As I’ve said before, Easter is one of my favourite times of the year. What’s not to love about an extra long weekend off work (for most of us ‘8-5’ folk at least), an array of chocolate eggs on the shelves and
rainy sunny weather?
This brownie recipe is my all time favourite bake and originally uses mint chocolate chips but I thought I’d be adventurous and adapt it to the current Easter season by swapping them for Cadburys Creme Eggs and Mini Eggs.
The end result was a pleasant, gooey surprise and these brownies are super easy to make; why not give them a go yourself this weekend?
Easter Cadburys Mini/Creme Egg Brownies
Makes approximately 12 squares
100g unsalted butter, chopped
200g dark chocolate, chopped (standard chocolate works best, not 70%)
250g golden caster sugar
100g plain white flour
1tsp baking powder
30g cocoa powder (I used a sachet of Cadburys hot chocolate)
1 bag/90g Cadburys Mini Eggs
1 bag/90g Cadburys Mini Creme Eggs
1- Heat the oven to 180c/gas mark 4. Line an 8″x 8″ square tin with baking paper.
2- Gently melt the dark chocolate and the butter together in a bowl over a pan of simmering water. Leave to one side to cool.
3- Whisk the eggs and sugar together until light and fluffy. Once mixed, fold the melted chocolate into the egg mixture.
4- Sift the flour, cocoa powder and baking powder into the liquid mixture gradually, before adding both the Mini Eggs and Creme Eggs; the mixture should have a fudgy consistency.
5- Pour the mixture into the tin, smoothing over the surface.
6-Bake in the oven for about 25-30 minutes, until the top is just starting to crack and the middle is set. Leave in the tin to cool completely.
7- Chop into squares and enjoy! I left mine ‘bare’ as the brownies are rich enough, however, you could drizzle with melted chocolate and crushed mini eggs if you’d like something a little more decorative.