Now and again it’s okay to treat yourself… right?
I convinced myself that these were part of my boyfriend’s Valentine’s gift… even though I knew full well I would be eating them.
This recipe makes about 20 small brownies or 10 BIG ones. Lucky for us, we have a hungry loved one at uni that we could ship the leftovers off to when we needed to get them out of sight (never will these tasty treats be out of mind!)
•85 g plain flour
•2tbsp cocoa powder
•170g milk chocolate
•113 g butter
•140g caster sugar
•1tsp vanilla extract
•10 Cadbury creme eggs
•85g golden syrup
•1/2tsp vanilla extract
•170g icing sugar
•100g milk chocolate
Preheat the oven to 180 degrees C.
Grease and line a baking tin. I used a 20cmx20cm tin – just remember that the smaller it is the chunkier the brownie will be.
Melt the butter and chocolate together over a low heat in a pan. Keep stirring to ensure the mixture doesn’t burn.
Remove the mixture from the heat and beat in the eggs, vanilla extract and sugar.
Sift in the flour and cocoa powder. Gently fold it into the mixture until it begins to combine.
Pour the entire mixture into the lined baking tin. Keep the paper tall around the edges!
Stud the mixture with the creme-eggs, pushing them right down into the brownie mixture.
Bake for 25-30 minutes. Keep an eye on this part. I took mine out at 25 mins exactly so they were still a little gooey.
Next, beat the golden syrup, butter and vanilla together until smooth. Slowly add in the icing sugar and beat until creamy.
Once the brownies are cool spread this mix over the top. Then chill the brownies in the fridge for approx 2 hours.
Finally, melt the butter and chocolate together in a heavy based pan. Pour over the top of the brownies and leave to set.