Creme Egg Brownies
These Creme Egg Brownies are the ultimate Easter treat. A family favourite in our household but sadly never around for very long!
These brownies are the perfect teatime snack or can be used as dessert on the Big Day itself in lieu of the more traditional simnel cake.
The fondant from the Creme Eggs gives the brownies a gorgeous gooeyness. Every year I give up chocolate for lent and every year because I make these the day before Easter I cannot lick the bowl or eat a single Creme Egg, usually the best bit of baking! Luckily these brownies are worth the wait but oh how hard it is to refrain.
When baking with Creme Eggs I have found that freezing the eggs makes them easier to handle and halve. I would recommend freezing them for 30-60 minutes before you intend to use them. When cutting the eggs, position the knife perpendicular to the seam of the eggs. This way is more likely to give you two clean-cut halves than if you cut down the natural line.
I like my brownies on the gooey side, so like a bit of wiggle in the tray when I shake it. The brownies will continue to firm up once you have taken them out of the oven provided you let them cool in the tray. I know it's tempting to dive straight in but use all your willpower to resist!
Serve these warm and bask in their gooey, chocolatey delight!