What a treat (Picture: FitWaffle Kitchen/Instagram)
Easter is just around the corner but if you’re looking for something to tie your cravings over in the meantime, a baker has given a classic sweet treat a seasonal twist.
Eloise Head, creator of food blog FitWaffle Kitchen, has shared a recipe for chocolate fudge Easter egg brownies, which are made using kitchen cupboard essentials plus the gooey halves of Oreo, caramel and Cadbury Creme Eggs.
The baker explains that the different varieties offer an alternative for people who don’t like Creme Eggs.
She says: ‘I was going to make Creme Egg brownies, but I thought what about all those people who don’t like Creme Eggs… I don’t understand your taste buds by the way.’
Eloise starts by mixing butter and sugar together before combining the eggs and chocolate. She then adds the dry ingredients plus the chocolate chips, before pouring into a tray and baking for 20-30 minutes.
To finish them off, she cuts a selection of chocolate eggs in half and presses them – with the filling facing up – onto the top of the brownie. After, they can be refrigerated for four hours and then sliced into smaller chunks.
The recipe has gone down a storm with her 463,000 followers, who have been gushing over the indulgent dessert.
One person replied to the post saying: ‘I’m DEFINITELY making these!!’
While another added: ‘I want these now.’
See Eloise’s full recipe below…
- 170g unsalted butter, melted
- 250g caster sugar
- 2 large eggs
- 125g milk or dark chocolate, melted and cooled slightly
- 100g plain flour
- 30g cocoa powder
- 1 tsp salt
- 100g white chocolate chips
- 2 Creme eggs
- 2 Caramel eggs
- 2 Oreo eggs
- Mix 170g of melted butter with 250g of caster sugar and beat with an electric whisk.
- Crack in two large eggs before stirring in 120g of melted chocolate.
- Sieve in 100g of plain flour and 30g of cocoa powder along with 100g of white chocolate chips.
- After mixing thoroughly, pour the batter into a baking tray lined with greaseproof paper and bake in the oven at 170 degrees Celsius for 20 to 30 minutes, until the top has formed a shiny, papery texture.
- Split a selection of chocolate eggs in half and press them – with the filling facing up – into the top of the brownie.
- Refrigerate for four hours before cutting into pieces and serving.
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