Cadbury Creme Egg Brownies

Happy Easter everyone!  It’s finally the day for me to try out the Cadbury Creme Egg Brownie recipe that I found all those months ago on the Cadbury (UK) Facebook page.


I had to make a few variations to the recipe as I couldn’t find Cadbury Bournville chocolate here, and I also didn’t have the necessary equipment to melt the chocolate and butter over a pan of simmering water.

So this is my version of the recipe:


150g Unsalted Butter
200g Cadbury Old Gold Dark Chocolate
100ml Strong Espresso Coffee
250g Caster Sugar
2tsp of Vanilla Bean Paste
3 Medium Eggs
100g Plain Flour
4 Cadbury Creme Eggs


** METHOD **

1. Melt the butter and chocolate in a pan on very low heat, stirring frequently.

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2. Once melted, transfer the mixture into a mixing bowl.


3. Stir in the caster sugar, vanilla bean paste and espresso coffee. 

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4. Beat the eggs with a fork and mix into the mixture until smooth.

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5. Sift the flour and fold into the mixture.

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6. Transfer the mixture to a tin which has been greased and lined with baking paper.

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7. Bake in the oven for 15 minutes at 180°C.  (I have a gas oven so did not need to preheat it.)


8. While the mixture is baking, cut the Cadbury Creme Eggs into halves.

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9. After 15 minutes, remove the half-cooked mixture from the oven and push in the Cadbury Creme Egg halves.

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10. Put back into the oven for another 10 minutes until the mixture is set, but still a bit sticky.

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11. Leave to cool completely before slicing into squares and serving.

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