Creme Egg brownies
- Preparation and cooking time
- Total time
- Easy
- Serves 12
Skip to ingredients
- 250g butter
- 200g golden caster sugar
- 100g light muscovado sugar
- 200g self-raising flour
- 5tbsp cocoa
- baking powder
- 3 eggs
- 3 x 89g bags mini Cadbury’s Creme Eggsor other filled small chocolate eggs
- 100g milk chocolate
Nutrition: per serving
- kcal433
- fat23.8g
- saturates14.4g
- carbs48g
- fibre2g
- protein5.6g
- salt0.6g
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.
