Put the Creme eggs into the freezer for at least an hour before you bake the brownies, over night is best! This will keep the eggs nice and cold, while the brownie bakes around them and stops the middle melting and running out. If you’ve tried freezing them and it didn’t work, try reducing your oven temperature to 160C/320F and bake for about 20 minutes. Remember, the brownie will still keep cooking once it’s removed from the oven, take them out a little before you think they’re completely cooked.
What temperature should I use for a fan over?
Reduce the temperature to 160C/320F and bake for about 20 minutes.
What tin size should I use?
The recipe works best with a 20x20cm tin, but you can use a rectangular dish or tin with a similar capacity.
Why can’t I get the chocolate layer on my brownies to set properly?
Some types of chocolate will require less butter to loosen them. This is particularly true of chocolate in the UK, which doesn’t contain any of the ingredients to stop melting that can be found in Australian manufactured brands (which are the ones we mostly get out here in Hong Kong). If you’re baking the recipe in the UK, try increasing the amount of chocolate to 150g to the 50g of 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). Stud the mixture with the mini creme-eggs, 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 juts before the 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.