Smartie Mini Egg Brownies

Let me start by saying that these were meant to be Cadbury’s Mini Egg brownies however, after being in a mad rush on Saturday, I kindly asked my mumsie to pop out and pick me up some Mini Eggs.
She returned with the Smartie Mini Egg’s instead….. ermmm sorry not sorry… these brownies are amazing, and it’s all because of the Smartie Egg. They are fatter than the Cadbury’s eggs, they contain more milk chocolate and their shells are super glossy, colourful and crisp. So thank you to my mum for making the most perfect mistake.
With six sleeps until Easter Sunday you have bundles of time to pick up the goods and bake these brownies. I promise they will not disappoint and will be the perfect Easter chocolatey treat!

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Ingredients (makes 12 brownies)

150g unsalted butter (at room temp)
175g 70% dark chocolate
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
200g Smartie Mini Eggs (remove 12 eggs and keep them in the fridge)

Method

 Preheat the oven to 180°C. Lightly grease and base line a 23cm square/rectangular tin.

Gently melt the butter and chocolate in a bowl sat over a pan of water on a low heat. Now in a separate bowl whisk together the sugar and eggs. Then pour in the chocolate and butter mixture and the flour. Fold together until just combined.

Finally, fold in the Smartie Mini eggs (but not the ones in the fridge) and pour the mixture into the prepared tin. Smoothing it out with a knife.

Bake for 16 mins, remove the brownies and stud the top with the cold Smartie eggs from the fridge. Now put the brownies back in for a further 5-6 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).

Leave to cool completely before cutting into 12 squares.

The Easiest Easter Treat

Making these was like travelling back in time, to when I was a little girl wearing an oversized apron, baking with my Grandma and getting the kitchen in a state. Honestly, whoever came up with the idea of combining wheat cereal with chocolate to create a nest is a genius. The only difficult part of this recipe is restraining yourself from eating all the mixture and waiting for them to chill in the fridge! Oh and did I mention how amazing they taste!

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Ingredients (makes 12 nests)
200g milk chocolate
3 large Shredded Wheat biscuits
1-2 packs Smartie Eggs/Mini Eggs

Method

Melt the chocolate in a glass bowl set over a pan of simmering water. Once melted, crush in the Shredded Wheat and stir until covered in the chocolate.

Take a teaspoon of the mixture and put it in a small cupcake case, use the back of the teaspoon to make a little indent in the middle and fill with 3 eggs.

Repeat this for all 12 nests. Chill the nests in the fridge for at least an hour before serving.

The Ultimate Flapjack

I once heard that Flapjacks are ‘old-fashioned’ and ‘overrated’.
Do I agree? Certainly not! Sometimes less is more and these gooey, buttery oat bars prove just that.
Flapjacks are probably one of the easiest recipes to make but are incredibly rewarding. There has been many discussions about whether the ingredients used effect the texture, but I simply believe it’s all down to cooking time. So if you prefer a soft baked chewy flapjack then shorten the baking time, or if you’re a ‘I like my flapjacks with a bit of crunch’ type of person then increase it. Simples!

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Ingredients (makes 8 large/12 small)

225g porridge oats
150g unsalted butter
75g light brown sugar
3 tbsp golden syrup

Method

Preheat the oven to 170°C. Lightly grease and base line a 23x20cm baking tin.

Slowly melt the butter, sugar and golden syrup together in a pan over a low heat. Once completed melted, stir in the oats and combine.

Transfer to the baking tin and press down with the back of a spoon so the mixture is compact.

If you prefer your flapjacks gooey and soft bake for 17-18 minutes, for a crunchy flapjack bake for 20-22 minutes.

Remove from the oven and lightly score the flapjacks to the correct size. Leave to completely cool before cutting and serving.

Cadbury’s Creme Egg Cookie Cups

Easter baking just has to be the best! This year I have made it my mission to bake up some extra special treats, using everyone’s favourite easter exclusive chocolatey goodies. So i present to you my first bake of the season… Choc-chunk Cookie Cups stuffed with insanely delicious Creme Eggs. Sound good to you? This recipe is an absolute doddle so make it a must bake for Easter Sunday!
P.S – What is your favourite Easter chocolate bar/sweet/egg?

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Ingredients (makes 12 cookie cups)

125g unsalted butter (at room temp)
75g light brown sugar
50g caster sugar
150g self-raising flour
1 tsp vanilla extract
1 large egg (cold from the fridge)
200g milk chocolate chunks
12 Mini Creme Eggs

Method

In a bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract and crack in the egg and mix.

Add the flour and chocolate chunks and fold until the mixture is combined and has formed a wet dough. Cover with cling film and chill in the fridge for a minimum of 1 hour (leave over night for best results).

Once chilled, remove from the fridge and leave to rest for 5 minutes. Meanwhile, preheat the oven to 180°C and line a 12 hole muffin tray with cupcake cases.

Take approx. 1 tbsp of dough and flatten in the palm of your hand. Now place a creme egg in the middle and wrap the dough around the egg until completely concealed, now place it in a cupcake case. Repeat this for all 12 cookie cups.

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Bake in the oven for 13-15 minutes. Keep checking on them, you want the edges to be slightly browned and the middle cooked through but still pale in colour.

Remove from the oven and leave to completely cool before removing the paper cases. Best served warm!