In the Kitchen: Easter brownies

I had to give up baking towards the end of my pregnancy, as my massive bump was getting in the way a bit! Now with Lydia starting to get into a routine, and my afternoons returning to being my “me time”, I’m getting my baking mojo back.

I baked some of my cheese & bacon muffins at the weekend, and yesterday I did a double batch of these viral creme egg brownies. As well as using creme eggs, I used some mini eggs too. My only deviation from the recipe was that I didn’t bother to sift the flour & cocoa, instead sprinkling it with a teaspoon… life is just too short for sifting!

There were quite a few creme egg casualties. It turns out they’re really hard to cut in half neatly, especially if your kitchen resembles a walk in freezer*.

Our oven thermostat is currently a bit (ok, a lot) dodgy so the eggs sunk a bit more than I would have liked, as I had to bake the brownies longer than expected after I added them. Next time I will make sure that the brownies are closer to being done before adding any extras! Some of the mini eggs sank completely, oops. They still taste very yummy though – wonderfully gooey and very chocolatey.

I sent one of the batches into work with James as an Easter treat for his colleagues, and have received some glowing reviews back today! Have you been baking any Easter treats?

*this might be a slight exaggeration. But seriously, only slight. It’s freezing in that part of the house. Brrrrr.