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Here’s an easy to make recipe that we couldn’t resist sharing with you from our supplier Kitchen Craft. The combination of the chocolate brownie and crème eggs will make for a gooey treat this Easter!


185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 Cadbury’s Crème Eggs, cut in half


Preheat oven to 180C, and grease a 35cm x 25cm baking tray. In a saucepan, melt the butter on a low heat and add in the dark chocolate gradually.

Mix 3 eggs into a mixing bowl along with the caster sugar and whisk until it becomes thick and creamy. Once the chocolate has melted, pour the mixture onto the creamy egg mixture and fold together. Sieve the cocoa and flour into the mixture and mix in gently again using a wooden spoon.

Pour the mixture into the baking tray and press in halved crème eggs. Place into the oven for 8-10 minutes.

Leave to cool before removing from the tin and cutting.

Have a great Easter!