I may have mentioned once or twice the challenges I have faced with making chocolate brownies with mini creme eggs. I have seen recipes for them with a big creme egg halved and sat on top of the brownie, and my friend even has a recipe for those that works. Apparently though that is too easy for me.
Is this possible??
For ages I have been seeing pictures of gorgeous brownies where they have cut through a mini creme egg and the fondant is there giving this lovely image. Here’s a picture I found on google.
NOTE: THIS IS NOT COOKED OR TAKEN BY ME
I have now tried 4 times to get a result similar to this. I winged it first, then I followed a couple of different recipes. No matter what happened though, even when the brownie itself was sill raw, the fondant melted and all we were left with was empty shells! I was starting to think that it is actually impossible and that the images were somehow faked (I’m sure they aren’t, this was just the depth of my despair with my baking).
And then, finally, we have something resembling success.
It’s still a bit hit and miss, there are some empty shells, some nearly empty shells, but (hooray) there are some with fondant in! Wahooo!!
So here is my recipe for some, not so perfect, but ever so tasty Mini Creme Egg Brownies. Before I go any further, step 1 – the trick, it would seem, is to put your mini creme eggs IN THE FREEZER. Ours have been in the freezer for a couple of days. I have tried them in the fridge and at room temperature, and personally, only way I have got them to remotely work, was by freezing them first!
2oz Plain Chocolate (I use Bournville)
4oz Milk Chocolate
2 x 89g Bags Mini Creme Eggs – FROZEN
2oz Plain Flour
1 tsp Baking Powder
1/4 tsp Salt
Preheat the oven to 180°C
Line the base of a well greased oblong tin with greaseproof paper, allowing the paper to come up 2 inches above the rim of the tin.
Melt the butter and chocolate together in a heatproof bowl over simmering water on a low heat.
Meanwhile, whisk the eggs and sugar together until light and fluffy.
Once the chocolate and butter have melted, add to the egg/sugar and mix.
Add the flour, salt and baking powder, and mix gently but thoroughly.
Spread the mixture evenly in the tin. Bake for 15 minutes.
While the brownie is in the oven, take the mini creme eggs out of the freezer and unwrap (they are actually easier to unwrap when cold I find). Monkey had been ‘helping’ me bake and at this point I realised, he was COVERED in chocolate!
After 15 minutes is up, take the brownie out of the oven and quickly place the eggs into the brownie, evenly, or hodge podge, depending on what you prefer!
Bake for a further 13 minutes. Check the brownie is cooked by inserting a sharp knife or cocktail stick into the brownie, if it comes out clear then it is cooked! Times can vary according to ovens so it is worth checking!!
Leave in the tin for 10 minutes to cool, then I left it to cool on a cooling tray for a little longer and then popped the whole thing in the fridge for a bit. Not sure if that helped set the fondant again but who knows!
When it has thoroughly cooled cut and see whether the fondant has evaporated! Hopefully yours will be better than mine. One of the problems with the whole slicing into the egg is that actually the top of the egg caves in when you slice through it as it is quite brittle once it has been melted. So I really don’t know how the other recipes I have seen have managed to have these whole eggs sliced perfectly with the fondant in the exact condition as it would have been….. but then, I am no master baker!!
Give these a try though, they are very very yummy even if they aren’t 100% how I wanted them to turn out!!
I’m always on the lookout for improvements, so may try and do them in a slightly smaller tin next time, so they are deeper… and may change the timings slightly so the creme eggs are literally int here for 10 mins. I am happy with these taste wise though and I’m not really sure I have the energy to try them again for a while, so I thought I would share the recipe with you now
Have you tried Creme Egg Brownies yet?