Mini Creme Egg Brownies

This is another recipe from my cafe! These brownies were adapted from my caramel brownies recipe and very popular at Easter.

These brownies are fudgy and gooey which is what all my customers loved!

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To make the brownies pre- heat oven to 180 degrees centigrade (160 fan) or gas mark 4, then line and grease a 9 x 9 inch (23 x 23cm) brownie tin.

Then you must first melt the chocolate, butter and cocoa powder in a heatproof bowl over a pan of boiling water. Make sure the bowl is not touching the water. Mix until all the ingredients are fully melted. Remove from the pan and put aside to cool.

In a stand mixer put the eggs, brown sugar and vanilla extract and with a whisk attachment mix until light and fluffy.

Then whisk in the cooled chocolate mixture to the egg mixture until fully combined.

Add the flour and fold in gently until all the flour is combined.

Pour the mixture into the prepared tin.

Finally put the halved mini creme eggs on top.

Then bake! They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved! When they are completely cool you will be able to cut it into squares and enjoy.

Mini Creme Egg Brownies

Sarah's servings: 12

Sarah's skill: Easy

Baking time: 20-25 minutes

Ingredients:

175g Dark chocolate

175g Cubed unsalted butter

30g Cocoa powder

3 Large eggs

225g Soft brown sugar

195g Plain flour

1 tsp Vanilla extract

Bag of mini creme eggs halved

Method:

1. Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4

2. Line and grease a 10 x 8 inch (25 x 20cm) brownie tin.

3. Melt chocolate, butter and cocoa powder in a Bain Marie until all the ingredients are melted and combined. Set aside to cool.

4. Whisk eggs, sugar and vanilla extract until light and fluffy.

5. Add cooled chocolate mixture to egg mixture and whisk until totally combined.

6. Fold in the flour keeping as much air in the mixture as you can.

7. Pour the brownie batter into the prepared tin and arrange the mini creme eggs randomly on top of the batter.

8. Bake for 20-25 minutes. They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved!

9. When they are completely cool cut them into squares and enjoy.

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Sarah’s extra slice.........

Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved!

A Bain Marie is simply a heatproof bowl over a pan of water ensuring the bowl does not touch the water.