Let’s make Crème Egg Brownies. Because you and I love brownies, we love Cadbury Crème Eggs in all its forms and we love Easter. Plus, do we really need any reason to face plant ourselves in this rather indulgent chocolate treat?
Serve 16
Cook in 35 minutes
Ingredients
2 ripe bananas
175 g caster sugar
3 tbsp rapeseed or canola oil
3 tbsp almond milk
3 tbsp smooth peanut butter divided (warmed to stirring consistency in microwave)
1 tsp vanilla extract
90 g plain flour
3 tbsp cocoa powder unsweetened
3 tbsp chocolate chips dark
pinch salt
8 mini Crème Eggs halved
Instructions
- Preheat oven to fan-assisted 160C / 180C /350°F/180°C and lightly oil a 23 X 23 cm (9 inch by 9 inch) baking tray. (Silicon is good for this.)
- Mash the bananas in a large bowl using a fork.
- Then add in the sugar, oil, almond milk, 1 tbsp peanut butter and vanilla extract and mix until combined.
- Then mix in the flour, cocoa powder, chocolate chips and salt until combined.
- Pour the brownie batter into prepared baking tray, then add the remaining peanut butter on the top and swirl into patterns.
- Bake for approximately 20 min then move from the oven
- Add the Mini Crème Egg halves to the top of the brownie batter and return to the oven for a further 10 minus, until the brownie starts shrinking away from the sides of the tin and a skewer inserted comes out cleanly.
- Careful not to overcook - the brownies will firm up as they cool down).
- Allow the brownies to cool completely before cutting and topping with extra mini eggs and serve
