These indulgent brownies are a delightful twist on a classic, featuring gooey Cadbury Creme Eggs baked right into the centre. Perfect for Easter or any time you're craving a chocolatey treat!
Ingredients:
Makes 12 brownies
- 150g dark chocolate
- 100g unsalted butter
- 200g soft brown sugar
- 2 large eggs
- 75g self-raising flour
- 40g cocoa powder
- 6 Cadbury Creme Eggs
Method:
- Preheat your oven to 170°C (fan 150°C) and line a 12-hole brownie tin with strips of baking parchment.
- Melt the butter and dark chocolate together in a heatproof bowl over simmering water, stirring until smooth and glossy.
- Stir in the soft brown sugar until dissolved.
- Add the eggs, one at a time, mixing well after each addition.
- Sift in the self-raising flour and cocoa powder, folding gently until combined.
- Divide the batter evenly among the 12 muffin holes.
- Prepare the Creme Eggs by cutting each in half.
- Place one half of a Creme Egg into the centre of each brownie batter portion, pressing down slightly.
- Bake for 15 minutes, or until a skewer inserted into the brownie comes out with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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