Easter is right around the corner. People keep on putting Crème Eggs in everything. This is not ok with me. At their best, Crème Eggs are sickly, at their worst they’re nauseating. I don’t dislike them, I just don’t see what they add to anything. At Easter these days there are so many better options, even from Cadburys. But king of the high street readily available eggs has to be the Galaxy Caramel Eggs. They are just better, hands down. They are better than the Cadbury’s Caramel ones too, but the same can be said for the chocolate bars of both. Sorry Cadbury’s! My dream would be for Lindt to turn their salted caramel bars into an egg though, then I’d probably be found in a coma surrounded by empty foils murmuring “just one more egg, it’ll be ok” over and over again.
It’s also time for me to make a mini announcement. A lot has been happening behind the scenes aimed at finally getting Cake Care Package up and running. So I am pleased to announce a very soft launch right now! I’ve been posting people things for well over a year but have been looking to get this properly off the ground. I am keen to make a number of these brownies and get them sent out in time for Easter. I’m off work on Monday & Tuesday March 21st/22nd and all deliveries will be posted next day delivery on the Tuesday.
6 large brownies: £8 (+ £3 postage & packaging)
If you live locally (London) then we can work something out on the p&p and I may be able to hand deliver.
If this sounds of interest, just pop me an email to: email@example.com entitled “Cake Care Package – [your name]” detailing the size and delivery address and I’ll pop you my paypal details. All contain the ingredients listed below and will be sent out next day delivery on Tuesday 22nd March. All orders must be placed by Midday on Monday 21st March. Any other questions, just let me know.
Why not try making them yourself? Details below. It’s essentially my usual brownie recipe with a couple of tweaks.
- 250g unsalted butter
- 250g best dark chocolate
- 115g plain flour
- 53g cocoa powder
- 100g mini eggs
- 6 Galaxy Caramel Eggs
- 4 large eggs
- 370g golden caster sugar
- Sea Salt, for garnish
- Melt together the butter and dark chocolate, by placing a heatproof bowl over a saucepan of hot water. Making sure that the water doesn’t touch the bottom of the bowl. Stir the mixture together as it starts to melt, over a low heat. (You can do this stage in the microwave, but I don’t own one). Set the mixture aside to cool to room temperature.
- While it is cooling, preheat the oven to 180°C (160°C fan assisted) and grease/line your tin.
- Over a medium sized bowl, sieve the flour and cocoa powder in together.
- Break the eggs and caster sugar into the bowl of your electric mixer and whisk on high speed until it looks thick and creamy. This can take anywhere between 3 and 8 minutes. When you take out the paddle, as it dribbles onto the surface and leaves a trail for a second or two then it’s perfect.
- Fold the chocolate mixture into the egg mixture. Slowly folding it until it’s completely incorporated. You want them mixed without knocking out all the air you just added in to the mixture with the whisking.
- Sift the flour mix into the egg/chocolate mix and mix until it’s completely combined. Again, being careful not to knock the air out. Followed by the mini eggs.
- Pour this into the prepared pan. Ensuring that it is spread evenly, by pushing it around gently with the spatula.
- Slice the galaxy caramel eggs in half and gently spread them out over the top of the batter, pushing each one slightly in.
- Place in the middle shelf of the oven and bake for 25 minutes (20 if using the smaller pan). You’ll be able to see if it is done by wobbling the tray slightly. If the middle wobbles it needs a little longer, so put it back in for another 5 minutes.
- Once cooked, remove from the oven and place on a wire rack, still in the tin and leave to cool completely before removing. I usually fridge before slicing up.