This is my ALL TIME FAVOURITE RECIPE. As I’m living in Norway, sourcing creme eggs is lucrative business. Thankfully, my dad visited last weekend and gifted me with 24. LET’S BAKE!
185g dark chocolate (I recommend Bournville)
185g unsalted butter
85g plain flour
40g cocoa sugar
275g caster sugar (yes that much)
6 Creme Eggs (fridge cold and halved)
makes 12 brownies
One Preheat the oven to 180c/gas mark 4. Melt the butter and chocolate together, the easiest way to do this is by using the microwave in 30 second bursts. Can also be done in a bowl over a saucepan of hot water. Once melted put to one side. I recommend using a PYREX jug like the one pictured below.
Two In a separate bowl, whisk together the eggs and sugar until almost mousse-like. This will take a good few minutes and it will be pale and have doubled in volume and size. Although whisking by hand is a pain in the backside, the texture is better than when using a mixer.
Three Add this to the cooled melted butter/chocolate and combine it all together.
Four Sift in the flour and cocoa powder and gently fold it in. Make sure that all of the dry ingredients are folded in, checking the bottom of the bowl thoroughly.
Five Pour mixture into a regular baking tray. Bake in the oven for 15-20 minutes.
Six Whilst the brownie mixture is in the oven, remove the Creme Eggs from the fridge and halve them, which should leave you with 12 halves. (don’t worry if this step is messy, I’m convinced this task is more difficult than open heart surgery).
Seven Remove the baking tin from the oven and place the Creme Egg halves on top of the brownie, evenly spaced, before placing back into the oven for another 10 minutes.
Eight Remove the brownies from the oven and leave in the tray or on a cooling rack until cooled. When cool, cut into 12 slices. If the brownie mix still appears rather sticky, DON’T PANIC! They will eventually become more solid but with an excellently gooey middle.