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:
** INGREDIENTS **
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.
2. Once melted, transfer the mixture into a mixing bowl.
3. Stir in the caster sugar, vanilla bean paste and espresso coffee.
4. Beat the eggs with a fork and mix into the mixture until smooth.
5. Sift the flour and fold into the mixture.
6. Transfer the mixture to a tin which has been greased and lined with baking paper.
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.
9. After 15 minutes, remove the half-cooked mixture from the oven and push in the Cadbury Creme Egg halves.
10. Put back into the oven for another 10 minutes until the mixture is set, but still a bit sticky.
11. Leave to cool completely before slicing into squares and serving.