Cook this: Cadbury Creme Egg Easter Brownies

Being a chocoholic, Easter is obviously my favourite holiday, and Cadbury Creme Eggs are my favourite holiday treats. The big ones are getting too sugary for me, but I find the little ones just right – they have a much better chocolate to filling ratio.

 

Ingredients:
– 250g milk chocolate
– 150g butter
– 1 cup brown sugar
– 3 eggs, lightly beaten
– 1 tsp vanilla extract
– 1 cup plain flour
– 1 packet of mini creme eggs, wrappers removed

 

Method:
1. Pre-heat the oven to 180C and line a rectangular cake tin with baking paper.
2. Melt the chocolate and butter in a bowl over a pot of simmering water, stirring continuously.
3. Once melted, remove the bowl from the heat and stir in the sugar.
4. Stir in the eggs and vanilla next until fully incorporated, then the flour.
5. Lastly, fold in the creme eggs and pour the mixture into the prepared tin.
6. Bake for 30 minutes and cool in the tin for 5-10 minutes before transferring to a cooling rack to finish cooking.

Cook this: White chocolate, raspberry & pistachio brownies

IMG_4767

It seemed like a good idea at the time. How many stories start like this and end really, really badly? A high percentage, right? I’m still not sure how, because I’m usually the poster girl for these kind of stuff ups, but this recipe is somehow the exception to the rule and miraculously turned out really, really well!

 

Ingredients:
– 300g white chocolate, broken into pieces
– 190g butter, chopped
– 1 cup caster sugar
– 285g plain flour, sifted
– 3 eggs at room temperature, lightly whisked
– 1 heaped cup of frozen raspberries
– 85g pistachios, slightly crushed

 

Method:
1. Pre-heat the oven to 160°C and line a lamington tray with non-stick baking paper.
2. Melt the chocolate and butter in a heatproof bowl over a small pot of simmering water. Stir until completely melted and smooth, and set aside for 5 minutes to cool.
3. Stir in the eggs with a wooden spoon, then the sugar and the sifted flour.
4. Gently stir in the pistachios, then the raspberries – try not to over stir or the batter will turn pink.
5. Pour the batter into the tin, smooth it out and bake for 40 minutes, or until lightly golden and set, but still a little chewy inside as a good brownie should be!
6. Allow to cool completely in the tin before taking it out to slice up.

 

It’s like a super thick, dense mud cake/brownie hybrid. You just need to take care not to over cook it as it’ll lose its chewy brownie-like centre. I’m a big fan of white chocolate for a bit of a change every now and then, and I’m sure you could use this brownie base to mix just about anything in – it’s pretty versatile. Enjoy!

 

IMG_4773