It wouldn’t be Easter without Crème eggs now would it. As promised a second blog this Easter weekend, crème egg brownies. A perfect recipe to use up those Easter eggs or just to treat yourself in general. I make these brownies every year and you just look forward to them. I don’t use chocolate that much when I’m at home because my dad isn’t a big fan, Easter is the exception when I make brownies for my mam to enjoy. Me and my mam made these brownies together. As I’ve been baking so much more recently, I’m making a little more mess, seemed fair to get my mam involved in baking.
Ingredients
· Crème eggs
· 200g chocolate
· 85g light brown sugar
· 105g caster sugar
· 115g butter (unsalted)
· Vanilla extract
· 3 eggs
· 90g plain flour
· Crushed mini eggs or marshmallows optional
Preheat the oven to 180 degrees of 160 if using a fan oven. I started by melting the butter and chocolate together. I just melted some chocolate chips but you can use any type of chocolate you want, even Easter eggs. I also made chocolate Rice Krispies, where I heated the chocolate too much and it seized. A useful tip if melting in the microwave keep checking the chocolate so that it doesn’t go hard. Once the butter and chocolate was all melted I let it cool slightly. You can also heat the chocolate over a pan of boiling water, whatever suits you. Using a hand mixer I added the sugars and the vanilla extract. After I made these brownies I can’t find where I put my favourite vanilla flavouring. I’m sure it’ll turn up. The mixture was really smooth and then I added the eggs gradually and mixed it all together. I sieved the flour in and folded until the mixture was smooth. At this stage you can add the mini eggs, I added some fudge pieces instead. Don’t add the crème eggs just yet. In a lined tin I added the brownie mix.
Bake the brownies for around 15-20 minutes. Cut the crème eggs in half and push them into the brownie mix. The mix will still be soft and gooey in the middle. You can arrange the eggs however you wish, place the brownies back in the oven for 10mintues. Ideally you don’t want the centre to still wobble, once the brownie no longer wobbles it is ready. The smell of the chocolate was just so tempting. The fact some of the eggs had ran was so satisfying. I think it’s easy to get hung up trying to take the perfect photo, but these brownies don’t need much help looking amazing. My mam was very pleased with these and my grandparents loved their little treat box of Easter cakes left at their door. I also made some chocolate rice krispies, it just had to be done. 100g chocolate, 60g butter, 3 tablespoons of syrup all melted together and some rice krispies coated and spooned into cupcake cases. It’s safe to say Easter wasn’t the same as normal this year, but you’ve just got to get on with it. I’m baking my way through it, what are you doing to keep your spirits up? Have a lovely week, stay safe.
Lots of love
Hannah xx
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