Uffff, this looks so good!
What do you get when you combine a classic tray bake with everyones favourite Easter treat? HEAVEN.
The addition of Creme Eggs takes this Tiffin recipe to another level, and this is a big accomplishment considering Tiffin is quite possibly my favourite tray bake – so simple, yet all the ingredients perfectly compliment one another!Creme Eggs are added to the biscuit base as well as the velvety chocolate layer on top to ensure you don’t miss their creamy goodness. If there’s one thing you should make over Easter it’s this recipe…and maybe these Creme Egg brownies too.
Tip: Freeze the Creme Eggs the night before you bake with them. This will make them easier to cut and shell their fondant filling for longer.
Ingredients (makes enough to fill a 20cm brownie tin):
- 300g digestive biscuits
- 75g dark chocolate
- 75g milk chocolate
- 3 tbsp golden syrup
- 75g unsalted butter
- 60g raisins
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