Cadbury's Cream Egg Brownies
Mini Cadbury's Cream Eggs, in brownies, not only look wonderfully seasonal, they add a fabulous, contrasting texture to the soft gooey centre of the brownies and, rather fortuitously, are exactly the right size.
Ingredients
- 200g unsalted butter, in cubes
- 200g dark chocolate, 74% cocoa solids, broken into pieces
- 150g soft brown sugar
- 50g caster sugar
- 3 large eggs
- ¼ teaspoon fine salt
- 100g plain/all-purpose flour, sieved
- 25g cocoa, sieved
- ½ teaspoon instant coffee powder, sieved
- 8 x mini Cadbury’s Cream Eggs
Topping:
- 8 x mini Cadbury’s Cream Eggs
- 200g milk chocolate
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to fan oven 170°C /190°C/375°F/Gas 5.
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Chop the butter into squares and place in a microwave safe bowl with the chopped chocolate. Melt in a microwave or a bain marie and mix until smooth. (See Recipe Notes for details.)
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Meanwhile put the sugar, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 minutes.
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Pour the chocolate and butter into the eggs and sugar, whilst whisking, and mix thoroughly with the electric whisk until smooth and glossy.
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Finally add the flour, sifted cocoa and coffee and fold into the chocolate mix. Do not over mix at this stage.
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Halve the mini cream eggs horizontally.
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Transfer half of the mixture to your baking tin and level the surface, making sure the cake batter goes all the way into the corners. Lay over 16 Cream Egg halves in the centre of where each brownie will be.
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Add remaining brownie mix and level the surface.
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Cook in the oven for 20 – 25 minutes, depending on how squidgy you like the centre to be. It will carry on cooking when you take it out of the oven so bear this in mind. (I cook mine for 23 minutes in London and 24 minutes in Switzerland.)
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Leave to cool in the tin for 30 minutes and then, using the overhanging parchment, transfer the brownies to a cooling rack – do not remove the parchment, they will be too fragile
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When the cake is cool, put it back in the tin. Melt the milk chocolate and spread over the surface of the brownies. I melt my chocolate in the microwave. I blitz for 1 minute, then leave the chocolate for 4-5 minutes and then stir well. If the chocolate has not fully melted, blitz again, but only for 15 seconds at a time, stirring well in between each blitz.
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Place the remaining Cream Egg halves in the centre of where each brownie will be. Leave the chocolate to set before dividing into 16 Brownie bars.
Recipe Notes
Equipment
- Large microwave safe jug or heatproof bowl
- Electric whisk and mixing bowl
- Kitchen scales and measuring spoons
- Sieve
- Chopping board and knife
- 20cm/8inch square baking tin lined with baking parchment
Be very careful melting the chocolate. Chocolate can be very difficult to work with. You can overheat it very easily and the mixture will go grainy. When this happens, there is no way to resolve it I’m afraid!
Microwave: I give the chocolate and butter a minute in the microwave, take it out and stir it well, then let it sit for a few minutes to see if it continues melting sufficiently to melt all the chocolate. If not, I then continue with the microwave but in 10 – 15 second bursts.
Bain Marie: if you do not have a microwave, put the chocolate and butter in a heatproof bowl over a saucepan of gently simmering water. Do not let the base of the bowl touch the water. Heat until the chocolate and butter are very nearly melted then take it off the heat and take the bowl off the saucepan. Be very careful not to burn yourself as the bowl will be hot and steam will escape from the saucepan. Allow the mixture to sit for a few minutes for the residual heat to melt the remainder of the mixture. Again, be careful not to over-heat.