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How could you possibly improve on the world's best brownie recipe? Yep, that's right. Add Cadbury's Creme Eggs into the mix before baking!
Today Yash and I embarked on this bake while Nihaal was napping, and it did not disappoint. The brownie recipe itself is extremely easy, and to give it an Easter twist we chopped creme eggs in half and added them to the top of the batter before baking.
All in all, its a very easy recipe which will earn you maximum brownie points (sorry...) this weekend. If you would like to bake a smaller or larger batch, this recipe can easily be scaled up or down.
You will need:
250g unsalted butter
30ml vegetable oil
250g white caster sugar
200g brown sugar
4 eggs at room temp
15ml vanilla (1 tbsp)
130g plain flour
100g cocoa
100g chocolate
1 tsp salt
to decorate : creme eggs
Start by preheating your oven to 175 degrees c.
Melt your butter in the microwave and leave to cool. In the mean time, combine the white and brown sugars in a bowl. Stir your melted butter into the sugars and then add the oil. Stir well to incorporate. Add the eggs and whisk until the mixture goes lighter in colour.
Add flour, cocoa powder and salt to your mix. Fold these in gently, being careful not to overmix. Fold in your chocolate pieces.
Take a brownie tray and line it with baking parchment. Pour your brownie mix into the tin and smooth it out. Cut your creme eggs in half and place them in with the open sides facing upawards, being careful to space them out well so that each piece of brownie may have some creme egg showing.
Bake for 25-30 minutes until your brownie mix has a papery crust on top and the middle has only the slightest wobble remaining when you nudge the tray. Leave to cool completely before cutting into chunks.
NB - You can make this brownie without the Creme Eggs by doubling the amount of chocolate you add to 200g.
Happy Baking x