Happy Easter lovelies – I hope you are all enjoying the long Easter Bank Holiday weekend!
It seems the Easter Bunny paid me a visit this morning as the flat is currently surrounded by lots of chocolate! My boyfriend even did a mini egg hunt which was so much fun, we were literally running around like little excited children! And then all the chocolate got me thinking about scrummy Easter recipes. For years I have wanted to try and make some incredibly gooey chocolate brownies, as mine usually has a more cake-like consistency. I love it when you find that brownie that has a harder top and a really gooey, chocolatey centre – the one you almost feel should have a few extra minutes in the oven. Know the one I mean? Or may be it’s just me!
Well, luck struck today, and I have to say I write this feeling rather fat and rather full of chocolate, but oh my, this recipe is amazing! And what is even more amazing is half is covered in my all time favourite Easter delight – the Cadbury Creme Egg! I feel I have died and gone to heaven …
- 185g unsalted butter
- 185g best dark chocolate
- 85g plain flour
- 40g cocoa powder
- 3 large eggs
- 275g golden caster sugar
- 6 cadbury’s Crème Eggs, cut in half
- Preheat the oven to 160c and grease a 20cm square baking tin.
- Melt the butter and dark chocolate together either in the microwave or in a bowl over hot water.
- Break 3 large eggs into a large bowl and tip in 275g of golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake! This can take 3-8 minutes. TIP, you’ll know its ready when the mixture becomes pale and about double it’s original volume.
- Pour the cooled chocolate mixture over the eggy mousse, then gently fold together.
- Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture.
- Pour into the baking tin and cook for 15 minutes then take it out of the oven and gently press the Cadbury’s Crème Egg halves into the mix spacing them apart evenly. Put back in the oven for another 10 minutes.
- Leave to cool before removing from the tin and cutting.
And there you have it, it’s literally the messiest thing I have ever made but the chocolatey taste is just amazing. It’s all what a brownie should be in my eyes and I can’t wait to pig out on the remainder over the rest of the long Bank Holiday weekend.