Easter Egg Brownies| So Naughty but So Nice

cream egg brownies recipeCreme egg brownies

I have been meaning to try this recipe for a little while after my best friend Sarah shared it with me, and after seeing Becky form Milk Bubble Tea bake her Creme Egg Cupcakes I had major cake envy and spent last night baking these naughty treats above.

The original recipe is for Cadbury Creme Egg Brownies and it has circulated various food blogs over the run up to Easter, but as members of my family do not like Creme Eggs my boyfriend suggested we made Cadbury Caramel Egg Brownies as well. The mixture of gooey brownies with the Caramel or creme egg filling is just divine!

You will need;

185g unsalted butter, 185g chocolate, 85g plain flour, 40g cocoa powder, 3 large eggs, 275g golden caster sugar, 3 Cadbury Creme eggs cut in half, 3 Cadbury Caramel Eggs cut in half.

Preheat your oven to 160C and grease a 20cm square baking tin. Melt the butter and chocolate together. Break your eggs into a large bowl and tip in the golden caster sugar. Beat them together for a good 3-5 minutes, or until the mixture looks thick, creamy, pale and double its original volume.Β  Pour the cooler chocolate mixture onto the eggy mouse, and gently fold together.Sieve the cocoa power and flour onto the top of the mixture, then gently fold it in. Pour the mixture into your baking tray and cook for 15 minutes.

Creme egg brownie before baking

Take your tin out of the oven after 15 minutes and gently press the Cadbury Creme and Caramel Egg halves into the mix. Space them evenly apart and don’t push them too far in otherwise they will sink. Put the tin back into the oven and bake for another 5-10 minutes, or until when poking a skewer into the mixture it comes out clean. Leave to cool before removing from the tin and cutting into squares.

Creme Egg Brownie After Baking

A little Easter treat for yourself and a fun way to make your chocolate brownies a bit more interesting! Do you think you will give them ago? What is your favourite Easter treat?

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