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Recipe of the Week - 15/05/14

Lesley Yates-Cinti from Roberto's Restaurant in Southport gives her recipe of the week for 15/05/14 - Creme Egg Brownies!

CREME EGG BROWNIES

Lesley's Creme Egg Brownies

I KNOW Easter has now passed, however, some shops are still awash with left over stock of Creme Eggs - at reduced prices! Here is my easy recipe for using up any cream eggs you might happen to have left over!

 

INGREDIENTS: 100g butter,

200g Galaxy milk chocolate,

2 eggs, lightly beaten,

125g dark sugar,

70g self raising flour,

25g chocolate powder,

Half bag of chocolate drops,

Three handfuls of mini marshmallows,

1 tsp vanilla extract,

4 chocolate Creme Eggs cut into halves,

1 x 9” square baking tin about 1” deep

 

METHOD: Heat the oven to 160c . Grease well the baking tin’, Break up the chocolate and add to the chopped butter in a heatproof bowl, melt together slowly over a bain-marie (pan of simmering water) stir with a wooden spoon until almost melted, remove from the heat and continue to stir until fully melted.

Whisk the 2 eggs together. Add the sugar, whisking to thicken up. Add the chocolate drops and vanilla extract. Fold the marshmallows into the chocolate mixture and add to the sugar and eggs. Sieve the flour with the chocolate powder into the mixture and slowly fold. Spread the mixture into the baking tin ensuring you build up evenly at the sides rather than the centre.

The actual cooking time for the brownies will be approximately 30 minutes however the Creme Egg halves should be added at differing intervals – place two of the halves into the mixture after five minutes of cooking, a further three halves after 15 minutes of cooking and the final three halves place on top just before baking is completed ie. when the centre of the mixture is not quite set. Once taken out of the oven leave to fully cool down in the tin, this will help to fully set the brownies.

Enjoy! Lesley