When I saw a recipe for Creme Egg Chocolate Brownies doing the rounds, I couldn’t resist.
But when I read the recipe, it struck me as being unduly faffy. So I offer you my own version. Enjoy.
Here’s what you need:
a 20×20cm-ish square cake pan (as you can see, I’ve got a fancy-pants one, but it’s really not necessary)
6 Creme Eggs
200g 85% dark chocolate
265g caster sugar (golden if you have it, but if not the ordinary sort will do just fine)
Here’s what you do:
Set the oven to 160 degrees C and put the butter and chocolate in a pan over a very low heat.
While it’s melting:
- line the base of the cake pan with greaseproof paper
- break the eggs into a jug, add the sugar, and give it a bit of a whisk with a fork
- measure the flour and cocoa powder and stir them together. (You can sift them if you must.)
When the chocolate and butter is melted, take the pan off the heat and beat in the egg and sugar mixture. Then stir in the flour and cocoa, nice and gently, and pour the mixture into the cake pan. Put it in the oven for 15 minutes.
While the brownies are in there, cut the creme eggs in half. The cutting is the hardest part. (My brother suggests putting them in the fridge beforehand which might help.) Don’t expect the halves to stay intact; just try to keep them so that the inside stays contained, even if the shell is broken.
You’ve probably got time for a quick coffee while the brownie mix is cooking.
When the 15 minutes are up, take it out of the oven and press the creme egg halves into the mixture. I found it easiest to make an indentation through the cooked top of the brownie, with the back of a tablespoon, then put the egg-halves in.
Then it’s back in the oven for 8 minutes. Take them out, leave them to cool, cut and eat and wonder why no-one thought of this before.