Sweet heavens above… I feel like I should throw myself to my knees and grovel for forgiveness for sharing these brownies with you. Or at the very least issue a bonibakes warning.
If not bad enough these brownies are laden down with dark chocolate, walnuts and broken up creme egg pieces… But then… topped with a layer of ice-cream-like hot caramel, sprinkled over with even more cream egg pieces and finally smothered with the remaining caramel, melting into the creme egg goo in the process.
I physically felt like I was gaining many pounds just making them, but you see, I had left-over Easter chocolate to get rid of. Yes really. In a house where a six-year-old roams about, you could be excused for wondering, why seven weeks later is there still lingering Easter eggs?
Well… I never saw chocolate as an enemy when the small one was growing up, so I never limited it is anyway. Okay so I never put a full bar in front of him and gave him permission to devour it all either. It was always (and still is) all things in moderation.
For that reason to this day, the small one, if given chocolate will eat only what he wants. The rest he puts into his own little sweet tin, which I might add could sit there for days, even weeks, before the lid is opened again.
And with so much chocolate still lying about, I thought I’d use it up or we’d have leftovers next Easter. So I do apologise again for posting such a luxurious recipe, but once I got over the guilt I figured they were worth every bite and calorie… and I hope you do too.
Caramel creme egg brownies
Makes 25 squares • Baking time: 20-25 minutes • Recipe adapted from butter baking
For the brownie base
250g castor sugar
150g dark chocolate
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 medium eggs
60g plain flour
100g Cadbury’s creme eggs
For the caramel topping
2 x 397g cans of condensed milk
110g light brown sugar
100g Cadbury’s creme eggs chopped
To make the brownies
1. Preheat the oven to 170c/Gas 3/150c (fan). Grease and line an 8×8 baking tin with baking paper.
2. Chop the creme eggs and walnuts into small pieces and set aside.
3. Break the dark chocolate into a heat-proof bowl positioned over a saucepan of boiling water. Add to this the butter, sugar, salt and vanilla extract. Stir occasionally until all melted together.
4. Remove the bowl from the heat. Beat the eggs and add them and the flour to the mixture, stirring well to combine.
5. Stir in the walnuts and creme eggs and pour the mixture into the prepared baking tin, level out the top and bake for 20-25 minutes. Remove from the oven and allow to cool completely in the baking tin.
To make the caramel topping
1. Place the butter, sugar and condensed milk into a saucepan over a low heat.
2. Bring the mixture to the boil and stir constantly so it does not burn. Once at boiling point cook for a further 5-7 minutes and continue stirring until the mixture thickens and changes colour slightly.
3. Pour half the caramel mixture over the cooled brownie base. Top with the chopped creme eggs, then pour the remaining caramel over these. Smooth out the surface and sprinkle with chocolate shavings.
4. Allow to cool completely at room temperature (If you can leave them over night) before cutting evenly into squares.