No frownie, have a brownie



Have your fat pants at the ready for this one. It’s a bit a hodge podge of recipes but the result is a chewy, crispy, coma inducing chocolately dream. This recipe is multilayered, you’ve got the standard brownie, what was supposed to be a marshmallow layer but it’s more meringue and an oozey layer of Cadbury’s Crème Eggs, because it’s Easter after all.

Serves 9-12 peeps

Ingredients

Brownie Ingredients

185g milk chocolate

50g dark chocolate

50g white chocolate

185g unsalted butter chopped into pieces (room temperature)

85g plain flour

3 large eggs

275g golden caster sugar

40g cocoa powder


Meringue fluff Ingredients

1 ½ large egg whites, brough to room temperature

¼ tsp. cream of tartar

75g caster sugar

130g maple syrup

40g water

2* 110g packets of Cadbury’s Crème Egg Minis


Method

1. Line a 20X20cm tin. Pre-heat the oven to 170 degrees Celsius.

2. Start with the meringue fluff. Beat the egg whites and cream of tartar to peaks. In a saucepan, heat the water, sugar and maple syrup until it starts to produce large bubbles and comes to a temperature of 110 degrees Celsius. Do not touch the sugar mixture or you’ll get serious burns.

3. Start to add the sugar syrup gently into the eggs while continuing to beat. Beat for 5-8 minutes until you get stiff peaks. You’re done.

4. Soak your sugary saucepan now to help with the washing up later.

5. Chop a few pieces of each of the flavours of chocolate and set aside for now.

6. In a bowl (must be able to withstand heat), break in the chocolate into bite size pieces. Fill a saucepan ¾ way full with water and place on a medium heat. Put the bowl with chocolate on top and allow to melt.

7. Beat the sugar and eggs to a thick milkshake consistency. The eggs should have lightened in colour. This should take about 5-8 minutes.

8. Sieve the cocoa powder and the flour into a bowl.

9. By this time the chocolate should have melted. Start adding the butter bit by bit until it’s melted through. Take off the heat. It should be relatively cool at this point.

10. Gently fold in the chocolate in a figure of right movement until it’s mixed through.

11. Sieve in the cocoa/flour mixture and fold through in a figure of eight movement. It will be a thick enough consistency, so don’t worry. Stir in the remaining chocolate pieces.

12. Pour in half of the brownie mixture into the tin. Spread on the meringue fluff. Pop in the mini crème eggs throughout (remove the foil, obvs 😊).

13. Spread over the remaining brownie mixture

14. Bake for 30 minutes. After 30 minutes, give the tin a bit of a shake, if the brownie wobbles in the middle, leave it in for another 5 minutes.

15. Take out of the oven and leave to cool.

16. Cut into pieces and serve with ice cream or cream or both.

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