Around last Easter, my social media timelines were filled with photos of Cadburys Creme Egg Brownies. I remember thinking, firstly what a great idea they were for Easter, and secondly that I must have a go at making them next year. So roll on almost 12 months and I have done just that!
I have made them very easy brownies similar to the ones which I made for the first time for Valentines Day . These Creme Egg Brownies use just 5 ingredients making them perfect for busy people, and would also be ideal for children to help make too. My brownies did break up a bit as soon as I cut them – this might have been my fault, as I sliced them before they had cooled down completely. But then I like eating them when they are still warm and gooey inside! How do you like to eat yours?
- 1 jar of chocolate spread
- 100g self raising flour
- 2 eggs
- 1 tbsp cream cheese
- 5 Cadburys Creme Eggs
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line a square baking tin - mine is 7 x 7 inches
- Place the chocolate spread, eggs and flour into a bowl and beat together (I used my free standing mixer)
- Once all the ingredients have been combined, fold in the cream cheese just so - you want to see a marbled effect
- Pour in to your baking tin
- Then slice each creme egg in half using a sharp knife
- Place 9 of them on top of your brownie - 3 rows of 3
- Very gently push each egg down a little to nestle into the brownie batter
- Place in the oven and cook for about 25 minutes - you want the brownie to still be a little wobbly but if you prefer yours more cooked through continue cooking for another 5-10 minutes checking as you go
- Remove from the oven and allow to cool for at least an hour before removing from your tin to slice in to squares
These brownies taste very, very good, if a little rich, but actually not that sweet considering that they contain creme eggs. I think this is due to the fact that the brownie batter is not that indulgent or sugary like a normal brownie, owing to the simple ingredients used. These would be lovely served with some ice cream while the brownie is warm. They did not cut as equally as I would have liked, so they do look a little ermmm rustic, BUT they tasted great, so I am not too worried about them not being unifomed in size and shape!
The recipe is just so easy and with Easter on the way, why not have a go at making some – they make an egg-cellent alternative to regular brownies 🙂
