I have decided to take up writing a blog to write down all my random thoughts and ideas and to show off my terrible baking skills. So firstly for those that don’t know me my name is Carla and I am 21 years old with two small children and we live with my absolutely brilliant star of a boyfriend who also has a son too. I like to be creative when I have the time, I’d like to think I was funny but I think people prefer to laugh at my sillyness instead. I am Weight Watchers member and I currently help out at my local meeting. I have lost a fair amount of weight and despite being a ‘Gold member’ I am still like most people watching my weight because quite frankly I love food, especially cake and biscuits and pudding and well anything sugary. I doubt this blog will be as funny or interesting or as informative for most people reading might have hoped but that’s your fault for expecting too much of a mere blog from me! Plus… I needed a hobby!
So it’s coming up to easter and I am dreading the amount of chocolate that is going to enter my flat! And to make things worse my news feed on Facebook is full of chocolatey based posts from baking pages and sweet shops and I may have liked the Cadbury UK page at on point….. I have been seeing too many posts about the infamous Creme Egg Brownies with a recipe from a lady called Lizzie. My boyfriend and I just could not take it any more so I had to make them for us! Armed with my knowledge of having previously baked brownies that they are normally really high in ProPoints ( Weight Watchers pointing system ) and the fact that one Creme Egg along is 5pp I knew that I had to point this recipe if I wanted to avoid gaining too many lbs over the Easter period!!
So here is the recipe
Cadbury Creme Egg Brownies
Serves 12. 12pp!!!!!!! EACH!!!!!!
185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 Cadbury’s Crème eggs cut in half.
Preheat the oven to 160C and grease a 20 cm square baking tin.
Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it’s ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
Pour into the baking tin and cook for 15 minutes then take out of the over and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the over for another 5-10 minutes.
Leave to cool before removing from tin and cutting into squares.