I saw photos of these sickly looking creatures peppering Facebook and thought they looked revolting. Just when Slutty Brownies had taken a backseat, now a new equally over-sugared recipe has gone viral…and with social media on tap every second of the day, well you just can’t escape.
I left London and returned to the country to flee from this urban trend. Phew! I’d finally escaped the rumours, the suggestions, the ‘oh have you tried’s? I thought as I pushed open the back door and was greeted by my exceptionally hyper-active puppy.
Then I walked into the kitchen and saw it. There on the table, glistening in gluten, was…surely not. I walked further towards it. There was no doubt…it was, my younger sister had made a:
CADBURY’S CREME EGG BROWNIE
I took a closer look:
My sister had gone one step further and drenched the mongrel sweet in earplugs, which on closer inspection turned out to be mini-marshmallows. Could it get any worse?
I expressed my revolt and chided her for following such a tacky trend. She fought back, “you can’t knock it until you’ve tried it.”
There was logic to this and unwillingly I succumbed to her demands. I tried it. And it was absolutely, 100 %, utterly…delicious.
“Ha, you like it!” she said smugly.
My face said it all, there was no point in denying it, I loved it. In fact, I loved it so much that I demanded the recipe…
Creme Egg Brownies
350g plain chocolate, broken into pieces (Bournville)
250g unsalted butter
50g plain flour
1 tsp baking powder
3 medium eggs, beaten
250g soft brown sugar
4 Cadbury’s Creme Eggs
1) Preheat oven to 170 degrees Celsius. Butter a baking tin 29cm x 18.5com x 5cm
2) Melt chocolate with butter in a bowl over a pan of simmering water. Once melted remove from pan and allow to cool slightly.
3) Sift flour and baking powder onto a plate.
4) Whisk eggs until thick and creamy, then gradually whisk in the sugar, using an electric hand whisk. The mixture will become really thick and mousse like. Gradually fold in the slightly cooled chocolate, alternating with the flour.
5) Spoon mixture into the tin and bake for 40-45 minutes until the top is cracked and the centre is just firm to the touch. Leave to cool in the tin.
6) Cut the 4 Creme Eggs in half and push into the soft surface.
7) Grate some chocolate over the top to garnish.
And you have the perfect Easter treat!