April 16, 2014 - Written by: Ilona-Jade Errington

Creme Egg Brownie Surprise!

As much as I enjoy cooking there are some days when I love nothing more than a good one-pot-wonder. And when that one pot results in anything chocolatey that’s just an added bonus! This week’s recipe is an old favourite: chocolate brownies with a Crème Egg surprise centre.

Caution: This is not for those watching their waist-line!

THE RECIPE

Useful Info

This Recipe Is:

Vegetarian

Gluten-Free

Ingredients

4 Eggs
1 tsp. Vanilla Essence
150g Unsalted Butter
300g Demerara Sugar
75g Cocoa
150g Ground Almonds
1 tsp. Bicarbonate of Soda
200g Dark Chocolate, chopped
100g Walnuts, crushed
4 Crème Eggs, halved (make sure you attempt this at room temp, do not refrigerate!)

Method

Preheat the oven to 190 Degrees Celsius / Gas Mark 5 and grease the baking dish with a little butter.
Whisk the eggs very lightly with vanilla essence.
Melt the butter on low heat.
Add the sugar and cocoa, stir.
Add the ground almonds and bicarbonate of soda, stir.
Add the eggs to the dry ingredients.
Mix in chopped chocolate, then the crushed walnuts.
Pour half mixture in to the baking tin.
Lay out the Crème Eggs evenly throughout the dish, chocolate side down.
Gently pour the rest of the mixture on top.
Bake for 20 minutes, then leave to stand and cool for 20 minutes. (Please Note: These brownies are designed to come out gooey in the centre, so unlike most cakes don’t worry if a knife doesn’t come out clean!)