I’ve been baking again.
I often like to bake when I am feeling a bit stressed out, and this week has been up there in the stressful stakes thanks to my middle one (yep, the one with the broken arm) continuing to ignore my pleas of not jumping about the furniture and the garden like a lunatic, potty training the toddler and listening to the husband tell me what new cars he is off to test drive this weekend (I have had to ignore how much he has told me they all cost. Sob).
I sought solace in my kitchen and set about making another easter treat fit for all the family this weekend called;
Creme & Mini Egg Loaded Brownie
It’s such a good brownie recipe and it’s a really great way to use up a glut of easter eggs should you end up with copious amounts! On that subject, feel free to ignore my suggested amounts of mini eggs and creme eggs in this recipe and go mad, the more the merrier I say!
There are a lot of steps in this recipe, but don’t let that put you off. You’ll be able to knock up a batch of these in just over an hour (including cooling and cooling time) and it really is very simple to do. Trust me, even I managed to make them.
I’ve eaten 3 chunks of this myself now so I can vouch for it’s deliciousness. I might have to have another one in a minute though just to make sure.
So, what are you waiting for? Hop to it!
If it lasts that long, this Brownie will keep for 2 weeks in an airtight container and you can also freeze it, minus the Creme eggs on the top, for up to a month. If freezing, just leave to defrost, covered with foil, at room temperature overnight and it’ll be good to go the next day.