Easter Chocolate Brownies

31st March 2018

This Easter, why not try our delicious homemade Creme egg brownie recipe!

 

Use up all your leftover Easter treats as you’ll need lots of chocolate for this recipe. 

 

 

Preparation time: 20 minutes

 

Cooking time: 25-35 minutes

 

 

Serves 12/18

 

 

Ingredients: 

 

 

200g unsalted butter

100g milk chocolate

100g dark chocolate 

100g plain flour

50g cocoa powder 

3 eggs 

300g caster sugar 

Creme eggs - however many you desire, or have leftover

Chocolate chunks - any type of chocolate, chopped into small chunks

 

 

Method: 

 

 

Begin by heating the oven to 180c and lining a tin with baking paper. This will prevent the brownies from sticking to your tray. 

 

 

In a bowl, melt butter and milk & dark chocolate together. This can be done in the microwave or over the hob whichever is easiest for you. Try not to eat it all before you start baking! 

 

 

In a larger bowl, crack the 3 eggs and add the caster sugar. Mix these ingredients together with an electric whisk for the best result. The mixture should look doubled the original amount and pale. Thick and creamy texture is what you should be ultimately looking for with this part of the mixture.

 

 

Fold the melted chocolate and butter mixture into the egg mixture. Gently fold together until all the white mixture is now chocolaty. 

 

 

Over this bowl, make sure you sieve the plain flour and cocoa powder into the mixture. Gently fold this into the mixture. Add chocolate chunks to give each bite an even better chocolaty taste! 

 

 

You’re nearly done! Now pour the mixture into the baking tray and put into the oven. Cook until the mixture is nearly cooked - with a layer of thin paper-like chocolate on top. This will take around 20/25 minutes. Poke a knife into the mixture to make sure it is setting - sometime it may take slightly more or less time than required depending on the thickness of your baking tray. 

 

 

Add your chopped Creme eggs to the top of your brownies and cook for a further 10 minutes. Make sure that the Creme eggs don’t crystallise as you want to keep the Creme egg goodness. 

 

 

Make sure you leave them in the tray to cool. But once cooled, use the baking paper to easily lift the brownies out of the tray. Cut into good-size slices. It should make around 18 slices to share with family and friends! 

 

 

Once cut, place in a concealed tin and they will last for about a week or two - depending on who knows about them! 

 

 

 

Enjoy! 

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