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 mousse cupcakes

I made these for my Dad's birthday last year - they are so much nicer than regular chocolate cupcakes (apart from the amazing mocha ones of course - check sidebar for recipe!) which can often be a bit dry and heavy. These are so light, as it involves a lot of egg white whisking like making chocolate mousse. I love how you use 1/4 - 1/2 of the mixture to frost the cupcakes as well, for a rich icing, so no need to use any different ingredients to make a frosting. 

Makes 12 cupcakes (I halved the recipe when I made them and it made 8!)

Ingredients:

- 4 heaped tbsp plain flour

- 2 1/2 tsp baking powder

- 1/2 tsp salt, plus a pinch for the egg whites

- 300g dark chocolate

- 250g unsalted butter

- 6 eggs, separated

- 200g sugar

- grated chocolate for decoration (I used dark and white chocolate for this)

1. Preheat oven to 180 degrees/gas mark 4.

2. Mix the flour, baking powder and salt in a large bowl.

3. Melt the chocolate and butter (in a pan, or bowl in microwave), until just melted - do not cook!

4. Beat egg yolks and sugar in another bowl until light yellow and foamy. Beat in the melted chocolate mixture until blended.

5. Beat egg whites with a pinch of salt until stiff. Gently fold into the chocolate mixture. Divide this into two parts and put one in the fridge to be used later to frost the cupcakes. Gently whisk the flour mixture into the other half, until completely absorbed.

6. Fill cupcake cases about 2/3 full with the batter, and bake for 15-20 minutes - the cupcakes should be just cooked and moist in the centre. Remove from oven and cool on a cooling rack.

7. When they are cool, frost with remaining chocolate mousse and garnish with grated chocolate, or chocolate sprinkles.

Enjoy :)