dark chocolate together either in the microwave or over a bowl of near-boiling water.
- Break the eggs into a large bowl and tip in the caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake. This can take up to eight minutes. When the mixture is pale and thick, it’s ready for the next step.
- Pour the cooled chocolate mixture over the eggy mixture, then gently mix together with a wooden spoon or spatula.
- Place a sieve over the bowl of mixture and sieve the cocoa powder and then flour into the bowl. Lightly mix altogether.
- Pour the mixture into the baking tin and cook for 15 minutes.
- While the brownies are cooking, cut the Creme Eggs into halves.
- After 15 minutes, take the brownies out of the oven and gently press the Cadbury’s Creme Egg halves into the mix still gooey mixture, spacing them apart evenly.
- Put the brownies back in the oven for another 5 to 10 minutes.
- Leave to cool before removing from the tin and cutting.