Cadbury Creme Egg Brownies

 

I saw this Cadbury Creme Egg Brownie recipe on the Cadbury Facebook page and if I'd been a lady back in the days of corsets, I definitely would have swooned!

 

I recently have been reviewing Cadbury products and just this week gave away a hamper. I was very jealous of my winner, so was on the prowl for Cadbury chocolate comps and spotted this

I am not reviewing Cadbury, I am talking about it for nothing more than my love of the honey tasting chocolate and wanting to make an Easter brownie recipe.

 

If you like brownies, chocolate and creme eggs this is going to transport you to heaven, well at least to the kitchen to make it.

 

It was created by the cake boy himself,  Eric Lanlard, I do love a man who can bake!

This brownie recipe is not his as it has espresso and vanilla and I just wanted chocolate. Plus I have made easier brownies, so I used the Orlando Murrin best ever brownies recipe (minus the chocolate pieces in the mix), on BBC Good Food.

This does sound tricky in places, its seriously easy, it just sounds wordy.

 Once you have measured the ingredients into the three bowls and started it is fast going.


The aim is to get lots of air into the egg mixture and not lose that air and hard work while in the mixing the other ingredients.

 

 Cadbury Creme Egg Brownies

185g unsalted butter

185g good dark chocolate

40g cocoa powder
85g plain flour 
3 large eggs

275g golden caster sugar

6 Cadbury Creme Eggs halved.

 

  1 Preheat your oven to 160C fan 180C, gas 4 and grease a 20 cm square baking tin and line with parchment paper. Sieve the cocoa and flour together, removing any lumps.Melt the chopped butter and dark chocolate together either in the microwave for 2 minutes on high or in a bowl over boiling water.  (Bowl method is best I believe to ensure the chocolate does not burn.)

2. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a thick milk shake. This can take 3-8 minutes. You will know it's ready when the mixture becomes really pale and about double its original volume. Also try lifting out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there

3 Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together using a rubber spatula if you have one. Fold the two together using a figure of eight action, gently until the two become a mottled marble effect mix.
 

 

4. Hold a sieve over the bowl of eggy chocolate  and shake the flour and cocoa mix over the top of the egg mixture and then folding slowly using the same figure of eight motion as before .Be gentle and have patience at this stage. Once the mixture looks gungy and fudgy, stop,do not be tempted to over do this stage.


5.Pour into the baking tin and make sure its in every corner and level, cook for 15 minutes. Cut the room temperature creme eggs in half using cutlery knife,sharp knives seem to crush the eggs. 

Take the brownie out of the oven and gently press the creme egg halves into the mixture, make sure they are arranged so you can cut into squares.

5 Return to the oven and bake for a further 5-15 minutes depending on your oven,check every 5 minutes. Leave to go completely cold before removing from the tin.

6 Lift out the cake and cut into squares.