Easter is a long way off but my friend has been telling me about how she has a fridge full of creme eggs since well forever (since Easter last year).
I tell her all the time to give me some so that I can make brownies. Finally she said she would give me some of her creme eggs and I have been thinking about creme Egg Brownies for a long time.
I added an extra two creme eggs to this recipe as I had them and wanted to make sure there was lots of creme Egg gooeyness in these brownies.
These brownies are super fudgy in the middle but the outside has a nice crust to it. The creme eggs do crystallize a little bit when they are cooked but you still get a chewy center when you bite into them.
These brownies are definitely one slice and that’s enough to hit the sweet spot.
With creme eggs being in all the shops now I would definitely recommend getting some to make these delicious brownies.
Preheat the oven to 160c and grease a 20cm square baking tin.
Melt the butter and dark chocolate together either in the microwave or in a bowl over hot water.
Break 3 large eggs into a large bowl and tip in 275g of golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake! This can take 3-8 minutes. TIP, you'll know its ready when the mixture becomes pale and about double it's original volume.
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together.
Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture.
Pour into the baking tin and cook for 15 minutes then take it our of the oven and gently press the Cadbury's Crème Egg halves into the mix spacing them apart evenly. Put back in the oven for another 5-10 minutes.
Leave to cool before removing from the tin and cutting.