Saturday, 30 March 2013

Creme Egg Brownies

A terribly simple post- no written recipe, but it is very much open for adaptation.
Find your favourite plain brownie recipe and prepare as usual. Five minutes before the baking time is up, press halved creme eggs into the top of the brownie, cut side facing up. Return to the oven for the remaining cooking time.
I found that the best way to get a clean-cut on the creme eggs (after a couple of jagged-edges), was to run the knife around where you will cut it, and repeat, carefully pressing the tip of the knife a little more deeply into the shell each time; keep the depth of the cut uniform around the egg. Once you have reached or come very close to the filling, push the knife in and cut.

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