Ok, so I didn’t really need to put the Creme eggs in the brownies, but when it comes to Creme eggs, we’re not really talking about ‘need’ are we?
Easter mornings when me and my brother were children always started with egg hunts in our garden, or my grandma’s garden or, on particularly good years, both. We would take wicker baskets outside and hunt for little foil wrapped eggs hidden in flower beds, concealed beneath the daffodils, tucked into the branches of trees, or peeking out from under bushes. My grandma would dunk boiled eggs into food dye, so their shells would turn, red, blue and green, and the white inside would become mottled with splashes of colour. We’d race around the garden filling our baskets with eggs. There are few things more magical to me than the glint of colourful foil blinking out from amidst the greenery.
Easter, therefore, would not be Easter for me without some sort of little eggs. I’m not really fussy. As long as they’re wrapped up and pretty I’ll take anything. One of the best though, surely has to be the creme egg. It’s always an exciting moment seeing the first ones of the year in the shops. My favourite part about them is biting off the top and dipping my little finger into the gloopy middle.
As you’d expect, these are incredibly sweet, but if you’re a fan of creme eggs that probably won’t worry you.
(recipe adapted from Love and Olive Oil)
- for the brownies
- 85 g plain flour
- 2 tablespoons cocoa powder
- 170g milk chocolate
- 113 g butter
- 2 eggs
- 140g caster sugar
- 1 teaspoons vanilla extract
- 10 mini creme eggs
- for the creme topping
- 85g golden syrup
- 25g butter
- ½ teaspoon vanilla extract
- 170g icing sugar
- for the chocolate topping
- 100g milk chocolate
- 50g butter
- Preheat the oven to 180C/350F.
- Grease and line a 20cmx20cm tin.
- In a heavy based pan, melt the butter and chocolate together over a low heat. Stir constantly and watch the chocolate carefully to make sure it doesn't burn. Take the chocolate off the heat. Beat in the eggs and vanilla extract, then the sugar.
- Sift in the flour and cocoa powder. Fold it into the mixture until just combined. Pour into a lined tin lined with grease-proof paper (make sure paper rises up a little higher than the sides to give you space for the toppings). Push the mini creme eggs into the brownie mixture at evenly spaced intervals, pushing them right down into the brownie mixture.
- Bake for 25-30 minutes. I like my brownies still a little gooey so I take them out just before they look completely cooked. Let the brownies cool completely.
- To make the cream, beat the golden syrup, butter and vanilla together until smooth and well combined. Slowly add in the icing sugar and beat until creamy. You might need to add a little water to help it mix. Spread over the top of the brownies and chill in the fridge for about two hours.
- Finally, melt the butter and chocolate together in a heavy based pan. Pour over the top of the brownies and leave to set.
- Cut the cooled brownies into squares. I like to make about 20 small brownies as they're quite sweet, but you could make them bigger if you prefer.