Perfect this recipe for Easter – or scoff it now.

“All the ingredients except the fresh orange zest are from the store cupboard,” says Phil Vickery. “Just remember to allow the brownie to cool a little after taking out of the oven – or, better yet, chill in the fridge – or it will be too soft to cut.”

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Squidgy Creme Egg brownie recipe
(Kate Whitaker/PA)
Squidgy Creme Egg brownie recipe
Print Recipe
Nutrition Facts
Squidgy Creme Egg brownie
Amount Per Serving
Calories 239 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 74mg25%
Sodium 90mg4%
Potassium 153mg4%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 17g19%
Protein 4g8%
Vitamin A 334IU7%
Vitamin C 6mg7%
Calcium 29mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Squidgy Creme Egg brownie

How do you make a brownie even better? Add a Creme Egg!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: British
Servings: 12 brownies
Calories: 239kcal
Author: Phil Vickery

Equipment

  • 20 centimetre square baking tray
  • Pan
  • Heatproof bowl

Ingredients

  • 2 tbsp golden syrup
  • 110 g salted butter softened
  • 150 g caster sugar
  • 150 g bitter chocolate
  • 75 g plain flour sifted
  • 4 eggs at room temperature
  • 1 large orange zest finely grated
  • 4 creme eggs halved
  • vanilla ice cream to serve (optional)

Method

  • Preheat the oven to 180°C/gas mark 4. Line a 20 centimetre square baking tray with greaseproof paper, or oil well.
  • Melt the golden syrup, butter, sugar and chocolate together in a bowl set over a pan of simmering water.
  • Remove the bowl from the pan, then stir in the flour, eggs and orange zest. Mix well but do not overmix, or the finished brownie will be chewy.
  • Pour into the prepared tray, then carefully place the eight Creme Egg halves into the top of the mix, pressing down slightly.
  • Pop into the oven and cook for 35–40 minutes.
  • Remove from the oven and leave to cool, then chill in the fridge for 30 minutes before cutting. Serve with vanilla ice cream, if you like.

Nutrition

Calories: 239kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 90mg | Potassium: 153mg | Fiber: 3g | Sugar: 17g | Vitamin A: 334IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 3mg


The Canny Cook by Phil Vickery is published by Kyle Books. Photography by Kate Whitaker. 

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