Creme Egg Brownies
About our Creme Egg Brownie recipe:
These Creme Egg Brownies could be the best thing that you eat this Easter. They're an absolute must for any Creme Egg fanatics out there who can't get enough of their indulgent white-and-yolk fondant centre.
Alternatively, you can switch this recipe up by swapping Creme Eggs for caramel eggs.
Method
Step 1
Preheat the oven to 170c (150c fan) and line a 20cm square baking tin with non-stick baking paper.
Step 2
Place the Creme Eggs in the freezer to allow the centre to harden.
Step 3
Melt the butter and chocolate together in a saucepan on a low heat.
Step 4
Whilst the chocolate and butter are melting break the eggs into a separate bowl and whisk together with the sugar.
Step 5
Pour the chocolate and butter mix into the bowl with the eggs and sugar and gently fold together, then add the flour and cocoa powder.
Step 6
Pour the mixture into the lined baking tin and bake for 35-40 minutes in the preheated oven.
Step 7
Remove the Creme Eggs from the freezer and carefully slice them in half.
Step 8
Five minutes before the brownies are baked, remove them from the oven and place 9 halves of the Creme Eggs evenly on top, gently pressing them down into the mix.
Step 9
Return the brownie back to the oven and continue baking for a further 5 minutes.
Step 10
Once baked, remove from the oven and allow to cool.
Ingredients
For the brownie
- 250gUnsalted butter (softened)
- 250gDark chocolate (broken into pieces)
- 4Eggs
- 300gBillington's Unrefined Dark Muscovado Sugar
- 60gAllinson's plain flour
- 60gCocoa Powder
- 5Cadbury's creme eggs
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?