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Creme Egg Brownies – Slimming World

2017-02-21
  • Servings : 16
  • Prep Time : 20m
  • Cook Time : 30m
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Nutritional Info

This information is per serving.

  • Syns

    2 Per Portion
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We know that this is a little high syn but it’s Easter and what could be better than enjoying one of these brownies over Easter time!

There have been some changes to the way powered sweetener syns are worked out, it used to be completely free for as much as you like but now it’s 0.5 syns for every tablespoon…We have included this when we worked out the syns per portion for these brownies.

Enjoy! 🙂

Ingredients

  • 6 Eggs
  • 70g Sweetener
  • 60g Cocoa Powder
  • 1 Tsp Vanilla
  • 8 Mini Creme Eggs

Method

Step 1

Preheat the oven to around 180c / Gas Mark 4. Whilst the oven is heating separate the egg yolks from the whites and cut your Mini Creme Eggs in half (Dip a knife in hot water this makes it a little easier...)

Step 2

Whisk the egg whites until they go firm then place to one side for now.

Step 3

Mix the yolks, sweetener, cocoa and vanilla together, if the mixture gets a little stiff add a spoon of egg whites. Once all the ingredients are combined, mix the leftover egg whites in with a metal spoon.

Step 4

Spray your baking tin with a good coating of Frylight and pour in the mixture.

Step 5

Now evenly place your 16 Mini Creme Egg halves on top of the mixture (4 rows of 4)

Step 6

Bake for around 25-30 mins and allow to cool for around 1 hour. Dig in and enjoy for only X syns per portion!

Recipe Type:

    Comments (3)

    1. posted by Michelle on April 18, 2017

      These look & sound delicious…..Will be trying these, Why have I ony cime across tour website today, after Easter?!?! Thanks for all your tips, Ill be utilising many of your recipies!! 🙂

        Reply
    2. posted by Jill on January 20, 2020

      Can you freeze these, please?

        Reply
      • posted by SlimmersDelight on January 28, 2020

        We’ve never tried as they don’t last long enough but if you do try feel free to let us know how they hold up…

          Reply

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