Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Cadbury’s Creme Egg Brownies March 27, 2013

Cadburys Creme

Cadburys Creme 2

 

 

 

 

 

So here it is, the Cadbury’s Creme Egg Brownie recipe, and let me tell you it is well worth making. Oh the chocolate gooeyness of it!

 

 

 

Ingredients

 

185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 Cadbury’s Crème eggs cut in half

 

Method

 

Preheat the oven to 160/gas 4 and grease a 20 cm square baking tin.
Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.
Break 3 large eggs into a large bowl and tip in golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 3-8 minutes. You will know it’s ready when the mixture becomes really pale and about double its original volume.
Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.
Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.
Pour into the baking tin and cook for 15 minutes then take out of the oven and gently press the cadburys crème egg halves into the mix, spacing them apart evenly. Put back in the oven for another 5-10 minutes.
Leave to cool before removing from tin and cutting into squares.

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Coffee Crumb Cakes January 26, 2013

Coffee Crumb Cakes 2

One of these are perfect with a mid-morning coffee. The crumb topping is sweet and streusel-like, in contrast to the light sponge underneath it.

 

Ingredients

 

55g/2oz butter

100g/3 1/2 oz caster sugar

1 egg

5 Tbsp soured cream

125g/4 1/2 oz self raising flour

 

For the Topping

 

85g/3 oz plain flour

70g/2 1/2 oz butter, cut into pieces

1/2 tsp ground mixed spice

1 1/2 tsp ground espresso coffee

70g/2 1/2 oz caster sugar

 

Method

 

Pre heat oven to 180C/gas 4. Grease and line a 18cm/7in square cake tin.

For the topping, put the plain flour, butter, mixed spice and coffee in a food processor and blend until the mixture resembles coarse breadcrumbs. Add the sugar and blend again for 2 minutes.

For the sponge, put the butter, sugar, egg, soured cream and self raising flour in the processor and blend until smooth and creamy, then turn it into the prepared tin and level the top with a spoon. Sprinkle the crumb mixture in an even layer on top. Bake for 35 – 40 minutes until just risen and firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.

 

 

 

 
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