Creme Egg Brownies
What you need
6 creme eggs, halved
4 large eggs
100g cocoa powder
450g caster sugar
1/2 tsp vanilla flavouring
150g self-raising flour
28cm x 20cm tin
What to do
Step one | Preheat the oven to 180C/Gas4. Grease a shallow, square tin and line with baking paper. Cut the creme eggs in half (be careful with a sharp knife) and place to one side.
Step two | Melt the butter in a pan. Once all the butter has melted, remove from the heat and stir in the cocoa powder. Set to one side for 10 minutes.
Step three | Whisk the eggs with the sugar and vanilla flavouring in a large bowl until pale and foamy. Stir in the cocoa mixture and then stir in the flour. Pour into the tin and bake for around 20 minutes.
Step four | Put the creme eggs on top, pressing them in slightly so that the cut side of the egg is in line with the brownie mixture. Return to the oven for around 20 minutes, or until the top is firm but the middle is soft.
Step five | Allow the brownies to cool in the tin for 10 minutes. You can finish cooling them on a wire rack – I just left mine in the tin for a bit longer (20 mins in total) and cut them in squares.
Voila – amazing, chocolatey goodness. Have you tried creme egg brownies before?
Let me know if you give these a go!