Recipes

How To Make Creme Egg Brownies

So with Easter coming up, Creme Eggs are popping up everywhere and what could be better than combining delicious gooey, chocolate brownies with these Easter favourites?

2 minute read

To make 24, you will need:

• 370g unsalted butter
• 370g dark chocolate
• 12 Creme Eggs, chilled
• 6 regular eggs
• 170g plain flour
• 80g coco powder
• 550g caster sugar

1. Preheat the oven to 160C/gas mark 3 and grease two large baking dishes.
2. Break the dark chocolate into a glass bowl with the butter and place over a pan of boiling water. You don’t want the glass to touch the water. Stir until everything has melted.
3. In a separate bowl, use an electric whisk to mix your eggs and sugar until they look pale and fluffy. This can take a few minutes to do this.
4. Fold in the slightly cooled chocolate into the eggs and sugar.
5. Sieve the flour and coco powder into the mix. The mixture should be thick and gooey looking at this point.
6. Now to separate it! Pour half the mixture into each of the baking dishes.
7. Place both trays into the oven for 15 minutes.
8. Cut your Creme Eggs into halves but be careful as this is a messy job and they often break. We recommend chilling them beforehand.
9. After 15 minutes, remove the brownies from the oven and push the Creme Eggs evenly into the brownie. Then cook for a further 10-15 minutes.
10. Leave the brownies to fully cool before cutting them and then enjoy!