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Creme Egg brownie cake

Name: Creme Egg brownie cake
Total time: 1 h
Ingredients: butter 250g; golden caster sugar 200g; light muscovado sugar 100g; self-raising flour 200g; cocoa 5 tbsp; baking powder a pinch; eggs 3; mini Cadbury’s Creme Eggs or other filled small chocolate eggs 3 x 89g bags; milk chocolate 100g

1 hour
serves 12
Easy

Chocolate cake + Cadbury's Creme Eggs = HEAVEN. Whip up our chocolate traybake for a special Easter treat, or make it any time of the year (we certainly do)!

February 25, 2016 at 9:16 am

Try this Easter twist on a brownie, or make our classic chocolate brownie recipe here.

Ingredients

butter 250g
golden caster sugar 200g
light muscovado sugar 100g
self-raising flour 200g
cocoa 5 tbsp
baking powder a pinch
eggs 3
mini Cadbury’s Creme Eggs or other filled small chocolate eggs 3 x 89g bags
milk chocolate 100g

Method

Step 1

Heat the oven to 180C/ fan160C/gas 4. Put the butter and sugars in a pan and heat gently until the butter has melted. Takeoff the heat and stir in the flour, cocoa, baking powder and eggs to make a smooth batter.
Step 2

Pour the batter into a lined 20x20cm cake tin (leave some paper overhanging to help you lift it out) and push half the mini Creme Eggs at intervals all over the batter. Bake for 35-40 minutes. Cool for 10 minutes and then lift out and cool completely.
Step 3

Decorate the top with the remaining creme eggs, halved, then melt the milk chocolate and drizzle it back and forth across the cake.