Creme Egg Brownies.

With everyone being at home, sweet treats are everyone’s cravings. I love Creme Eggs and I love a fudgey brownie so these are the perfect combination for me! I honestly think that these are super easy to make and if I can do it, then any one can!!!!

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~ STEP ONE ~
Preheat the oven to 160c (fan) and grease a 20cm square baking tin. I didn’t have that size tin so I just used an oven tin and lined it with greaseproof baking paper and that worked just as good! You’ll also want to put your Creme Eggs in the fridge.

~STEP TWO~
Melt the butter and chocolate together in the microwave or in a bowl over hot water. I’m lazy so I put mine in the microwave (800W) for 2 minutes and that was the perfect amount.

~STEP THREE~
Break 3 large eggs into a large bowl and add the 275g of golden caster sugar. Whisk (electric or hand) the eggs and sugar together until they look thick and creamy, sort of like a milkshake. This can take 3-8 minutes.
TIP: You’ll know it’s ready when the mixture becomes pale and about double its original volume.

~STEP FOUR~
Pour the cooled chocolate mixture over the eggy mousse and gently fold together.

~STEP FIVE~
Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour, shaking the sieve from side to side. Gently fold in the mixture.

~STEP SIX~
Grab your Creme Eggs out the fridge and with a sharp knife, cut them in half. Wash the knife after each use otherwise it gets a build up of Creme Egg goo and makes it difficult to cut the eggs.

~STEP SEVEN~
Pour the brownie mix into the baking tin and cook for 15 minutes. After the 15 minutes, take it out and gently place the Creme Egg halves onto the mixture. They will naturally start to fall into the mixture so don’t push them in. Space them as evenly as you can and place back in the oven for a further 15 minutes.

~STEP EIGHT~
It is really important to leave them in the tin until they are full cooled. Gently remove them and cut into brownie squares. Enjoy!!!!

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*Recipe from BBCGoodFood.