Creme Egg Brownies

 You know you want me

I even have white chocolate chips in

I am the ultimate chocolatey, gooey brownie

There is no going back this Easter

Makes 12 sensational brownies

- 185g dark chocolate

- 185g slightly salted butter
- 85g plain flour
- 40g cocoa powder
- 3 eggs
- 50g golden caster sugar
- 225g caster sugar
- 75g white chocolate chips- 6 Cadbury creme eggs

(Make sure you get the best ingredients like Belgian cooking chocolate, the cheap stuff won't taste the same!)

1. Pre-heat the oven to 180 degrees and grease and line a deep, rectangular baking tin.

2. Melt the chocolate and butter in a saucepan over a low heat, stirring continuously. Leave to cool to room temperature (and try not to eat it all).

3. In a small bowl, sift together the flour and cocoa powder.

4. Take a large bowl, and whisk the eggs with the sugar until foamy and doubled in size - this may take a while and test the arm muscles!

5. Fold the cooled chocolate and butter mixture into the egg mix until combined.

6. Next, add the flour and cocoa powder and gently fold until smooth. Add around 50g of the white chocolate chips and stir.

7. Pour the brownie mixture into the baking tray, top with half of the remaining chocolate chips and bake in the oven for around 15 minutes.

8. Meanwhile, chop the creme eggs in half.

9. Remove the tray from the oven and gently place the 12 creme egg halves in rows of 4. Sprinkle with the remaining white chocolate chips, and bake in the oven for another 10 minutes.

10. Remove from the oven and leave to cool completely in the tray - the brownie will be very gooey in the middle, don't worry, it will be cooked and it will set more as it cools.

11. When cooled, cut into 12 brownies and oooo and aaahhhh over one, eat, then repeat.

Enjoy :)

For another super quick, easy and delicious Easter treat, try these no bake chocolate biscuit squares!

Incredibly gooey chocolate brownies

I've decided to accept that although my brownies never look the most appealing - they always taste delicious. I always have problems getting brownies right (especially when I tried to cook the oreo brownies in a broken oven...) when I follow recipes, so I adapted a few and came up with something extremely chocolatey, gooey and crisp on top - a-mazing! The different textures work so well together. You have got to try these if you love gooey, moist brownies. You can change the recipe yourself - you don't have to use 3 different types of chocolates, just keep the quantities the same. These are best eaten with a fork! (Try and grab an end piece because these are the fudgiest and the edges have a texture like soft cookie mm)

Makes 24

- 100g dark chocolate, 50g milk chocolate, 50g white chocolate, broken into pieces

- 175g butter

- 50g margarine 

- 150g caster sugar

- 100g golden caster sugar

- 50g dark muscovado sugar (optional - you can use more golden, caster sugar)

- 3 large eggs, beaten

- 1 tsp vanilla extract

- 75g plain flour, sifted

- 1 tsp baking powder

- large square or rectangular baking tin

1. Pre-heat the oven to gas mark 4 / 180 degrees. Grease and line a baking tin with grease-proof paper.

2. Melt the chocolate and butter in a pan over a low heat, stirring constantly until melted.

3. Whisk the eggs and sugar together until thick and combined. Stir in the chocolate and butter mixture and add the vanilla essence.

4. Gently fold in the flour and baking powder, and stir thoroughly until combined.

5. Pour the mixture into the baking tin

6. Bake in the oven (middle shelf) for around 30 minutes. Mine was probably in for about 40 minutes.

Enjoy :)

Chocolate creme oreo brownies

I very rarely bake brownies because I can never seem to get them the right texture or consistency. I baked some for a friends birthday and was adamant that they weren't cooked so I kept putting them back in the oven. Once cooled we were practically eating rocks - delicious rocks but still, the texture clearly wasn't right! Another time, I made some chocolate and raspberry brownies with my friends, which again, were delicious, but were far too gooey.

So anyway I decided to try and give it another go, but again, I struggled a lot with the consistency/texture of the brownies. I did turn the oven down but still I was left with sponge round the edges and goo in the middle. However, this is how most people like brownies and it is brilliant for a dessert hot out the oven with ice cream. But, it isn't the sort of brownie that can be easily cut up into squares and eaten over 2 or 3 days! Maybe I should stick to cupcakes...

**okay just realised the oven had broken halfway through cooking and I didn't even realise - long story! - these will cook fine in that case... oh student kitchens...**

Here is the recipe I used:
- 100g chocolate (I used cadburys milk chocolate giant buttons)
- 100g unsalted butter
- 200g caster sugar (soft brown sugar would have probably been better)
- 3 eggs
- 200g self-raising flour
- 2 tbsp cocoa powder
- 1/2 pack of chocolate creme oreos, crushed

1. Melt the chocolate and the butter in a pan over a low heat.
2. Take off the heat and stir in the sugar and beaten egg.
3. Mix in the flour, cocoa powder and crushed oreos.
4. Pour the mixture into a greased baking tin.
5. Bake at 180 degrees for 15 minutes - mine took so much longer so maybe turn the oven temperature down and adjust cooking time accordingly.
6. Leave to cool in the baking tin.

If you use soft brown sugar instead of caster, maybe some dark chocolate instead of milk, and your oven doesn't break halfway through then these would be perfect!

Enjoy!