Seeing as it is Easter soon, I thought I would share with you all one of my favourite sweet treats to make.. Brownies but with a twist using creme eggs (YUM!)
These sure are Goooeeed! So I still use my classic childhood cookbook to bake these brownies, the book is very battered and well used, its seen better days but it makes the best brownies ever. I simply use that recipe and change a few things to make it into my Creme Egg Brownie recipe.
Recipe
(Makes 15 brownies)
Ingredients:
175g Margarine
350g Caster Sugar
1 Teaspoon of Vanilla Extract
3 eggs
125g Plain Flour
1 level Teaspoon of baking powder
50g Cocoa
6 or more Cadbury Creme Eggs
22 x 30 x 2.5cm oblong tin
Heat your oven to 180 degrees C , 350 degrees F, gas mark 4.
Storage: Keep in an airtight container and eat within a week.
Recipe:
1. Put your tin onto a piece of greaseproof paper or baking parchment. Draw around it and cut out the rectangle.
2. Grease the tin with some margarine on a paper towel. Lay the paper in the tin and grease the top of it. Turn on the oven.
3. Put the margarine into a pan and melt it over a low heat. Pour it into a mixing bowl, then add the sugar and vanilla.
4. Break the eggs into a small bowl and beat them. Add them to the large bowl, a little at a time. Beat them in well.
5. Sift the flour into the bowl and add the baking powder and the cocoa. Stir everything together so that it is mixed well.
6. Pour the mixture into the tin and smooth the top with the back of a spoon.
7. Half the creme eggs and add them to the top of mixture, pushing them in but not too much, still so you can see the inside.
8. Bake it for about 25 minutes if you want gooey brownies.
Recipe from The Usborne Farmyard Tales- Childrens Cookbook
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