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“Gooey” Creme Egg Brownies.

I’m back, hi, me again! 

Everyone in the office at work thinks gluten free food tastes like cardboard (I can see why! Some of it’s not the best!) So i made them some gluten free creme egg brownies and didn’t tell them they we’re gluten free (yeah, I was totally that person!) until they’d eaten them and they told me how good they were..
IMG_1818

Heres how it went –

Ingredients

  • 150 g dark chocolate
  • 100 g butter
  • 200 g soft brown sugar
  • 2 eggs
  • 75 g self-raising flour
  • 40 g cocoa
  • 6 creme eggs

 

  1. PREHEAT THE OVEN

    Preheat an oven to 170°C // Gas mark 3.

  2. MELT CHOCOLATE AND BUTTER

    Snap the chocolate into pieces and place into a bowl with the butter. Melt in the microwave for 50 seconds – stirring half way through.

  3. ADD SUGAR AND EGGS

    Pour in the brown sugar once the chocolate mixture is completely smooth and stir well. Crack in the eggs and beat.

  4. ADD GF FLOUR AND COCOA

    Mix in the gluten free flour and cocoa powder.

  5. POP INTO WELL LINED CAKE TIN

    And smooth the top over.

  6. COOK IN THE CENTRE OF THE OVEN FOR 9 MINUTES & REMOVE FROM OVEN.

    Don’t cook at the top of the oven, this will burn the brownies!
    IMG_1817

  7. CUT THE CREME EGGS IN HALF AND PUSH DOWN INTO THE BROWNIE.

    Heat your knife before you do this, as it saves the eggs from smashing into little chocolatey bits.

  8. COOK FOR A FURTHER 8 MINUTES.

  9. REMOVE FROM OVEN, AND LET COOL.

  10. SLICE & EAT!

    IMG_1819

This method makes soft in the middle brownies, for more firm brownies bake for a further 4 minutes.

Bees xo 

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