Many people have enquired about the recipe for the creme egg brownies I made yesterday. I’d love to say it was a secret one I crafted all by myself but I found it online, so here’s the one I used. After seeing many variations on social media over the last few weeks I discovered one which not only incorporated the holy eggs but also recreated the fondant and chocolate topping. AMAZING. It’s a creme egg overload. And there is nothing bad about that. I’m sure it doesn’t have that many calories either. Sort of…

Makes about 20 small brownies

Ingredients

for the brownies

85 g plain flour

2tbsp cocoa powder

170g milk chocolate

113 g butter

2 eggs

140g caster sugar

1tsp vanilla extract

10 mini creme eggs

for the creme topping

85g golden syrup

2tbsp butter

1/2tsp vanilla extract

170g icing sugar

for the chocolate topping

100g milk chocolate

50g butter

Method

Preheat the oven to 180C/350F.

Grease and line a 20cmx20cm tin.

In a heavy based pan, melt the butter and chocolate together over a low heat. Stir constantly and watch the chocolate carefully to make sure it doesn’t burn. Take the chocolate off the heat. Beat in the eggs and vanilla extract, then the sugar.

Sift in the flour and cocoa powder. Fold it into the mixture until just combined. Pour into a lined tin lined with grease-proof paper (make sure paper rises up a little higher than the sides to give you space for the toppings). Stud the mixture with the mini creme-eggs, pushing them right down into the brownie mixture.

Bake for 25-30 minutes. I like my brownies still a little gooey so I take them out juts before the look completely cooked. Let the brownies cool completely.

To make the cream, beat the golden syrup, butter and vanilla together until smooth and well combined. Slowly add in the icing sugar and beat until creamy. You might need to add a little water to help it mix. Spread over the top of the brownies and chill in the fridge for about two hours.

Finally, melt the butter and chocolate together in a heavy based pan. Pour over the top of the brownies and leave to set.

Ta-da!