CREME EGGS… possibly Cadburys BEST creation to date ❤ Chocolately, creamy, gooey… YUM!! As they’re only around for a brief time in the shops I felt like I needed to make the most of this and take advantage of them being EVERYWHERE. So, I gave into the temptation and bought some to make, for the first time … Creme Egg Brownies 🙂
Now, I feel like there should be a warning attached to this recipe… it is most definitely not for the chocolate faint hearted! It’s packed full of chocolate and is super rich, fudgey and an all round chocoholics dream! You have been warned that making and eating these delicious brownies may cause an immediate sugar rush! ❤
This is my go to recipe for brownies, and then I make additions to make them extra scrummy, like creme eggs! The aroma when you’re baking these brownies is so good, whilst they were baking in the oven all I was thinking about was eating them, still warm and gooey – delish! They really don’t disappoint and definitely won’t last long at all.
The brownies themselves are quite big but you get a whole half of a creme egg so it is totally worth it! If you’re feeling generous you could even share one…or you can completely indulge in this mouth-watering and scrumptious delight!
Creme Eggs + Brownies = absolute heaven ❤
275g plain chocolate
275g unsalted butter
325g caster sugar
4 medium eggs
1tsp vanilla extract
125g plain flour
50g cocoa powder
1tsp baking powder
6 creme eggs
1 – Preheat the oven to 170C and line 2 baking tins.
2 – Melt the chocolate and butter together. Either in the microwave in short 30 second blasts or in a bowl over a pan of boiling water.
3 – In a separate bowl whisk the sugar, eggs and vanilla extract until just frothy.
4 – Pour the egg mixture into the chocolate mix and stir well.
5 – Sieve the flour, cocoa and baking powder into the chocolate mix and stir until just combined.
6 – Pour into the trays until half full, depending on how thick you like your brownies.
7 – Bake for 15 minutes. Chop the creme eggs in half. After the brownies have been in the oven for 15 minutes, take out and push the creme egg halves into the brownie. Space them out into portions, depending on the size of the tin you should be able to make at least 10 portions, if like me you like them bigger!
8 – Bake for another 5 minutes until the top of the brownie starts to crack, the centre doesn’t wobble and the creme eggs are nicely melted. Best eaten still warm ❤
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