Seeing as we've got a few creme eggs left over from Easter, we fancied treating ourselves to some Creme Egg Brownies here in the Beaumont Organic office!
Here's the recipe so you can have a go yourself.
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients 185g dark chocolate
185g unsalted butter
85g plain flour
40g cocoa powder
275g caster sugar
6 Cadbury creme eggs (fridge cold)
1. First preheat the oven to 180oc/gas mark 4. Then, melt the butter and chocolate together, either in the microwave in 30 second bursts or by sitting the bowl on a saucepan of hot water. Once melted set to the side.
2. In a separate bowl, crack in the eggs and add the sugar and then whisk until the eggy sugar becomes almost mousse like, it will take a good few minutes but it will be pale and will have doubled in volume and size. Next, add to this the cooled melted butter/chocolate and combine it all together.
3. Sift in the flour and cocoa powder and gently fold it in, before pouring the mixture into a regular baking tray. Bake in the oven for 15-20 minutes.
4. Once baked remove from the oven and cut the creme eggs in half, gently placing the halves onto the brownies – evenly spaced, then pop back into the oven and bake for a further 10 minutes to melt the creme eggs. Finally, let the brownies completely cool in the tin before cutting into slices.