So, it’s Easter this weekend – although it’s basically Chocolate Appreciation day by another name, right? I’ve been watching the Sorted Food guys on Youtube for a little while now, and whilst I’ve not been brave enough to attempt one of their savoury recipes, this one for Creme Egg Brownies really caught my eye. I don’t know if Creme Eggs exist outside of the UK, but they’re basically small, milk chocolate eggs that are filled with a white-and-yellow fondant and they’re only sold in the run up to Easter. Hence they’ve got a bit of a legendary status here; some of my school friends have been known to get a bit obsessed about buying as many as possible as cheaply as possible before Easter Sunday!
This recipe is essentially a basic brownie mix with creme eggs studded into the batter, so don’t worry if you can’t get the eggs – sub in something else chocolatey or just leave the brownie mix as is.
Original recipe found here, by Sorted Food
- 150g dark chocolate
- 100g butter
- 200g brown sugar (I went for the dark brown variety)
- 2 eggs
- 75g self raising flour
- 40g cocoa
- Creme eggs (the original recipe suggests 6 full size ones, I used 8 mini ones)
- Icing sugar (optional – to decorate)
Preheat your oven to 170 degrees Celsius.
Break up the chocolate into small pieces; add the butter and melt the two together in a microwave or over a saucepan of hot water. If microwaving, be careful not to burn the chocolate (done it before, it’s not pretty, trust me!) so blitz the mix for around 30 seconds at a time and stir well in between. Melting chocolate over hot water gives you much more control over the temperature so that’s what I tend to do. You’ll find that you don’t need to get the mix too hot – the residual heat and plenty of stirring will do the job pretty quickly.
Add the brown sugar and mix well; then add your eggs and beat – I just did it by hand and aimed to get some air into the mixture! Sift your flour and cocoa, then add it to the batter and fold it through gently.
Pour the brownie mixture into a tin lined with greaseproof paper. Slice the creme eggs in half down their natural join line and arrange them on top of the batter, fondant facing up.
|Before baking. I tried to spread out the eggs so that each piece would have one.
Bake for around 15 minutes. The smell is amazing.
I tend to dislike trying new recipes for brownies or cookies because getting that sweet spot of ‘gooey-but-not-underbaked’ is tricky first time round. I found that 15 minutes in the oven was pretty much spot on though, as well as leaving them in the tin for about five minutes before I lost patience and wanted to test them out!
|The after shot. I like how the fondant’s all melted.
I’d recommend using the smaller creme eggs if you’re using a large tin – mine was quite big and so the finished brownies are quite thin. The full size creme eggs would probably tip your brownie:chocolate ratio a little off balance, but hey, that might be what you’re going for!
I dusted them with a little icing sugar before cutting them up and serving them. First impressions? My brother said ‘yeah, they’re alright I s’pose’ (which is high praise indeed). I really like them; I think I’ll use this brownie recipe again.