Cadbury’s Creme Egg Brownies

recipes for EasterI couldn’t help but post this fabulous recipe that a friend shared with me today for Cadbury’s Creme Egg Brownies – that whilst so terribly naughty will no doubt taste amazingly good and have your kids eating out the palm of your hands this Easter.

You Will Need…

  • 185g unsalted butter 
  • 185g best dark chocolate 
  • 85g plain flour 
  • 40g cocoa powder 
  • 3 large eggs 
  • 275g golden caster sugar
  • 6 Cadbury’s Crème eggs cut in half.

How To Make the Brownies

  • Preheat the oven to 160C and grease a 20 cm square baking tin. 
  • Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
  • Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it’s ready when the mixture becomes really pale and about double its original volume.
  • Pour the cooled chocolate mixture over the eggy mousse, and 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 to the mixture.
  • Pour into the baking tin and cook for 15 minutes then take out of the over and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes.
  • Leave to cool before removing from tin and cutting into squares.

They are 100% sinful but I am certainly giving them a go no doubt with some taste testing help from Miss Roo. Need some more Easter baking inspiration? Check out the amazing recipes on Pinterest for more Cadbury’s Creme Egg brownies :-

Source: gingerbreadcake.wordpress.com via Kevin on Pinterest

——

Disclaimer: This is a personal post and the views expressed in it are my own and the article cannot be reproduced without prior permission.  Interested in getting a review, competition or guest post for your product? Contact me Charlotte Everiss for details.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

16 comments

  1. Fran says:

    These looked so good I had to give them a go, I’m not sure what went wrong, but they were a bit of a disaster- they are basically a very tasty but utterly un-brownie-like liquid goo! More flour maybe? Good luck if you decide to try!

  2. James says:

    Like Fran, mine came out like goo, not cooked at all, in the end I had to leave them in the oven for a full hour before they resembled a brownie.

  3. Julie limb says:

    I have tried these and agree with Fran – mixture way too runny and a 20cm tin means that the mixture is very deep – certainly did not set in 25 minutes!! In fact they have been in now for 40 and mixture is still runny. Please check the recipe you have printed as it is an expensive dish to make!!!

  4. Teddy's girl says:

    These cooked perfectly and within the recommended time. I too have an efficient oven although was160° on fan so maybe try 180° normal if you’re having timing issues. Not too sweet either. excellent recipe idea. Thanks

  5. Sophie says:

    I’ve JUST taken these out of the oven so haven’t tasted them but they smell and look amazing! They were easy to make and the instructions simple to follow. I have a gas oven and they cooked within your timings at gas mark 4. Excited about eating them!

  6. Millie buttons says:

    Made these this afternoon, took a bit longer to cook than the recipe said but I just kept checking them every five minutes and when they looked like they had set I took them out. Also used mini creme eggs which i thought worked better. Just tried one and they taste amazing! Yummm!

Leave a Reply

CommentLuv badge