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 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.