Creme egg brownies seem to have become a bit of a tradition over the past couple of years, and if you’ve got some eggs to spare and haven’t made yourself sick with chocolate yet this Easter these make a delicious treat.
If you don’t have any creme eggs but still fancy something egg-themed don’t panic! You could use any kind of mini eggs with this recipe. I’ve tried mixing Kinder schokobons through the mix before baking and they were totally yum.
This recipe makes 15 brownies in a traybake tin (I used one that’s 7×11 inches), and is very similar to my salted caramel brownies.
- 200g unsalted butter
- 200g dark chocolate
- 3 eggs
- 300g granulated sugar
- 2 teaspoons vanilla
- 125g plain flour
- a pinch of salt
- 8 creme eggs
First preheat your oven to 180 degrees and line your baking tin.
Next, either in a bowl over a pan of simmering water, or very carefully in a microwave, melt together the butter and chocolate. In a separate bowl with an electric mixer beat together the eggs, vanilla and sugar until they’re pale, thick and creamy. Mix in the chocolate and butter until combined, then finally stir in the flour and salt and pour into the baking tin.
Pop the brownies in the oven and set a timer for 25 minutes. While they’re baking it’s time to chop the creme eggs in half. There’s no easy way to do this I’m afraid! It helps to have a sharp knife though. Don’t worry if they don’t look neat or even break a bit – it all adds to the charm. Once the brownies have baked for 25 minutes take them out the oven – they should still be pretty runny. Take your creme eggs and push them into the top of the brownies so once they’re cut, each portion will have a creme egg half.
Put them back in the oven for another ten minutes. They’re ready when the top is cracking but there’s still a slight wobble in the middle. Now leave them in the tin to cool for a good couple of hours, or overnight if you can stand it! Then enjoy.