One of the downsides of teaching English as a foreign language is that everyone always thinks I get long holidays for summer, Easter and Christmas. In the last two weeks I’ve been asked countless times: “How long are you off over Easter?” Four days, people, four stupid days, the same as everyone else. At least the students feel my pain – they keep double-checking with me, just in case the school has changed its policy all of a sudden and they have time for a week of travelling. Alas, no.
But I suppose a long weekend is better than nothing, and I am very much looking forward to a little break. And an excuse to eat chocolate for breakfast.
These brownies are, obviously, pre-vegan. But they were pretty darn tasty, as long as you’ve got a sweet tooth – even for me, a little went a long way.
Creme Egg Brownies
Ingredients:
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 Cadbury’s Creme eggs, carefully cut in half
Method:
1. Preheat the oven to 160C and grease a 20 cm square baking tin.
2. Place the butter and dark chocolate in a bowl over a pan of simmering water until melted – stir together to combine.
3. Break the eggs into a large bowl and tip in the sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, and have doubled in volume.
4. Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
5. Sift the cocoa and flour into the bowl and gently fold in.
6. Pour into the baking tin and cook for 15 minutes.
7. Take out of the oven and gently press the Creme Egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes.
8. Leave to cool before removing from tin and cutting into squares.
