Creme Egg Brownies!

      1 Comment on Creme Egg Brownies!

Well it is coming up to easter now and part of that means creme eggs! I love these, and I wanted to do some baking, so I decided to combine the two and make some creme egg brownies. The recipe I used for this was a modified version of Mocha Brownies.

brownie_title

Recipe: (Makes 32 ish)


110g/4oz Butter
130g/8oz Plain chocolate in pieces
350g/12oz brown sugar
4 eggs
2tbsp coffee powder (dissolved in water and cooled)
170g plain flour
1 tsp baking powder


Optional:
110g/4oz roughly chopped pecan nuts
55g/2oz apricots chopped
55g/2oz dates chopped
Mini creme eggs (halved) to decorate
Large handful of Chocolate chips


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chopped fruit (dates and apricots) halved creme eggs 








Method:

  1. Grease and line a baking tray, pre-heat the oven to 180 deg C
  2. Melt the butter and chocolate together until smooth and set the mixture to one side
  3. Place the sugar and eggs together in a bowl/mixer and cream together until fluffy (this can take a while if using quite dark sugar)
  4. Fold in the chocolate mixture and cooled coffee and mix thoroughly.
  5. brownie8
    Mixing in the chocolate mixture
  6. Fold in the fruit, nuts and chocolate chips (whichever you choose to add)
  7. brownie4
    Add the fruit and chocolate chips
  8. Pour the mix into the prepared tin, then add the creme eggs to the top of the mix.
  9. brownie3
    Pour the mixture into the tin, make it fairly level
    brownie5
    Creme eggs arranged in the brownies, looking good
  10. Bake at 180 deg C for approx 25mins.
  11. Leave to cool and cut into pieces.
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Looking good, and they definitely went down well, I’ve only got a few left!

Tips:


A few tips on how I might do it differently next time or important things to note:

brownie13
The amazing creme eggs! They taste so good.

I used mini creme eggs because I thought they would be much easier to portion up, however they got a bit swallowed by the mix, to make sure they can be seen I would probably either use the full sized eggs, or add them part way through cooking, maybe 5-10 minutes in, that way hopefully they won’t sink/melt their way all the way into the cake. They still taste amazing though!

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The eggs have been slightly swallowed up…

I didn’t use any nuts in this, because I tend not to have them in brownies (plus I know a couple of people with nut allergies) but if you like the texture then add them in. I substituted them with the fruit which does add a different flavour so bear that in mind when you choose what fruit to add.

It is quite a rich brownie mix, so you can cut it into fairly small pieces and it doesn’t seem too small, although since it’s soooo tasty you will probably be wanting multiple pieces anyway!

I have an issue with cooking brownies sometimes because I tend to overcook them and not manage to make them gooey. So just be careful not to leave them in the oven for too long. I would probably take them out a little before you think they are done, because they will stay warm for a while. 

Enjoy baking (and more importantly eating) them!

Nikki

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