If I had to pick one thing I’m most looking forward to at Easter it’s definitely the Cadbury Creme Eggs. I love the creaminess inside the chocolate shell. I wish they make this ginormous egg so I can eat the filling with the spoon.
As you’d expect, these brownies are incredibly sweet, but if you’re a fan of creme eggs that probably won’t worry you. They are very fudge, rich and gooey – possibly the naughtiest brownies I have ever made.
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
100g cadburys mini creme eggs (100g bag)
3 large eggs
275g golden caster sugar
Preheat oven to 160C.
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 the 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’ll 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, then gently fold together with a rubber spatula.
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 the chocolate mixture into a square 20cm baking tin and level the mixture so its flat.
Place in preheated oven for 20 to 25 minutes. ( I like mine to still be slightly gooey and fudgy in the middle so tend to bake for 20 minutes maximum.)
Remove from over and leave in tin to cool.
Once the tin feels cool, gently remove and place onto a wire rack to cool further. Cut into squares and serve.