Cream egg Chocolate Brownie



Butter - 200g

Soft Brown Sugar - 350g

Eggs - 4

Sponge Flour - 200g

Cocoa Powder - 40g

Plain Chocolate - 300g

Crème Eggs cut in half - 6

Tray bake tray, buttered and lined with baking parchment - 1


· Place the butter and brown sugar into a saucepan and melt together on the stove. Once the butter and sugar has melted, remove from the heat to cool down.

· Put the eggs into a mixing bowl, and whisk together for 2 minutes.

· Sift together the sponge flour and cocoa powder.

· Melt the chocolate in a metal bowl over a pan of warm water (do not let the water get too hot or the chocolate will split)

· Once the chocolate has melted add to the egg mixture, then add the flour/cocoa powder mixture and the sugar/butter mixture.

· Whisk together until all the ingredient are combined.

· Transfer the mixture into the prepared tray bake tray.

· Place onto a tray and bake at a temperature of 160°C for approximately 15 minutes.

· After 15 minutes push the cut in half crème eggs into the top of the brownie mix and cook for a further 5 minutes.

Image Credits - Bakespace & CookBakeEat

Image Credits - Bakespace & CookBakeEat