Gooey Cream Egg Brownies | Recipe

Yep, it's that time of the year again. The supermarkets are flooded with everything from Malteser bunnies to giant 4kg easter eggs...no joke it's like a full isle of chocolate and i'm not complaining. So recently I saw a Instagram post of some amazing looking cream egg brownies from one of my favourite instagrammers 'itslittlelauren' I instantly knew I had to make them. I based this recipe on my go to brownie recipe and added some cream eggs, a little vanilla and salt to make these perfect little things. Enjoy!

Ingredients: (Makes 9 large brownies)

185g Unsalted Butter

185g Dark Chocolate (at least 70% cocoa solids)

85g Plain Flour

40g Cocoa Powder

3 Large Free Range Eggs

275g Golden Caster Sugar

5 Cadbury Cream Eggs

Pinch of salt

1tsp Vanilla Extract

 Method: 

1. Preheat your oven to 160 degrees and line a 9 inch square baking tin with some greaseproof paper. Set aside for later. 

2. Now melt together your measured butter and dark chocolate in a heat proof bowl either in short bursts in the microwave or over a pan of hot water. 

 3. In a separate bowl, whisk together with an electric whisk the caster sugar, eggs and vanilla  till they have doubled in volume and look very pale. This takes around 5-8 minutes so be patient.

 4. Now add your chocolate mixture to your egg mixture, to do this by knocking as least air out of the egg mix as possible add it all in one area down the side. This keeps the brownies nice and light. Fold this through gently till fully combined.

5. Now add your measured flour, cocoa powder and salt, this is best sifted in then fold until completely smooth. 

6. Once the brownie mix is fully combined, pour into the baking tin. I level the tin out to help with the cooking. Bake for 15 minutes. 

 7. Take out of the oven after 15 minutes and add the halved Cadbury cream eggs in rows of 3. Pushing them gently into the surface.

 8. Return back to the oven and bake for a further 10 minutes or until the brownies look to be cooked on top but when a knife is inserted in the middle it comes out clean. If your brownies have a slight wobble to them this is good. Take them out of the oven and cool in the tin completely so when they set they go all fudgey.

9. To serve the brownies I find it easier to remove the whole thing on the baking paper and then cut them into 9 squares on the paper. 

And there we have it. Warm, fudgey Cadbury Cream Egg Brownies. These genuinely are amazing either fresh out the oven, on their own with a cup of tea or slightly warmed with a scoop of vanilla ice cream. They truly are perfect. Be sure to give these a go this Easter, it's great to get everyone involved and a way to stop you eating all your cream egg's at once.

Enjoy, 

Luke.