It seems cruel filling supermarkets with different varieties of chocolate during the build up to Easter when so many (crazy) people will be trying to give it up for Lent. I take full advantage of the extra supply, however, by taking the miracle that is creme eggs to a whole new level in these incredible creme egg brownies. I'm convinced that seasonal holidays were invented to give us an excuse to bake, and to bake good, so it would be rude not to share this mouth-watering Easter recipe with you.
Brownies used to be something I just could not conquer - my marathon, my Everest - until I found this Good Housekeeping recipe! It's a fail-safe recipe to achieve the ultimate sticky, gooey, rich, calorific, heart-pounding brownies. If you're a novice baker then have no fear, the recipe is an easy one; if you've given up chocolate then I'm sorry.
Ingredients (makes 12)
- 175g (6oz) unsalted butter, chopped, plus extra to grease
- 150g (5oz) dark chocolate (70% cocoa solids), chopped
- 3 medium eggs
- 300g (11oz) caster sugar
- 75g (3oz) plain flour
- 40g (1½oz) cocoa powder
- 6 Creme Eggs, halved
Warning: I knew they would run out instantly in our house if I only did 12 so I did 1.5 x the mixture to make 18!
- Melt the butter and chocolate together in a heatproof bowl set over a pan of barely simmering water (make sure base of the bowl doesn’t touch the water). When melted and smooth, lift the bowl off the pan and set aside to cool for 20min.
- Preheat the oven to 180°C (160°C fan) mark 4 and lightly grease and line a 20.5cm (8in) square tin with baking parchment. Using a handheld electric whisk beat the eggs and sugar together in a large bowl until thick and moussey – about 5min.
- Add the melted and cooled chocolate mixture to the egg bowl and fold together with a large metal spoon. Sift over the flour, cocoa powder and a pinch of salt and fold together.
- Scrape mixture into the prepared tin, and level. Bake for 20mins, and whilst doing so cut the creme eggs in half. I admit that I struggled with this, but found that sawing them with a sharp knife worked better than slicing straight in! Once halved, carefully remove the part-baked brownies from the oven and top with the Creme Eggs (yolk-side up). Push them in gently, spacing them evenly across the tray.
- Bake for a further 10min or until there is no wobble left when you gently shake the tin. Trust your own judgement. Cool completely in the tin before cutting into squares, ensuring each brownie has a full egg half - you don't want anyone feeling hard done by!
Do you have any go-to Easter baking recipes? I'd love to hear them for next year (or just next week...)