Cadbury’s Creme Egg Brownies (from gingerbread bagels)
Please forgive the extreme grainy-ness of this picture. It’s another I took at my friend’s house party so my camera plus the lighting are my excuse! Anyway, as the name suggests these brownies were delicious. Creme eggs have always been my favourite thing about Easter (although they do get smaller every year), I can literally eat a pack of 6 in one sitting. These brownies, however, are incredibly rich and I would defy anyone to manage more than one! The main difficulty I had (as you may be able to tell) was slicing the creme eggs in half. It’s not as easy as the recipe makes it sound and the warm kitchen didn’t help! Regardless these are a great idea to try if you fancy a more home made Easter this year!
4 1/2 Cadbury’s Creme Eggs
3 1/4 cups flour
1/2 cup cocoa powder
1/4 tsp salt
3/4 cup light demerera sugar
3/4 cup granulated sugar <br< 1/2 cup unsalted butter, melted
1 tbsp vanilla extract
2 large eggs, at room temperature
1/2 cup dark chocolate chips
- Preheat the oven to 180C and prepare an 8X8 baking tin.
- Cut the creme eggs along the join and keep aside 9 of the halves.
- Sift together the flour, cocoa powder and salt. Set aside.
- Cream together the sugars, butter and vanilla until creamy. Beat in eggs one at a time.
- Slowly add the dry ingredients, folding together until just combined. Fold through the chocolate chips.
- Spread into your prepared pan and bake for 25 minutes.
- Remove the brownies from the oven and press the 9 creme egg halves into the brownies with the cream side facing up.
- Return to the oven for a further 5 minutes.
- Leave to cool completely in the pan before slicing into squares and serving.