Creme Egg Chocolate Brownies
User Reviews
4.9
26 reviews
Excellent
Creme Egg Chocolate Brownies
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Creme Egg Chocolate Brownies are filled with molten creme egg, dark and milk chocolate then topped with mini creme eggs. Just heavenly!
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Ingredients
- 50 g chocolate broken up, plain
- 1 creme egg broken
- 115 g butter unsalted
- 2 egg beaten, large
- 190 g muscovado sugar dark brown
- 115 g self-raising flour
- 25 g cocoa powder
- 100 g milk chocolate chopped into small chunks
- 1 pack mini creme eggs 8 in total, halved (a knife dipped in hot water helps)
- icing sugar for dusting
Instructions
- Pre-heat oven to 180⁰C.
- Grease and line a 20cm square cake tin.
- Sieve flour and cocoa powder together into a bowl.
- Put butter, plain chocolate and creme egg into a bowl over barely simmering water (don’t let the water touch) and melt together, stirring to mix.
- Allow the mixture to cool for a few minutes.
- Stir in beaten eggs, Muscovado sugar, flour, cocoa and milk chocolate chunks mixing well.
- Spoon mixture into tin and level with a spatula.
- Place mini creme eggs halves (yolk side up) on top at equally spaced intervals (4 x 4).
- Place on the middle shelf of oven and bake for 27 – 30 mins.
- Ready when a crust has formed, centre is lightly springy and mixture doesn’t wobble on shaking.
- Allow to cool in tin for 15 minutes before transferring to a wire rack to cool.
- Dust with a little icing sugar and cut into 16 squares.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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