Happy Easter everyone! Hopefully you’ve received lots of eggs, and chocolatey goodness today. I have a special Easter post today, which is a super chocolatey recipe of chocolate and creme egg brownies! I’m pretty sure everybody loves brownies, so here is a little Easter twist on them.
You will need:
-100g unsalted butter (softened)
-200g good-quality dark chocolate
-250g caster sugar
-4 eggs, beaten
-1tsp vanilla essence
-60g plain flour
-60g cocoa powder
-6 mini creme eggs, halved
Step 1) Preheat the oven to 180 degrees celcius / 350 degrees fahrenheit / gas 4. Grease and line a 15cm sq brownie tin.
Step 2) Break up the chocolate into a glass bowl and melt over a pan of simmering water. Take off the heat and leave to cool in the bowl.
Step 3) Meanwhile, in a food mixer beat the butter and sugar until fluffy. Gradually add the eggs beating after each addition. Also mix in vanilla essence.
Step 4) Spoon the cooled, melted chocolatee onto the mixture, then blend in throughly. Sift the flour and cocoa powder into the mixture and gently stir in. When completely combined spoon the mixture into the prepared tin and spread evenly.
Step 5) Bake in the oven for 15 minutes then add the mini creme egg halves, cut side up. Return to the oven for 5 minutes or until creme eggs have started to melt, and the brownies feel firm to the touch but still a bit fudgy.
Then you’ll have your super yummy chocolate creme egg brownies. This recipe is originally from Good Housekeeping Magazine, not my own. Enjoy baking!