We at Season’s Eatings were wondering what to do with all our leftover chocolate, so decided to use our Cadbury’s Creme Eggs in the popular Creme Egg Brownie recipe.

The original concept was popularised by Eric Lanlard, whose recipe we broadly followed. It uses coffee and vanilla bean paste as flavour enhancers to make the chocolate even more chocolatey. Don’t worry if you’re not a coffee fan – keep it in the recipe, you will still find them delicious.

We used 70% cocoa chocolate, which can either be in chocolate bar form (preferably Green & Blacks) or leftover Easter eggs if any happen to be dark chocolate. We always bake with dark chocolate, and the reason is that its high cocoa content means that when you mix with butter and sugar, the percentage of cocoa doesn’t drop too low. If you only baked with milk chocolate for example, your brownies would be nowhere near as rich (in ‘choclatey-ness’) and would taste a lot sweeter.

At least an hour before baking we recommend putting the Cadbury’s Creme Eggs in the fridge. Ensuring the centres are set will mean they cut in half more cleanly and hence their gooeyness is more likely to stay more contained. You can use other chocolate goodies to top your brownies e.g. mini eggs, piece of crunchy bar – all work equally well.

We baked the brownies individually, but if you are baking as one in large brownie and then cutting up once cooled, increase the baking time to 12 – 14 minutes and then a further 10 minutes.

Preparation time: 5 minutes

Cooking time: 15 – 25 minutes

Ingredients:

• 200g dark chocolate (minimum 70% cocoa solids)
• 150g unsalted butter
• 250g soft brown sugar
• 100g flour
• 3 large eggs
• 1 tsp vanilla bean paste
• 100ml espresso
• 6 Cadbury’s Creme Eggs

Recipe:

1. Pre-heat the oven to 180ºC fan.
2. Cut the butter into cubes and break up the chocolate into pieces and melt in a bowl, which has been set over a pan of simmering water. 
3. Once the chocolate mixture is smooth and glossy, remove from the heat and mix in the sugar, vanilla bean paste and espresso. 
4. Whisk the eggs together quickly and then, quickly mix into the chocolate, stirring continuously until the eggs are combined and the brownie mixture is smooth.
5. Sift in the flour and fold into the mixture.
6. Carefully divide between the individually cases, or pour into a pre-lined baking tray if baking as one, and bake in the oven. 
7. The first bake should be 8 – 10 minutes if cooked individually or 12 – 14 minutes if cooked as one. Remove from the oven, cut each Cadbury’s Creme Egg in half and gently push into the brownie mixture, which should still be majority liquid. Pop back in the oven and bake for a further 7 – 8 minutes (or 10 minutes if cooked as one). 
8. Remove from the oven and leave to cool before turning out, cutting and dusting with icing sugar.