This one was one of them.
I was totally excited about this recipe because you melt Creme Eggs with chocolate and then bake them up.
But the recipe called for Cadbury Bournville Chocolate. Whaaa-aaat? What's THAT? I can't even find Ghirardelli baking chocolate!
Turns out Cadbury Bournville Chocolate is available in the UK. It's entirely likely that I could have picked some up at the British import store in the Big Mall, but I refused to go all the way over there just to find out.
So I had to improvise using just semi-sweet Baker's chocolate.
Also, the measurements are all in grams and ounces. Luckily, I used the last of a gift card that I had to buy a digital scale (which I do pull out quite frequently, surprisingly enough). I suppose I could have converted everything to cups, but it was just as quick to measure everything (and maybe a little faster!).
On we go.
In a double boiler, melt together the chocolate, Creme Eggs, and butter.
I pulled the the chocolate mixture off and let it cool a little.
Then whisked in the eggs. You want the chocolate cool enough that it won't cook the eggs.
But I messed up - I was supposed to add the sugar first. Oh well.
Then I mixed in the sugar.
Stir together the flour, baking powder, and salt, then add to the chocolate mixture in three batches.
Pour the batter into a greased 9 x 13 pan and bake in a 325 degree F oven for 30 - 40 minutes. I pulled mine out after 30 minutes.
Then cool completely. The recipe author, James Montgomerie, recommends a minimum of two hours.
What did I think? Sadly, I couldn't taste the Creme Eggs at all! I was a little disappointed. And mine didn't look like James's at all.
It's entirely possible I did something wrong. Who knows.
Less than impressed, this is the Cane Girl - signing off.
Creme Egg Brownies
6 Cadbury Creme Eggs
430 grams Cadbury Bournville Chocolate
45 grams sugar
115 grams butter
140 grams flour
1/2 teaspoon salt
3/4 teaspoon baking powder
- Preheat oven to 325 degrees F. Grease a 9 x 13 inch pan.
- Mix the flour, baking powder, and salt in a small bowl.
- Gently melt the butter, Creme Eggs, and chocolate together in a double-boiler. (Mixture should become smooth and silky)
- Remove the chocolate mixture from the heat and mix in the sugar.
- Cool and add the eggs one at a time, until thoroughly mixed.
- Add the flour in three batches and fold gently.
- Pour mixture into the 9 x 13 pan and bake in the preheated oven for 30 - 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for two hours on a wire rack.
- Cut into squares and serve.