Creme Egg Brownies
Makes 12 Squares
- 6 Cadbury’s Creme Eggs
- 225g (8 oz) butter or baking spread
- 115g (4 oz) cocoa
- 4 large eggs
- 450g (1 lb) caster sugar
- 1 tsp vanilla paste or extract
- A pinch of salt
- 150g (5.5 oz) self raising flour
Using a sharp knife cut the Creme Eggs in half along their join. Place them cut side up on a plate and chill in the refrigerator whilst you make the cake.
Line a half size AGA roasting tin with a pre-cut piece of Bake-O-Glide or line with baking parchment.
Melt the butter or spread in a pan on the Simmering Plate and sieve in the cocoa. Stir and take off the heat and allow to cool a little.
Place the eggs, caster sugar, vanilla and salt into a large bowl and whisk until thick and pale. Add the cocoa mixture and stir well until this is evenly mixed through. Sieve over the flour, and then fold in and pout into the tin.
2 Oven AGA: Hang on the lowest set of runners in the Roasting Oven with a cold plain shelf on the second set of runners.
3, 4 and 5 Oven AGA: Hang on the third set of runners in the Baking Oven.
Rayburn Cooking: Bake on a grid shelf on the fourth set of runners in the Main Oven, pre-heated to 180C 9350F), Gas Mark 4.
Conventional Cooking: Pre-heat the oven to 180C (350F), Gas Mark 4.
Bake for 15 minutes, turn the tin around and cook for a further 5 minutes.
Arrange the chilled egg halves, cut side up, into the soft cake mixture and press them down so that the top edges are flush with the top of the cake.
Return to the oven and continue to bake for 12-15 minutes until the cake is just set – it will continue to cook using retained heat out of the oven and set further on cooling. A well baked brownie should be soft in the centre.
Allow to cool in the tin for 10 minutes, and then carefully lift out the Bake-O-Glide or baking parchment. Slide a palette knife under to release the cake and transfer to a wire cooling rack.
By Richard Maggs
AGA Cookery Doctor