Sitting on the chaise lounge over the infinity pool on Lembongan Island, Bali, I flicked through the iPad only to come across a recipe that made my heart and stomach melt. (My stomach would quite literally melt, into fat and flab, should I allow this addiction to take flight.)
The Cadbury Crème Egg Brownie. Succulent brownies, made stickier and sicklier with the fondant centre and hollow egg of our favourite Easter treat. Destined to give you a) diabetes, b) a food baby, and finally c) a chocolate coma.
I came home, and the fabulous friends that I have decided to treat me to a baking feast.
(We bought the cadbury’s splats to snack on throughout, how could we resist?)
Piping hot, we stole away with the goodies to Wagamamas Southbank for a feast of noodles, finished off with the cocoa goodness.
185g Unsalted Butter
185g Bournville Dark Chocolate
85g Plain Flour
40g Cocoa Powder
3 Large Happy Eggs
275g Golden Caster Sugar
5 Cadbury’s Crème Eggs, sliced through the middle.
Preheat the oven to 1600C, and butter the brownie tin while you’re at it.
Melt together the butter and dark chocolate in a bowl over boiling water.
Whisk Eggs and sugar together until completely…whisked (?? No funky adjectives spring to mind!)
Carefully fold the buttery chocolate into the egg and sugar mixture. Make sure the two are completely combined, without knocking all of the air out by being too violent!
Sift the cocoa powder and flour into the mixture and keep on folding.
Pour the brownie mixture into the buttered tin and put into your preheated oven.
Slice the Crème eggs! It’s not actually that hard, but fantastically fun.
Now, the recipe we followed told us to add in the crème eggs after 15 minutes. I was more like 20-25 when the brownies started to take shape.
What we did realise was that, if the eggs were added when the brownie was still in it’s sloppy goodness form, they would sink under the surface. These actually tasted far better than those simply lying on the top. It is up to you whether you go for aesthetic or taste (either way, they are heavenly). So choose to add the eggs when you please.
Leave in the oven for a further 5-10 minutes (or until the brownies are completely cooked and ready for business.)
Eat! Share with fellow chocoholics for a less guilty weekend, or demolish in one sitting if you are having one of those days where all you want is to GET FAT.