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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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!
Servings: 12 brownies
Calories: 239kcal
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.
The Canny Cook: Freezer & storecupboard meals on a budget (Phil Vickery Budget)
- Amazon Kindle Edition
- Vickery, Phil (Author)
- English (Publication Language)
Last update on 2024-04-18 / Affiliate links / Images from Amazon Product Advertising API
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