Creme Egg Brownies

Yummy chocolate brownies with Creme Eggs, easy to make and perfect for Easter!

Course Dessert

Cuisine British

Keyword Brownies

Prep Time 30

Cook Time 23

Total Time 53

Servings

Calories 453kcal

Author thebakingexplorer

Ingredients

For the brownies

350 g Dark chocolate broken into squares
250 g Butter or baking spread
250 g Light brown soft sugar
3 Eggs large
1 tsp Vanilla extract
120 g Plain flour

For the topping

8 Creme Eggs cut in half (one extra half for the chef!)

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin (check the recipe notes if you want to make in a 8" or 9" square 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 10 minutes
In a mixing bowl use an electric mixer to whisk together the eggs, light brown sugar and vanilla extract for 5 minutes until thicker and paler in colour
Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
Add the plain flour and whisk in gently with a hand whisk until you can't see any more flour
Pour the batter into your lined tin. Bake for 15 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 eggs into the batter, then put them back in the oven for 5-10 minutes. To check if they are done, insert a toothpick in the centre. It should come out with several crumbs on, but not be wet.
Let the brownies cool completely in the tin before removing and slicing up (this is important to make sure the brownies set!)
Store in an airtight container in a cool place and eat within 3 days

Video

Notes

Make sure your eggs are at room temperature before you start baking. The butter 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, but you can use caster sugar instead.
For all of the answers to more questions about brownies, check out my Chocolate Brownies recipe and guide!
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.

If you would like to use a 8″ or 9″ square tin, you can use the same amount of ingredients, the difference will be the thickness of the brownies and the baking time. If you are using an 8″ square tin, I recommend a baking time of 35-40 minutes. For a 9″ square tin I recommend 25-30 minutes. In both cases, remove the brownies from the oven 5 minutes before they’re done, press the creme eggs in, then pop them back in the oven for the final 5 minutes. To check if they are done, insert a toothpick in the centre. It should come out with several crumbs on, but not be wet.

I updated this recipe in March 2021 to improve the brownies and make them more fudgey, but if you'd like the original recipe here it is:

350g Dark chocolate
250g Butter or baking spread
250g Light brown sugar
3 Eggs (large)
1 tsp Vanilla extract
1 tsp Baking powder
100g Plain flour
30g Cocoa powder
8 Creme Eggs, cut in half

Nutrition