Creme Egg Brownies are not a new concept, but they’ve remained popular over the years because they’re so damn delicious! I’ve made them several times but I hadn’t shared the recipe on my blog yet, so I thought it was about time as they are so indulgent and heavenly! So I’ve combined my favourite gooey chocolate brownie recipe with Creme Eggs baked into it for the ultimate Easter treat. They are super easy to make too, and the secret is that you add the Creme Eggs in part way through baking so they don’t melt completely. If you make one thing this Easter let it be these Creme Egg Brownies!
I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.
In a bowl I whisked together the eggs and light brown sugar.
I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder.
I poured the batter into a lined traybake tin.
While it baked for 20 minutes, I cut the Creme Eggs in half.
I took the brownies out of the oven, pressed the Creme Eggs in, then they went back in the oven for another 10 minutes.
I let the Creme Egg Brownies cool completely before removing from the tin and slicing up.
The Creme Egg Brownies were absolutely delicious as I expected! The brownie is super gooey and rich, and the Creme Egg on top is the perfect Easter addition!
I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, Baking Crumbs hosted by Apply To Face Blog, and Fiesta Fridays hosted by The Not So Creative Cook and Fiesta Fridays.
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Creme Egg Brownies
For the brownies
- 350 g Dark chocolate broken into squares
- 250 g Butter or baking spread
- 250 g Light brown sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 100 g Plain flour
- 30 g Cocoa powder
For the topping
- 8 Creme Eggs cut in half (one extra half for the chef!)
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes
In a bowl whisk together the eggs and light brown sugar until frothy
Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour
Pour the batter into the lined traybake tin and bake for 20 minutes
While it is baking, cut the Creme Eggs in half. There will be one extra half - the perfect snack for the chef or a nearby child!
Take the brownies out of the oven, press the Creme Eggs into the batter, then put them back in the oven for 10 minutes
Let the brownies cool completely in the tin before removing and slicing up
Store in an airtight container in a cool place and eat within 3 days
You can find more of my Brownie recipes by clicking here! Or for more Easter recipes click here!
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