These Creme Egg brownies use a surprising ingredient, beetroot, to keep them deliciously moist and dense. We bet you can’t stop at just one!
Prep time 20 minutes
Cooking time 30 minutes
225g dark chocolate
225g golden caster sugar
120g plain flour
200g cooked beetroot, grated
3 Creme Eggs, cut into 20 pieces
1. Preheat the oven to 180°C/fan 160°C/gas 4 and butter and line a 20cm x 30cm baking tin, 3-4cm deep with baking parchment.
2. Place the chocolate and butter in a bowl and melt, either in the microwave or over a pan of gently simmering water. Stir until smooth and then set aside to cool.
3. Whisk the sugar and eggs in a large mixing bowl with a hand held whisk for until pale and thick. Whisk the cooled chocolate and butter into the eggs, then gently fold in the flour and grated beetroot until evenly mixed. Pour into the prepared baking tin.
4. Dot the Creme Egg pieces on top of the batter, spacing them so that each square of brownie has creme egg in it.
5. Bake in the oven for 25-30 minutes until the brownie is firm to the touch. Leave to cool in the tin for 10 minutes then place on a wire rack to cool completely before cutting into 20 pieces.
6. The Creme Egg brownies will keep for up to a week stored in an airtight container.
Recipe extracted from the Cadbury Creme Egg Cookbook, £9.99, in stores nationwide