Easter is just around the corner, which means that chocolate will be coming out of our ears pretty soon. Why wait until Easter to eat Creme Eggs though, especially as they've been in the shops since Christmas, unless of course you've given up chocolate for lent, in which case you'll have to wait a couple more weeks!
Chocolate brownies are a very popular dessert in this household, especially served warm with vanilla ice cream. For these Cadbury Creme Egg brownies I used the same recipe as my Jammie Dodger Brownies but increased the quantity slightly as I wanted the brownies to be thick enough to surround the Creme Egg half.
Crispy on the top and rich and gooey inside. So indulgent and hard to resist.
If you want neat squares then wait until fully cooled before slicing, however if you can't wait then just grab a spoon and dive in whilst they're still warm!
Cadbury Creme Egg Chocolate Brownies - makes 12
240g dark chocolate
325g caster sugar
4 medium eggs
80g cocoa powder
70g plain flour
1 tsp baking powder
6 Cadbury Creme eggs, halved
- Add the butter & chocolate to a saucepan over a low heat and stir until melted
- Set aside until cooled slightly
- Whisk the sugar & eggs together until pale and creamy and doubled in size
- Sift together the cocoa powder, flour and baking powder
- Whisk the melted chocolate & butter into the eggs and sugar
- Fold in the flour, cocoa powder & baking powder until fully combined
- Pour mixture into a baking tin lined with baking paper (I used 11 x 7 inch pan)
- Bake in a preheated 160 degree C oven for 20 minutes
- Add the Creme Egg halves before baking for an additional 20 minutes - you want the top to be crispy and the centre to be a little gooey