Homemade Cadbury Creme Egg Brownies

The sun is shining, the morning air is crisp and clear, it's fair to say that spring has officially sprung! One thing that gets me very excited about spring (except for my birthday in March) is the ability to eat as many creme eggs as physically possible and being able to use Easter as an excuse. Everyone loves a good creme egg!

As it was my housemate (and fellow blogger Aaron)'s birthday last week, I decided to make him some creme egg brownies in substitute for a birthday cake. They were simple to make and were deliciously gooey - just as a good brownie should be!

Ingredients:

100g butter

175g caster sugar

75g light brown sugar

125g chocolate (plain or milk)

1 tbsp golden syrup

2 eggs

100g plain flour

1/2 tsp baking soda

2 tbsp cocoa powder

6 Cadbury creme eggs

Method:

1. Preheat the oven to gas mark 4 / 180 degrees

2. Put your creme eggs into the freezer (this will make them easier to cut in half when the time comes!)

3. Grease a baking tray with butter

4. Pop the caster sugar, brown sugar, chocolate, butter and golden syrup into a saucepan and melt gently on a low heat

5. Once smooth and lump free remove from heat

6. Break the eggs into a bowl and whisk until light and frothy

7. Add the eggs, vanilla essence, baking powder, flower and cocoa powder to the chocolate mix you made in your saucepan

8. Mix thoroughly until the mixture is smooth

9. Place the mixture into your greased baking tray

10. Grab a chopping board and a sharp knife. Take your creme eggs out of the freezer

11. Peel the creme eggs, take your sharp knife and gently cut along the creme egg at its seam. Don't worry too much if your eggs aren't perfect - I had many a struggle with this but once they're in the brownie mixture they look and taste just fine!

12. Place your halves facing upwards into the brownie mixture. Try and spread them evenly as they will guide your hand when cutting the brownies into portions

13. Place into the centre of the oven and bake for 25 - 30 minutes

14. Remove from the oven once baked - don't worry if they're still a little squidgy, brownie's aren't cakes and aren't supposed to bake hard (it also adds to the gooeyness!)

15. Leave to cool for 20 - 30 minutes then cut into slices

The brownies I made for Aaron's birthday disappeared in roughly 20 minutes - I hope you manage to make yours last longer, although somehow I doubt it because they're totally moorish and isanely delicious!

Have you baked creme egg brownies or tasted one before?

Let me know how your baking attempts go!