With Easter just a (bunny) hop, skip and a jump away, I thought I'd share with you what is perhaps the most deliciously decadent recipe ever - Cadbury’s Crème Egg Brownies.
Yes. I repeat - CADBURY’S CRÈME EGG BROWNIES!
This post really needs no other introduction, other than to
say that Eric Lanlard’s recipe for Crème Egg brownies are probably one of the most
unashamedly gooey, sweet, sickly things I have ever tried.
In a good way, though. I think that I nearly died and went
to chocolate heaven.
You could always bake regular brownies and just add Crème
Eggs to them, but I actually think the coffee works really well with these – it manages
to cut through the sweetness to add something deliciously rich and, well,
pretty damn special.
Just serve them fresh out of the oven with a generous dollop
of vanilla ice cream. Who needs to wait until Easter for chocolate heaven?
Sam x
Ingredients:
150g unsalted butter, diced
200g chopped dark chocolate
100ml strong espresso coffee
250g golden caster sugar
1 sachet of vanilla paste
3 medium eggs
100g plain flour
4 Cadbury Creme Eggs (cut in halves)
Method:
1. Preheat the oven to 180c, then grease and line a brownie tray.
2. Melt the chocolate and butter in the microwave in 30 sec blasts, stirring well in between. When the chocolate has nearly all melted, removed from the microwave and whisk smooth.
3. Take the chocolate and stir in the sugar, vanilla and coffee. Beat the eggs with a fork, then mix them into the chocolate goop. When smooth, fold in the sieved flour.
4. Turn the mixture into the prepared tin and bake for 15min. Remove from the oven and push in the Creme Egg halves. Put back in the oven for another 10mn until the mixture is set, but still a bit sticky.
5. Leave to cool before cutting into squares and then enjoying!
