Today’s post is a bit different from my usual fashion ramblings, however, I just had to share!
You may have noticed a particularly Easter themed recipe making the rounds around Facebook, and if you’re anything like me, it soon became your Lent ambition to make some Creme Egg Brownies!
I’ve dreamt of making these particularly delicious looking brownies ever since I clocked onto the recipe and I knew that my first weekend back in Guernsey would be the perfect opportunity to give them a try. My friends, Jess, Sarah and Danielle and I organised an afternoon of baking and all bought one of the ingredients each, even though there were a few disasters along the way – curdled chocolate, dropping eggs and a few wrong utensils – we made a pretty good batch of the hallowed brownies! Even though I now feel the need to make a few trips to the gym, they definitely are worth it, so get your baking hat on!
Here’s the recipe:
185g unsalted butter
185g best dark chocolate – I used Cadbury’s Dairy Milk!
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 Cadbury’s Crème eggs cut in half – we also used Galaxy Caramel mini eggs as Jess doesn’t like Creme Eggs – the horror!
1. Preheat the oven to 160C and grease a 20 cm square baking tin.
2. Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water (Redo twice a la me if you’ve curdled it!)
3. Break 3 large eggs (try not to drop them on the floor!) 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.
4. Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
5. 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.
6. 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.
7. Leave to cool before removing from tin and cutting into squares.
I cannot stress how amazing these Brownies are, I’ve been having a sort of Man V Food afternoon challenging myself to eat more and now feel slightly sick, however, they’re the perfect treat for a bit of Easter weekend indulgence so get baking!