I love Easter, not because I'm in any way religious, but because it's time for some of my favourite things. Spring cherry blossom, glorious spicy hot cross buns, longer, lighter evenings and bright sunny daffodils. Easter is such a babe. Are you ready to take yours to the next level?
Super gooey, rich, chewy chocolate brownie... oozing Cadbury's cream eggs and crunchy Cadbury's mini eggs. What more can I say? You need these in your life.
Ingredients
- 3 Cadbury's Creme Eggs
- 1 pack Cadbury's Mini Eggs
- 200g unsalted butter
- 200g good quality dark chocolate
- 100g plain flour
- 40g cocoa powder
- 3 large eggs
- 275g caster sugar
Method
- Get your oven going at 160 degrees for fan assisted, or 180 degrees for conventional.
- Using an electric hand mixer whisk your eggs and caster sugar until light and creamy, it should take around 4-5 minutes.
- In the microwave gently melt together your butter and dark chocolate then leave to cool.
- Pour the cooled butter mixture over the whipped eggs and sugar then fold together gently.
- Sieve the flour and cocoa into the mixture and fold it all together very gently.
- Pour your brownie batter into a greased and lined baking tin and gently flatten.
- Bake in the middle of the preheated oven for 20 minutes until just starting to set.
- Halve your Creme Eggs and, using the flat of a knife, bash up your Mini Eggs slightly.
- Take your brownies out of the oven and gently press your halved creme eggs into the surface then sprinkle over the Mini Eggs gently pressing them into the surface of your brownies too.
- Pop them back into the oven for a further 5 minutes until the Creme Eggs start to ooze into the brownies.
- Finally, take your brownies out of the oven and leave to cool in the tin, then slice and enjoy!
Happy Easter my lovers, I hope your Sunday's are full of family, friends, love and chocolate!
Lx
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