Mini Creme Egg Brownies

I wanted to make an Easter treat that I could take in to work for my co-workers (sorry for spoiling the surprise if you're reading this before I spring them on you!) and I thought about making mini egg brownies but then one of my co-workers said how much she loved creme eggs...

So I decided to make mini creme egg brownies!

They actually turned out incredibly well! I was a little nervous that they would just explode in the brownie mixture and all the goo would seep out of the bottom. I let them cool down for about an hour after I had baked them in the hope that the eggs would harden a little before I cut in to the brownie square.

The eggs made the brownie even more gooey and chewy than they normally are. They are incredibly chocolaty! Definitely one for the chocoholics out there. Some of the eggs which I stirred in to the mixture burst and sunk to the bottom, but I also popped some on top of the mixture right before putting them in to the oven and these ones managed to contain their goo.

I used a simple brownie recipe and substituted the broken chocolate for the same amount of mini creme eggs, with a few extra dotted in the top.

Ingredients

150g of unsalted butter
300g light brown muscovado sugar
75g cocoa powder
1tsp of bicarbonate of soda
150g plain flour
pinch of salt
4 eggs
1tsp of vanilla extract
2 packets of mini creme eggs

Method

1. Preheat the oven to 180 degrees (fan assisted).

2. Melt the butter over a low heat in a saucepan that need to big enough to fill with brownie mixture. Once the butter has melted stir in the sugar until completely bonded and a little glossy.

3. Sift in the cocoa powder, bicarb, pinch of salt and flour in to the pan keeping it on the heat and mix it all together.

4. Whisk your eggs and vanilla extract together until a little fluffy. Take the pan off the heat and fold in to your eggs until completely absorbed and starting to look like a brownie mixture.

5. Then add 150g of the creme eggs to the mixture quickly stir them in, trying not to let them melt and then tip into the tin. Then dot the remaining eggs in to the mixture.

6. Put your brownies in the oven for 25 minutes, when you poke a stick/skewer in to the mixture it should still be gooey in the middle.

7. Let your brownies cool for about an hour on a cooling rack before dividing them up.

Then enjoy! After about an hour mine were still fairly warm in the middle, which added to the gooey chocolateness was absolute heaven.

*Chicks are optional.

This little guy looks a bit sad...