Creme egg brookie traybake
A British Easter just has to feature a creme egg! And this traybake is genius way of using up leftovers and a great bake to share with family and friends. And the best news – despite how impressive it looks, it is genuinely an easy peasy bake.
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Ingredients
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Step 1
Preheat your oven to 160°C (fan).
Step 2
In the microwaveable bowl, melt 150g of the dark chocolate in 30 second increments, being careful not to burn it. Set to one side.
Step 3
In the other mixing bowl, combine the melted butter and sugar with the spatula followed by the eggs and vanilla. Mix until everything is combined.
Step 4
Pour 350g of this mixture into the melted dark chocolate and mix thoroughly before folding in 50g of flour. This is your brownie base – pour this into your lined tin and spread evenly using the spatula or the back of the teaspoon. Pop this in the freezer while you make the cookie topping.
Step 5
To make the cookie topping, add the rest of the plain flour (250g) and bicarbonate to the remainder of the butter, sugar and egg mixture. Combine with a cleaned spatula until smooth, then fold in the leftover 50g of dark chocolate chips/chunks. Take the brownie base out of the freezer and spread the cookie dough evenly on top.
Step 6
Bake for 30-35 minutes until risen and golden on top. Allow to cool slightly before gently pressing the Crème Egg halves into the baked Brookie.
Step 7
Once the Brookie has cooled completely in the tin, remove it and cut it into portions.
