Creme Egg Brownies

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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.

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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.

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Creme Egg Brownies


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


1.  Preheat the oven to 160C and grease a 20 cm square baking tin.

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2.  Place the butter and dark chocolate in a bowl over a pan of simmering water until melted – stir together to combine.

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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.

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4.  Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.

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5.  Sift the cocoa and flour into the bowl and gently fold in.

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6.  Pour into the baking tin and cook for 15 minutes.

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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.

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8.  Leave to cool before removing from tin and cutting into squares.

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