Cadbury Creme Egg Brownie

If you are a creme egg lover like me, then this recipe is definitely one for you!

Ingredients:

• 175g Baking Spread (Stork)
• 175g Caster Sugar
• 3 Eggs
• 150g Self Raising Flour
• 1 TSP Baking Powder
• 100g Icing Sugar
• 5 Creme Eggs
• 75g Cadbury Coco Powder for Brownie Mixture
• 100g Cadbury Coco Powder for Icing

Method:

• Preheat the oven to 180C, grease a shallow tin.
• In a bowl, beat together the bugger and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour, baking powder and coco and fold into the mixture.
• Pour in to the prepared tin, pushing into the corner and level out the top.
• Bake in the oven for 25-30 minutes (test with a skewer, it should come out clean if the cake is cooked)
• Cool & place on a wire rack.
• Sift icing sugar and coco powder into a bowl and add a little water (a few TSP) to make a spreadable icing mixture.
• Spread over the top of the cooled cake and top with smashed pieces of creme egg.

Serve and enjoy!
This mixture should make you approx 16 slices… unless you like a huge slice like me!
Let me know what you think if you try this recipe yourself!

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