A great way to use up left over eggs from Easter (if there is such a thing), we found this recipe from the Taming Twins blog; a Creme Egg Chocolate Brownie recipe - totally excessive, but a complete winner here.
Me and the kids were inspired by our local coffee and cake takeaway Crouch Street Bakes after they delivered us possibly the best chocolate brownie EVER eaten right at the beginning of the COVID-19 lockdown. It was a real treat to put an order in and then a day or so later receive a whole slab of chocolate brownie was delivered straight to our doorstep! Unfortunately, due to the situation and lack of available supplies they had to stop their service soon afterwards. I’m not sure who was the most gutted, my husband, me or the kids – it was a little (big) pick me up for us all when we were in the midst of online schoolwork doom. It was also a good feeling to know we were doing our bit to support a small and local business. We will definitely be heading there as soon as this madness is over and our usual weekend hot chocolate (may need to be iced chocolate by then) and cake treat can resume.
My son was particularly inspired by the brownie – so we took to Crouch Street Bakes Instagram feed and looked for some inspiration. There was plenty to salivate over – but it was definitely the Creme Egg Brownies (and the bourbon ones) that we were immediately taken by!
We commenced our research and somehow seemed to come across one of the most indulgent recipes I have EVER made. If I had been sensible, I would have checked through a couple of different recipes online but I didn’t, and nor did I think to investigate the ingredient quantities properly in advance either! When we started to weigh it all out I realised just how calorific and indulgent these brownies were going to be… I think it was the whole slab of butter that was the first alarm bell, or maybe the two bags of mini crème eggs, or possibly the two slabs of dark chocolate and then the one slab of milk!
Usually I am considered a bit of a 'sugar stinge' by my children; but determined to keep spirits running high whilst we are all locked at home I decided to run with it, so we stuck to the original recipe on this occasion. Next time I would definitely make some adaptions, one of those being less of the creme eggs – which to be honest the sheer quantity is just plain wrong!
- 200 g 70% Dark Chocolate
- 100 g Milk Chocolate
- 250 g Salted Butter
- 300 g Soft Light Brown Sugar
- 4 Large eggs
- 175 g Plain Flour
- 200g Mini Cadbury Creme Eggs Two bags, Whole
- 5 Cadbury Creme Eggs. Halved
Find the full method and nutritional information (if you dare) here.
When we make these again – (I’m sure they won’t be forgotten about fast), I would certainly reduce the quantity of mini creme eggs to just the one bag. I would also chop them up a bit – really just to spread them out a bit more – the brownies were delicious and fudgy, however chopping up the mini creme eggs would add a bit more to the texture and break up the solidness of it all.
My other tip is to keep a keen eye on the cooker – the recipe suggests baking for 30 minutes – but ours were done a fair bit quicker than that (probably more like just over 20 minutes) and I agree with Sarah that brownies are much better slightly under cooked, than over.
I'm guessing that over the next week or so there is going to be a fair few Easter eggs lurking around - I'm sure that these would be a winner with pretty much any small eggs chopped into them - I'm quite keen on the sound of replacing the Creme Eggs with either Oreo eggs or Diam eggs or possibly Malteaser bunnies...