This creme eggs recipe definitely has all off your Easter calories served up in one – that’s breaking out of Lent in style for sure!
You won’t need the full amount of brownies made up in the recipe below, but who is ever going to complain about having left over brownies? No one needs that kind of negativity in their life!
– 75g good cocoa powder
– 120g self-raising flour
– ¼ tsp of salt
– ½ tsp baking powder
– 150g butter
– 175g good quality dark chocolate
– 2 eggs
– 125ml boiling water
– 400g caster sugar
– 8-10 Crème Eggs
– 450g brownie crumbs (broken up, by hand, brownie bits)
– 3 tbsp buttercream frosting (homemade or store bought)
– 3-5 digestive biscuit crumbs (blitzed in a food processor)
1. Preheat your oven to 350F, 180C (160C fan) or Gas Mark 4. Grease and line a 9×13’ pan with some parchment/greaseproof paper.
2. Sift the coco, flour, salt and baking powder together.
3. In a separate bowl, melt the butter and chocolate together. You can do this in the microwave or over a pot of boiling water on the stove.
4. Add the sugar and the eggs to the melted butter chocolate combination and mix until combined. Add the vanilla, mix.
5. Add the wet mix to the dry mix and pour in the boiling water. Mix until fully combined.
6. Pour the batter into the prepared dish and bake for 25-30 minutes in a preheated oven.
7. Remove the pan from oven, stand on a wire cooling rack and leave the brownies in the baking pan, on the wire rack for at least 30 minutes (ideally longer, if you can wait!)
1. Mix the buttercream and brownie crumbs until sticky and hold together.
2. Remove the crème egg from its foil and cover the shape of the egg with the brownie mix. Toss the whole thing about in the biscuits crumbs and leave on a plate.
3. Repeat until you have exhausted all brownie crumbs.
4. I got 8 covered with mine; you might get more or less depending on how thick your brownie layer is.
5. Allow then to set in the fridge for a few moments. Enjoy!
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