I’ve got a bit of a back-log going on. I’ve made quite a lot of things which I am planning on giving you the recipes for, and this particluar bake is way down the list chronologically.
But since I made it, I’ve had SO many people asking for the recipe, I had no other option but to bump it up the list!
This Creme Egg Brownie recipe has been doing the rounds on Facebook for the last couple of weeks, and was brought to my attention when my cousin messaged me the link with the message “Saw this and thought it’d be something you would rock at making!”. That was it. The same day, I was in our local supermarket, buying any ingredients that I didn’t already have.
Although there are a fair amout of ingredients, I was quite happy to see there was nothing really out of the ordinary, and apart from the creme eggs I had almost everything in my baking drawer already.
So I got to baking. I can’t tell you how excited I was by these, and I think my friends were, from the reaction I had on Facebook and Instagram! By the way, if you would like to follow me on Instagram just search for me under meow_2u.
Once these were done, I just had to try them out, and OMG they were pretty amazing. They are described as a brownie, but I would probably say the bottom layer is a cross between a cookie and a brownie. They’re to die for, either way.
This recipe is adapted from the recipe which was going round Facebook. It was originally posted by Scarletscorchdroppers, but I, as usual, felt the need to tweak it a little.
**WARNING** – These are the most yummy, sickly, sweet brownies you may ever consume. You’ll eat one and say to yourself “That was so sweet, I couldn’t possibly eat another”… And fifteen minutes later you’ll be back having another. Just don’t blame me if you put on weight, that’s all I’m saying 😉
For the brownies
175g dark chocolate, broken into pieces
85g plain flour
2 tbsp cocoa
140g caster sugar
1 tsp vanilla extract
2 medium eggs (I used 3 small eggs), beaten lightly
One bag of mini Creme Eggs (8 eggs)
For the creme layer
85g golden syrup
1/2 tsp vanilla extract
170g icing sugar, sifted
For the chocolate layer
100g milk chocolate, broken into pieces
— Preheat the oven to 180 degrees Celsius. Grease and line a baking tin. I used a silicone square 20cm x 20cm tin, but use whatever you have, as long as the sides aren’t too low. You’ll have a few layers to build up!
— Make the brownie layer. In a pan, gently melt the dark chocolate and butter. You could do this in a bain marie as well, or the microwave. Just be careful to keep a really close eye on it and keep stirring it, otherwise it’ll burn. Once they’re melted, take off the heat and leave to cool a little.
— Chop the mini Creme Eggs in half. They have a natural seam in the middle so it’s easiest (and cleanest!) to cut along here. Try not to crack the egg, and to preserve as much of the inside of the eggs as possible.
— Place the flour, cocoa, caster sugar, vanilla extract and eggs into another bowl and combine. Add the cooled chocolate/butter mixture and give a stir. Turn out into your prepared tin. Place the creme eggs face up into the brownie mixture – I did four rows of four. That way when the other layers go on top and you come to cut them you’ll have an idea of where the eggs are hiding. The idea is to get a half-egg in each slice of brownie. Bake in the oven for around 25 minutes, then leave to cool completely in the pan.
— Make the creme layer. I used my KitchenAid for this part, although you can easily do it by hand. Put the golden syrup, softened butter and vanilla in a bowl and beat together on a medium speed until combined. *TIP* – When measuring the golden syrup, coat a spoon in oil and scoop the syrup out of the can. The oil will allow the syrup to slip easily off and not stick.
— Slowly add the icing sugar, and continue to mix until it’s creamy. Add a drop of milk if the mixture is too firm; it should be easy to spread but firm enough to hold its shape. Spread the creme layer on top of the cooled brownie and pop it in the fridge to chill for at least an hour.
— Make the chocolate layer. I did this in a bain marie. Place a bowl over a pan of simmering water, and put in the milk chocolate and butter. Melt them together, leave to cool a little, then spread over the chilled creme layer. Put it back in the fridge for a bit.
Cut into 16 squares. I couldn’t resist and had to try out a piece almost immediately. I have no patience. Or willpower.
Be careful if you’re transporting these anywhere – once cooled I cut mine and put them in a tupperware to take to work. Big mistake! They all stuck together. They still tasted great but looked pretty rubbish in the end. Ah, well.