Emma is a moderator in our home cooks Ireland Facebook group.
She is a fellow northerner and a woman after me own heart, working in the catering industry she has a passion for cooking, baking and feeding her family well.
This girlie is super talented and I for one look forward to seeing her gastronomical feasts on her Instagram feed every week (so much so I have a little notification to tell me when she has a new post) you can follow her on Instagram here !
I tell you one thing guys, she has one very lucky family with some of the spreads she cooks and displays ( leaving us all in the hope she will adopt us one day!)
Emma posted her Creme egg chocolate brownies last week on Insta, Sure we were all just drooling over them, And I’ve put them high on my list of bakes over easter
sure who cant resist a brownie? stuffed with a creme egg, “come to mama” !
Her recipe is an adaptation of this one here from the BBC Good Food Website
Thanks so much for letting me share your recipe with our community x
The Home cooks Ireland fb group is a place for us home cooks to come together and share recipes and food ideas on feeding our family tasty wholesome meals. (with a few treats thrown in for good measure) We all make sure its safe, positive non-judgemental arena, you can come join us here
I know you guys are going to just love this one
Creme Egg Chocolate Brownies
- 185g unsalted butter
185g best dark chocolate
- 85g plain flour
40g cocoa powder
50g white chocolate
- 50g milk chocolate
- 3 large eggs
250g golden caster sugar
- 5 Creme Eggs
First, you need to Cut 185g unsalted butter into small cubes and tip into a medium bowl.
Break 185g dark chocolate into small pieces and drop into the same bowl
Melt the chocolate and butter in the bowl placed over a saucepan of boiling water (like you would when making rice Krispie buns) and when melted leave to cool to room temperature
While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn it to 180c gas 4
line a 20cm square tin with baking paper
sift 85g plain flour and 40g cocoa powder into a medium bowl.
Tap and shake the sieve so they run through together and you get rid of any lumps.
Break 3 large eggs into a separate large bowl and add in 250g of golden caster sugar.
With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake. This can take 3-8 minutes,
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a metal spoon. The idea is to mix them without knocking out the air, so be as gentle and slow using the figure 8 movement
Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
Gently fold in this powder using the same figure of eight action as before.
The mixture will look dry and dusty, but if you keep going very gently and patiently, it will end up looking gungy and fudgy.
oven bake for 35 minutes
While its baking unwrap your creme eggs and half them, you need 9 halves (Emma says you,ve one left over to eat)
after 35 minutes take your brownie mix out of the oven and add your halved eggs,
squeezing each half egg into 9 sections of the brownie mix
put back into the oven for another 5 minutes
cool and cut and try not to eat them all !
Happy Easter lovelies x