It's Cadbury Creme Egg season once again so it's time to make the most of them before they disappear off the shelves until next year.
I've seen lots of Creme Egg Brownies across the Internet, including lots of great ideas on the Cadbury UK Google + page, and I've been tagged in Facebook pictures with requests for me to make them, so I thought it was about time.
I decided to try individual brownies, baked in cupcake cases - they're much easier to share this way and you can eat them fresh from the oven, without having to wait for them to cool to cut into equal pieces.
I received my Creme Eggs in the post and some of them were a little worse for wear. Any of the fondant not contained within the chocolate casing starts to cook and it goes quite chewy so it's best to try & keep the eggs from breaking if possible - unless you like the chewy bits of course.
Creme Egg Brownies - makes 12
180g Dark chocolate
180g dark soft brown sugar
pinch of sea salt
110g plain flour
20g cocoa powder
6 Cadbury Creme Eggs, halved
- Add the chocolate, butter, sugar & salt to a large pan
- Heat gently until melted & smooth
- Remove from heat & allow to cool slightly
- Beat in the eggs
- Beat in the flour and cocoa powder
- Line a 12 hole muffin pan with paper cases
- Divide the mixture between the cases - fill to approx 2/3
- Add the halved eggs to the top, cut side up, and press down a little
- Bake in a preheated 180C oven for approximately 15 minutes
No need to allow these babies to cool down - just eat warm from the oven with ice cream
I was sent 6 Cadbury Creme Eggs which I used in this recipe