Tag Archives: Brownies

Easter Brownies

For Easter, I’ve come up with two recipes for brownies using Cadbury Creme Eggs.  The Cadbury creme eggs are optional because the two recipes are reasonably healthy when you don’t add the Easter eggs.  However, it is that time of year when the Easter bunny is knocking at the door!  Maybe these recipes give you a good excuse for the kids to donate their eggs for a greater purpose? These recipes are designed for you to make with the kids.

Fudgy Cadbury Crème Egg Brownies {Egg Free Base}

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The first brownie recipe gives a really rich, moist and fudgy consistency.  This recipe is also ironically egg free and lower in fat & sugar – does that make adding the crème eggs OK?   (I think so!)  It is also a great recipe for kids to participate in as I have made all the measures in ½ cup increments (making less dishes for you!).  However, if you are after a totally egg free recipe – do not add Cadbury Crème Eggs as they contain egg.  Instead try other types of mini eggs that are available & check their ingredients list.  The pumpkin is the key ingredient used to substitute in for the egg.  Pumpkin is used to bind the ingredients together.

Ingredients:

  • ½ cup cocoa
  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • 1 tsp cornflour
  • ¼ tsp salt
  • ½ cup castor sugar
  • ½ cup yoghurt
  • 1 cup pumpkin puree, cooled
  • ½ tsp vanilla essence
  • 1 tbsp coconut oil
  • 1 x 130g packet of Cadbury Mini Crème Eggs

Method:  (Where you see an A – it is an adult step and K – is a kids step)

Step One:
A – Steam, puree and refrigerate the pumpkin in advance. (I made mine the night before as extra with dinner.)
A – Preheat the oven to 180oC and grease an 8”x8” brownie/cake tin.
K – Measure out and add the dry ingredients (excluding the Cadbury crème eggs) to a bowl.

Step Two:
K – In a separate bowl, mix the wet ingredients and then add them to the dry ingredients.
A – Check the batter for sweetness (add more sugar if required remembering that the Cadbury crème eggs will add sweetness too).  BONUS: It is safe to eat this batter raw due to lack of raw egg in the mixture!

Step Three:
K – Remove the foil from the Cadbury crème eggs and break them in half.  Add the eggs to the batter.  After mixing in the chunks of crème eggs, spread the batter out in your tin evenly.
A – Place brownies into the oven to bake for 30-40min. (Test that the brownies are cooked after 30min with a skewer, if not leave to bake for an extra few minutes).

Cadbury Creme Egg Brownie Cake {Dairy Free Base}

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The second brownie base recipe that I have developed to go with the Cadbury Crème Eggs is Dairy Free.  Please note, you should add dairy free chocolate chips instead of Cadbury crème eggs to ensure the whole product is dairy free.  This brownie recipe has more of a cake like consistency.  I actually ended up baking it in a smaller round pyrex 8” bowl instead of a brownie tin.

As a deviation from my usual baking recipes I used weights (instead of cup measures).  This gives kids the chance to practice some numbers & requires electronic scales that you can zero after each ingredient is added.  Or conventional scales that you can individually weigh each ingredient on before adding it to the bowl.

Ingredients:

  • 80g Castor Sugar
  • 100g Nuttelex (or other dairy free source of fat)
  • 2 eggs
  • 60g water
  • 150g wholemeal flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • Pinch of salt
  • 1 x 130g packet of Cadbury crème mini eggs

Method:  (Where you see an A – it is an adult step and K – is a kids step)

Step One:
A – Preheat the oven to 175oC and grease and line an 8” brownie/cake tin.
K – Measure out the castor sugar and nuttelex and cream them together in the bowl.

Step Two:
A/K – Break and add the two eggs
A/K – Zero the scales & add the water (it’s about ¼ cup)
K – Zero the scales and add the wholemeal flour and then zero again for the cocoa powder
K – Add the baking powder along with the pinch of salt and mix really well

Step Three:
K – Remove the foil from the Cadbury crème eggs and break them in half.  Add the eggs to the batter.  After mixing in the chunks of crème eggs, spread the batter out in your tin evenly. (Note: This mixture is very thick & is challenging to spread out evenly)
A – Place brownies into the oven to bake for 30-40min. (Test that the brownies are cooked after 30min with a skewer, if not leave to bake for an extra few minutes).

Happy Eating and Happy Easter!

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