If your taste buds are just crying out to try the delicious Cadbury's Creme Egg Brownies pictured from our Spring time photoshoot, then you could have a go at making them your self!
Here's the ingredients and recipe, as seen originally on http://scarletscorchdroppers.com/2013/03/12/creme-egg-brownies/
Makes about 20 small brownies
Ingredients
for the brownies
85 g plain flour, 2tbsp cocoa powder, 170g milk chocolate, 113 g butter, 2 eggs, 140g caster sugar, 1tsp vanilla extract, 10 mini creme eggs (we froze ours for 30 minutes before putting them in with the brownie mixture).
for the creme topping
85g golden syrup, 2tbsp butter, 1/2tsp vanilla extract, 170g icing sugar
for the chocolate topping
100g milk chocolate, 50g butter
Method
Preheat the oven to 180C/350F.
Grease and line a 20cmx20cm tin.
In a heavy based pan, melt the butter and chocolate together over a low heat. Stir constantly and watch the chocolate carefully to make sure it doesn’t burn. Take the chocolate off the heat. Beat in the eggs and vanilla extract, then the sugar.
Sift in the flour and cocoa powder. Fold it into the mixture until just combined. Pour into a lined tin lined with grease-proof paper (make sure paper rises up a little higher than the sides to give you space for the toppings). Stud the mixture with the mini creme-eggs, pushing them right down into the brownie mixture.
Bake for 25-30 minutes. I like my brownies still a little gooey so I take them out juts before the look completely cooked. Let the brownies cool completely.
To make the cream, beat the golden syrup, butter and vanilla together until smooth and well combined. Slowly add in the icing sugar and beat until creamy. You might need to add a little water to help it mix. Spread over the top of the brownies and chill in the fridge for about two hours.
Finally, melt the butter and chocolate together in a heavy based pan. Pour over the top of the brownies and leave to set.
