Creme Eggy Brownies This Easter Sunday
Preheat the oven to 160C (320 F). Melt the chocolate on a double boiler or in the microwave. Stir until the chocolate is melted, smooth, and well combined. Make sure the chocolate does not burn.
Cream the butter using an electric mixing bowl, add the brown sugar and mix for a few minutes until the mixture becomes airy. Add in the egg and vanilla and continue to beat for two more minutes. Turn the electric mixing bowl onto low speed and slowly pour in the hot melted chocolate. After half of the chocolate is poured into the bowl, stop the mixing and scrape the sides with a spatula. Repeat until all of the chocolate is added.
In a separate bowl measure 1 cup flour with ½ tsp baking powder. Carefully add the flour and baking soda to the chocolate butter mixture, ¼ cup at a time. Mix for two more minutes.
While mixing, grease a baking sheet. Spread half the batter to the bottom of the pan. Then, place the Cadbury crème eggs into the batter and press down. Once you scatter all the eggs evenly, pour the rest of the batter over the eggs so that they are completely covered in batter.
Place into the oven and bake for 35 minutes. Once the top sets and is firm, take out of the oven and let cool completely before cutting into bars.
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