We all like to use Easter as an excuse to over indulge ourselves with chocolate so I thought I’d go the whole hog and put together my two favourite chocolate things in the world…chocolate brownies and Cadbury’s Caramel eggs!
300g golden caster sugar
100g unsalted butter
150g salted butter
250g good quality cooking chocolate
3 large eggs plus 1 extra egg yolk
60g plain flour
60g finest quality cocoa powder
1/2 tsp baking powder
2 x 86g bags of Cadburys caramel eggs
You will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin.
1.At least 1 hour before making, pop the caramel eggs in to the freezer.
2. Set the oven at 180°C/Gas 4. Line the tin (bottom and sides) with baking paper.
3. Break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into chunky pieces and leave to one side.
4.Put the sugar and butter in to a mixer and beat until creamed together then slowly add in the eggs until well combined.
5. Add in the rest of the ingredients (except the chunky choc pieces) and beat for a few minutes until smooth.
6. Add in the choc pieces and give a final quick blitz.
7. Scrape the mixture into the baking tin, unwrap and push all of the caramel eggs in to the mixture then smooth the top over with the back of a spoon to cover the eggs and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges.Pierce the centre of the cake with a fork – it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for a few more minutes. It is worth remembering that it will solidify after cooling, so if it appears a bit wet, don’t worry, that’s a good thing!
8. Leave on the side to cool, and then transfer to the fridge overnight (still in the baking tin). Remove from the fridge an hour before eating to allow the caramel to soften. Peel off the baking paper and cut in to chunky pieces to reveal the caramel.
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