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...

Del's Delicious Melt In Your Mouth Chocolate Brownies...

Previously published 28/08/2011 on Breadsticklers.


Del has spent many many years looking for and perfecting the perfect chocolate brownie.. and I think she's pretty close.




I have made these brownies too, and I was surprised at how easy they are to make! Served cold or hot with ice cream they are truly sublime.

Rather than keep the recipe a secret, I think it's always more fun to share the love.

Print This Recipe

Ingredients:


250g of unsalted butter (softened and chopped in to small blocks)
200g bar of plain chocolate (70% cocoa solids, broken up in to squares)
65g of plain flour
65g cocoa powder (the good stuff and definitely not drinking chocolate)
1/2 teaspoon of baking powder
300g of golden caster sugar
3 large (happy) eggs and 1 large yolk
1 tablespoon of vanilla extract
50g of chopped walnuts (or another nut of your choice)
50g of plain chocolate chips

They take about 15-20 minutes to prepare and 30 minutes to bake. I left mine in the fridge over night but if you really can't wait put them in the fridge and wait for at least 1 hour.

Method:


1. Pop your oven on first at 180 degrees (a little lower if fan assisted or gas mark 4). Line and grease a tin...my tin is about 10inch by 8 inch but I don't think it matters too much how big your tin is.

2. Melt the chocolate... some prefer to do this in a heat proof bowl over water... where as I prefer to just do it on a low heat in the pan. Meanwhile sift the flour, a pinch of salt, cocoa powder and baking powder in to a separate bowl (or do this before hand if you're worried about burning your chocolate, or get a handy helper to do this for you...

3. In another bowl beat the sugar and butter together until creamy, preferably with an electric whisk on slow. Slowly add in the eggs and the yolk.... the mixture should end up light and fluffy.

4. Gently fold in the melted chocolate and vanilla in to the butter and sugar mix. Then and the flour mixture, walnuts and chocolate chips.

5. Once all nicely folded together slowly tip (or spoon) the mixture in to your tin. Pop it on the middle shelf of the oven and leave for 30 minutes.

6. 30 minutes later the brownies should now have a thin crust on top but feel soft and not completely baked through. Cool the tin and then chill. (At least one hour, but I left mine over night in the fridge).

7. Once nicely chilled turn out the brownies and cut them in to bite sized pieces.

8. Now you can either eat these nice and cold with a hot cup of coffee or tea... Or you can pop them in the microwave for 1 minute and serve with creamy vanilla ice cream... I found some amazing clotted cream Cornish ice cream that worked really well with them. When the brownies are reheated they are VERY hot be careful I ended up with a very sore tongue trying to dive into these too soon.

*9. For extra brownie points... use a vegetable peeler or sharp knife to scrape curls from any extra chocolate and sprinkle over the brownies.