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Quick & Easy Creme Egg Brownies

A quick & easy recipe for these squidgy Creme Egg Brownie.

Ideal recipe for baking with the kids.

I do, however, have to issue a safety warning: Take great care when slicing the chocolate eggs in half. This should only be done by a responsible adult! The chocolate eggs are hard because they have come out of the freezer, and they have a tendency to slip out of your grip. I recommend holding them with a tea towel whilst slicing them.

I don't actually like Creme Eggs! I used to when I was a kid, but not anymore. But as this is Easter, and they've been in the shops since Christmas, I would show you a great way to keep the kids entertained, and to use up all of those Easter eggs the kids got!

Or maybe you just love Creme eggs and anything that involves chocolate & cake together is a winner.

If you don't like Creme eggs like me, use Caramel eggs instead, the caramel goes really chewy.

Hints & Tips to make the Brownies.

1. Freeze the chocolate eggs.

I recommend that you put your chocolate eggs into the freezer for a few hours, or the night before. The recipe can be done without doing this step, it just means they will be more crystalised instead of gooey, when baked.

Freezing them also means that when they are cut, they will keep the egg appearance through the middle. If they didn't make it into the freezer, don't worry, the eggs will just be more inclined to break unevenly and the centre will start run out and mix together a bit more.

Slice them in half at the very last minute, just when you are ready to add them to the batter.

2. Dark chocolate

Use the brand you prefer, but a bar with 55% cocoa solids is dark enough. If you like them darker and more bitter, then use a 70% cocoa solids bar.

I use the microwave to melt the butter/chocolate mixture because it's convenient, but if you don't have one then melt in a heatproof bowl over gently simmering water (don't allow the base of the bowl to come into contact with the water, it will burn the chocolate).

Don't add the melted butter/chocolate to the egg/sugar mixture as soon as it comes out of the microwave, it could scramble the eggs. Put the bowl to one side for 5 or 10 minutes so that it can cool down a bit.

3. Bake them.

To tell if a cake is baked enough it is recommended that you insert a cocktail stick, which should come out clean. This won't work with brownies, the cocktail stick will come out gooey, but it's supposed to!

Everyone likes their brownies a certain way : some like them barely cooked, others like a slightly gooey centre but baked edges. The temperature and time are my recommendation for a gooey centre but a firmer edge (it's the way my husband likes them so I have alays baked them to that benchmark). I suggest that 25 minutes is the minimum you should bake them to give them that perfect texture, but you should add time in 5 minute increments to get the texture you prefer, if this is not enough. The longest I have baked brownies is 45 minutes but they had caramel swirled in them.

Finally ......

They are easier to cut and handle if they are left for several hours to set. Best results are achieved when they are kept over night, but it might cause a riot if you make them wait that long!

If you have any questions about this recipe get in touch, I'm happy to help.

Did you know that I have a Facebook group where you can find a video on how to make brownies, as well as lots of other recipes. It's the ideal place to get all of your baking advice.

Finally, Finally .......

Have fun!

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