I’m back again with a cheat recipe, I’m not lazy I promise. As it’s Easter weekend it’s all about the chocolate for me, I plan on eating a lot of chocolate before getting back on the diet next week. I’ve got to cram as much as I can in right! Haha.
We’re entertaining and cooking lunch on Easter Sunday for hubby’s family so I thought perfect opportunity to do some baking. As well as these cream egg brownies I’m also going to do a lemon curd Victoria sponge tomorrow.
For the brownies I brought a pack of 5 cadbury creme eggs and a Betty Crocker chocolate fudge brownie mix. All you need to do is empty the brownie mix contents into a bowl along with 1 egg, 40ml oil and 75ml of water and mix together. Once it’s mixed pour into a greased tin. On the box it says to use a square tin but I used a rectangle one.
I then baked in the oven on the middle shelf for about 20 minutes. While it was baking I cut the creme eggs in half straight down the middle. After 20 minutes I took it out of the oven and put the creme egg halves on top and then I put back in the oven for another 5 minutes.
Once they were cool enough I nervously cut into 8 slices and transferred onto a plate. I always dread removing baked goodies from the tins in case they stick but luckily these came out beautifully.
They are absolutely scrummy and now I’ve got resist and not eat them all before Sunday! Of course I have tested one, you know, just to make sure.
Have a fabulous Easter every one 🙂