So the shops are already full of Easter chocolaty goodness (or badness – especially for my waistline) but forget about getting fat it was time to have an affair (Cadbury’s words) with a creme egg, or two or three or four (in my case).

A friend at uni had posted a link onto my Facebook page about creme egg brownies. I had heard about them the previous year when creme eggs came back into our lives for a short period of time but this time I’d give them a go and make some myself instead of drooling over photos of them. Creme eggs and mini eggs (can’t miss out those other Easter time goodies) are my all time favorite – I could eat tons of them (my weight definitely suffers in the run up to Easter – guess I have to run an extra mile on the treadmill just to have a creme egg and not feel guilty) – wishful thinking hey?

So when I went to Marks at the weekend I got some pre-made brownie mix – well Betty Crocker made it so I guess it’s homemade (just not homemade by me), and some creme eggs – which myself and Mark nearly ate the whole packet (6) before we put our baking hats on. I made sure the creme eggs had sufficient padding in my suitcase just to prevent any injury as they are sacred chocolate gems – haha.

If you don’t want to be lazy unlike me buying a pre-made brownie mix and have plenty of time on your hands here is how to make a basic brownie mix plus the key stage of adding those gooey eggy goodness:

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 Cadbury’s Creme 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 boiling water, once melted set aside to cool.
Break 3 large eggs into a large bowl and tip in 275g 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. You will know it’s ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, and 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 to the mixture.
Pour into the baking tin and cook for 15 minutes then take out of the oven.

'Homemade' Brownie Mix and Creme Eggs

‘Homemade’ Brownie Mix and Creme Eggs.


Here’s where it gets EXCITING!

After cooking the brownies for 15 minutes gently press the Cadbury’s creme egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes.
Leave to cool before removing from tin and cutting into squares.



Enter drool here…

And there you have it, brownie creme eggy goodness! (it’s pretty simple)

Give it a go whilst these chocolaty gems are in shops now – if only Cadbury would pay me for saying that (wishful thinking).

Peace out,

Autumn x