Saturday, 26 March 2016

Easter Baking: Creme Egg Brownies


Before you start:
Preheat your oven to 160°C and prepare a 20cm square baking tray by lining it with baking paper or lightly greasing it.




(Note before: The shown ingredients here create 12 brownie slices. I however did not have a square tin so as you can see to create even portions I only used 4 creme eggs halved which gave me 8 portions. This can be altered to your liking and the brownie recipe would still stay the same)

First off, melt the butter and the dark chocolate together either in the microwave or in a bowl over a pan of boiling water. While this is melting, crack the 3 eggs into a (different) large bowl and add the golden caster sugar. Then using an electric mixture you will need to whisk the two together until the mixture has lightened in colour and doubled in size.


Once the melted butter and chocolate mixture has cooled slightly, this then needs slowly adding into the egg and sugar mix you have just created and folding until combined.


Next, sieve the flour and cocoa powder into the mixture and again fold everything together until thoroughly combined. Once this is all done the mixture should be poured gently and evenly into the prepare tin.


Place into the oven to cook for roughly 15 minutes. Once the time is up, remove from the oven and gently press the Creme Egg halves into the top of the mixture, trying to space them evenly apart. This then needs putting back in the oven for a further 5-10 minutes. Once completely cooked, leave to completely cool in the tin before removing as the brownies can be a bit gooey to start with!


So this is the finished product! Again quite sickly but you could easily make the portions smaller with this one! I found this recipe in my local newspaper (as I did with the Creme Egg Scotch Eggs) and was bursting to share it with you all in time for Easter! Let me know what you think!


If you liked this post, you may also like - Puff Pastry Bunnies or Creme Egg 'Scotch Eggs'

Disclaimer: This blog post is in no way sponsored and all opinions and photographs are my own.

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