Creme Egg Slutty Brownies (Creme Egg Brookies)

Indulgent traybake with a layer of cookie, a filling of Creme Eggs and a layer of brownie. Drizzled in white chocolate. Perfect treats for Easter baking!

Course Dessert

Cuisine British

Keyword Brownies

Prep Time 35

Cook Time 45

Total Time 1 20

Servings

Calories 506kcal

Author thebakingexplorer

Ingredients

For the cookie layer

120 g Butter softened, unsalted
150 g Light brown soft sugar
25 ml Milk
1 tsp Vanilla extract
185 g Plain flour
¼ tsp Salt
100 g Mini Creme Eggs Chopped up

For the brownies

235 g Dark chocolate
165 g Butter unsalted
165 g Light brown soft sugar
2 Eggs large
1 tsp Vanilla extract
65 g Plain flour
20 g Cocoa powder
9 ½ Creme Eggs cut in half

For decoration

30 g White chocolate
Orange food colouring

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof baking paper. I grease the tin first with a little butter to help the paper stick to it
To make the cookie dough base, use a stand mixer with the paddle attachment for the best results, or you can make it by hand with a spoon. Mix the softened butter and light brown soft sugar together until fluffy and well combined
Add the milk and vanilla extract and mix well until combined
Then add the plain flour and salt, and mix until a dough forms
Finally mix in the chopped up Mini Creme Eggs until well distributed
Press the cookie dough into the bottom of the tin using your hands, try and make it an even layer
Cover the cookie dough with the halved Creme Eggs
Put the cookie dough in the fridge while you make the brownies, or for at least 30 minutes
To make the brownie batter, 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 10 minutes
In a mixing bowl whisk together the eggs and light brown soft sugar until frothy, you can do this by hand with a whisk or with an electric whisk
Add the melted chocolate and butter mixture to the egg and sugar mixture, whisking constantly as you pour it in
Add the plain flour and cocoa powder, and whisk in gently
Pour the brownie batter over the top of the cookie dough and Creme Eggs
Bake for 45-55 minutes, the brownie layer should not wobble (or only very slightly) when you gentle shake the tin. A cocktail stick or thin skewer inserted in the centre should come out with moist crumbs on it, but not be wet
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, they can also be frozen

Notes

Make sure your eggs and the butter for the cookie dough are at room temperature before you start baking. The butter for the brownies can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
I used unsalted butter for this recipe.
I used light brown soft sugar for the brownies and cookie dough, but you can also use caster sugar.
For the best results, use a good quality food colouring for the white chocolate topping. My favourite brands are Sugarflair and Pro Gel.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition