Creme Egg Brownies

So for the past few weeks everywhere I look online I’ve seen posts and pictures of creme egg brownies. It’s Easter. They are having a moment. Today I decided I wanted to know what all the fuss was about. I used this recipe which is the main one that has been circulating. Ok yes, that picture looks delicious, yes it’s a great idea and yes I totally want to hear more about that cake tin divider, but the recipe is what I was most interested in. Seeing as the world and their mother (/boyfriend /girlfriend /5 year old /dog) has made them I figured it had to be a good one. I have to say I was somewhat let down. Sure, the batter was smooth and looked great, but it didn’t really bake properly. I’m a big fan of the dense gooey brownie but this was a little too much. I even put it back in the oven a few times. If I was going to do it again, using this recipe I would leave it to initially bake longer than the suggested 15 minutes before putting the creme eggs on. I would also extend the baking time in general for at least another 15 minutes if not 20. Definitely let them cool completely before cutting in to them. Another thing I would recommend doing when making these, is to put the creme eggs in the freezer for a couple of hours before using them as this makes them easier to cut in half. It also helps the eggs to keep their shape when baking. I might try them again before Easter, but maybe use a different brownie recipe. Although slightly disappointing it doesn’t mean I still won’t be eating these with a glass of milk later.

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