The Best Cadbury Crème Egg Brownie Recipe Ever

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Between January and Easter each year, there is one gooey, chocolatey classic sweet which outsells every other at this time of year. We are, of course, talking about the Cadbury Crème Egg. Whilst we love a Crème Egg on its own, they’re also super versatile and can be used in many bakes including rocky road and trifles. Our favourite though is the classic Cadbury Crème Egg Brownie and we’ve added the recipe below for you to enjoy!

Our Crème Egg Brownie recipe makes the Crème Egg even more chocolatey, what’s not to love?

If you want to make your own Crème Egg Brownies, then give our recipe below a try

·       185g unsalted butter
·       180g best dark chocolate
·       85g plain flour
·       40g cocoa powder
·       3 large eggs
·       270g golden caster sugar
·       6 Cadbury's Crème Eggs, cut in half – available here at A Quarter Of (buy two packs and you’ll have some leftover for a post-baking treat!)
So how to get the perfect Cadburys Crème Egg Brownies?
1.     Get the oven on and pre-heat this to ensure the brownies bake all the way through. Preheat to 180c (160c fan) or gas mark 4. Grab your baking tin – a 20cm square is perfect!
2.     Melt the butter and dark chocolate together. You can either use a microwave or if you want a true retro experience heat in a bowl over hot water
3.     Break the eggs into a mixing bowl and add the caster sugar. Whisk vigorously until the mixture becomes thick and creamy (think of a milkshake). This can take a bit of time and effort but is critical for the fluffiness of your brownies. The mixture should double in size and turn pale in colour, creating an ‘egg mouse’
4.     Once the chocolate mixture has cooled. Fold this into the egg mouse.
5.     Mix the cocoa and flour and grab a sieve
6.     Gently sift the cocoa and flour mixture over your gooey, chocolatey, eggy mixture slowly folding these together. Be gentle as you want to keep the air in the mixture so you get light and fluffy brownies!
7.     Pour the mixture into the baking tin and took for 30 minutes
8.     Take your Crème Egg Brownies out of the oven and gently press the Crème Egg halves into the mix, spacing them evenly as you wish before adding your brownies back into the oven for 5-10 minutes 

Extra Tip: We love our Crème Egg Brownies, lovely and gooey. If you prefer yours a little well done then add an extra 5-10 minutes to the baking times and allow to cool. Check they’re done by pricking with a knife, if it comes out clean then they’re ready!

Whether you are baking for a family treat or as a gift for someone else, don’t forget to share pictures 

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