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Crème Egg Brownies + video tutorial. These Cadbury's Crème Egg Brownies have 'addictive' written all over them! Because you and I love brownies, we love Cadbury Crème Eggs in all its forms and we love Easter.
Crème Egg Brownies is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Crème Egg Brownies is something which I've loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have crème egg brownies using 10 ingredients and 6 steps. Here is how you can achieve it.
Ingredients needed to cook Crème Egg Brownies:
- 225 g unsalted butter (melted)
- 400 g dark brown muscavado sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 225 g plain flour
- 130 g cocoa powder (unsweetened)
- 100 g dark chocolate (melted)
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 bag mini crème eggs
This Cadbury Creme Egg Brownie recipe is perfect for Easter baking. It's rich, fudgy and full of chocolate for Easter. SUBSCRIBE for new videos every Sunday. For an alternative to traditional simnel cake, indulge sweet tooths with an choco-tastic Crème Egg brownie tray bake recipe.
Directions to make Crème Egg Brownies:
- Preheat your oven to 180°C/350°F/Gas Mark 4. Grease and line a baking tin, approximately 30 x 16 cms.
- In a large bowl beat the sugar, butter and vanilla extract together until light and fluffy. Add the eggs one at a time, beating each one in until well combined as you go.
- Add the melted dark chocolate and fold this into the mixture.
- Sift in the flour, cocoa, salt and baking powder. Gently fold this into the mixture until well combined. You don’t really want to beat this in; you just want to get it absolutely combined so that there are no horrible bits of flour or cocoa left in.
- Spread the brownie mixture evenly into your baking tin. ‘Break’ each of the mini eggs by just cutting into them with a sharp knife. This is to expose the fondant centre. Press each one into the the brownie mixture randomly, half under the surface and half exposed.
- Bake for 25 minutes and then remove from the oven and let the brownie cool in the tin. Cut into pieces the size you want (you should be able to get 16 good sized brownie out) and then store in a tin in a cool, dry place.
A deliciously moist super chocolatey brownie baked with Creme Egg Easter eggs and drizzled with milk and white chocolates. This post contains Amazon Affiliate links. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written. I will say from the start that I am OBSESSED with these, and Creme Eggs Most of the time with Creme Egg Brownies, they're usually a chocolate brownie, with half an egg.
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