Does anyone else find baking really therapeutic? I don’t know if it’s taking time to do something I enjoy or stuffing my face with something yummy afterwards that I enjoy most, but either way I love it. After seeing lots of Easter inspired baking posts in my Instagram feed I decided to jump on the Crème Egg brownies bandwagon and give them a go.
A brownie is one of my all time favorite desserts and I love playing around with different recipes to jazz them up a little bit and make them a little different each time. I made brownie mince pies in December and everyone loved them. I have also tried salted caramel brownies which were pretty scrumptious, so if you would like to see the recipe for those, just let me know. But today I thought I would share this really easy Crème Egg brownie recipe.
85g Dark chocolate
110g Unsalted butter
Pinch of salt
255g Self raising flour
2 Eggs (room temperature)
1 tsp Vanilla
1 Packet of chocolate chips
5/6 Crème Eggs (frozen for at least 30 minutes)
Other bits and pieces
Grease proof paper
8×8 inch baking tin/baking dish
Break the chocolate into small pieces
Combine the butter and dark chocolate in a glass bowl over a saucepan on a low heat.
Stir often until melted (it should only take a couple of minutes).
Take off the heat and add the sugar and salt.
Add the 2 eggs and vanilla and mix well.
Sift the flour into the mixture and mix until just blended (don’t over mix).
Stir in the chocolate chips.
Pour the brownie batter into a tin/baking dish lined with grease proof paper and spread evenly.
Bake in the centre of the oven at 180 degrees for around 15 minutes.
After 15 minutes take the brownies out of the oven. Cut the frozen Crème Eggs in half and press into the mixture.
Put the mixture back in the oven and bake for another 15 minutes (or until a tooth pick comes out clean).
Transfer on to a wire wrack to cool down straight away.
What’s your favourite brownie recipe? I’d love to hear your ideas of what I should try next, so please leave me a comment below.