Creme Egg Brownies

Not in the shops you can't. Creme Egg 'season' is between January and April, although you can buy Cadbury Creme Eggs online all year round.

They were originally called 'Fry's Creme Eggs' when they burst onto the confectionary scene back in the swinging sixties – 1963 to be precise.
Seven years late, they were reinvented as 'Cadbury Creme Eggs' – and the rest is sweet history.

It can be tricky to get a clean cut – the best way is to heat a sharp kitchen knife. Dip your knife in hot water for a few seconds before you cut each Easter egg. The blade will soften the chocolate as it slices through, making it a lot easier.

Don't forget, it doesn't have to look perfect. The best Easter brownies have that homemade charm that you can't buy in a shop!

Dark chocolate produces the best results when it comes to baking brownies. While you can use milk chocolate, to get the best texture and taste, use dark chocolate with at least 70% cocoa.

After 30 minutes of baking, it's time to check. The edges of the brownie block should be solid but there should be a slight wobble to the centre. Insert a skewer into the block – it should come out mostly clean.

Ever-so-slightly under-baking the brownie will achieve the perfect texture, as it will retain its heat and continue to slowly bake when it comes out of the oven.

At least 30 minutes. This is the minimum time though – I'd recommend letting brownies cool for an hour to two hours in order to achieve the perfect cut.

These brownies give you the chance to get really creative! Using melted white chocolate, you'll create two different chocolate mixtures, adding yellow or orange food colouring to one batch and leaving the other white.

Then, you can use a piping bag to drizzle both colours on top of the brownies. Release your inner artist and have fun!

Yes, these brownies are 100% suitable for vegetarians.

Unfortunately, no. These brownies contain dairy products such as milk and butter and, therefore, aren't suitable for vegans.

As these Creme Egg brownies contain plain flour, they aren't suitable for those on a gluten free diet.

However, you can easily adapt them by using almond flour. If you can't find almond flour, or have an almond nut allergy, there are many suitable almond flour substitutes.

Store them at room temperature in an airtight container for up to four days. If you need to keep them longer, pop them in the fridge – they'll keep for at least a week.

However, if these bad boys are still around after a week I'll give you a medal!

Yes, these brownies are perfectly freezable – ideal if you want to make a big batch.
Simply store them in a freezer-safe airtight container, label with the date of freezing and place in the freezer. They will last for up to 3 months.
For the ultimate step-by-step guide, check out my 'Can you freeze brownies?' article.

Brownies can be served hot or cold, but I do love a warm brownie! Warm it up a touch in the microwave and serve with ice cream for that wonderful warm/cold combination.

Most likely because they were over-baked. Be sure to follow the instructions on how to check whether the brownies are done.

Either you've not baked them for long enough, you've cut them too soon or the wet/dry ingredient amounts are off.