So I’ve heard some shocking reports of how Cream Eggs aren’t being made with Dairy Milk chocolate this year. While this may be true I was feeling kind when D had his friend to stay last weekend so I made them some brownies (which also made it to our respective workplaces). While cream eggs are a chocolate traditionally associated with Easter and I notice Easter chocolate seems to appear in the shops earlier and earlier each year; it does mean that you can enjoy the decadence of these babies for longer which can only be a good thing. Just be careful, these are very rich, so a little goes a long way.
This recipe is also homage to House of Herby’s recipe. The beautiful blogger (I think) originally did this recipe a while back. However, I used one of my own brownie recipes just because I am so used to it I don’t really follow a recipe anymore. Either way, I have wanted to make these for quite some time and I am pleased that I have not put it off any longer.
To make cream egg brownies you will need
4 large eggs
250g soft brown sugar
200g dark chocolate (Green and Blacks dark chocolate is gluten free)
30g cocoa powder
1 tsp baking powder
2 packs mini cream eggs
Preheat your oven to 180°C. Line a deep baking tin with baking paper or greaseproof paper. Using an electric whisk beat together your eggs and sugar until the mix leaves a trail on the surface. In a separate bowl melt your chocolate and butter (in the microwave) and slowly fold into the beaten eggs and sugar.
Sift in the cornflour, baking powder and cocoa powder.
Pour into your baking tin. Halve your cream eggs at the join and put these on the surface (although don’t faff around being too decorative as some halves may sink). Bake for around 30 minutes or until a skewer comes out nearly clean.
Serve on its own with a good cup of tea or warm with vanilla ice cream. (Or while drinking beer watching wrestling…)