Creme Egg Brownies

Method

Photo of creme egg brownies before they are cut at Baltzersen's Scandinavian cafe in Harrogate

In a pan melt the butter, bringing it to the boil.

In a separate bowl mix together the caster sugar, light brown sugar and cocoa powder.

Add the butter and mix together.

Add the eggs and mix again.

Thoroughly mix in the flour and pour into a pre-lined baking tin.

Bake in the oven for 35-40 minutes, or until the mixture no longer wobbles.

Meanwhile, half seven creme eggs.

Remove the brownies from the oven and press the creme egg halves deep into the brownies.

Return to the oven for 2 minutes to melt the creme eggs slightly.

Leave to cool and enjoy!

Ingredients

Ingredients:

375g salted butter

300g caster sugar

300g light soft brown sugar

120g Cocoa Powder

4 eggs

210g gluten free plain flour

7 Cadbury’s creme eggs

Photo and link to downloadable recipe sheet for creme egg brownies at Scandinavian cafe in harrogate, Baltzersen's

 

 

2 Responses to Creme Egg Brownies

  1. Beth Daley says:

    What temperature should the oven be, please? Thanks. Beth

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