Creme Egg Brownies, rich and decadent, a delicious Easter dessert for all the chocolate lovers. It’s a simple dessert that can be ready in about half an hour, and that from scratch. No need for the box stuff, these are scrumptious brownies that taste like heaven.
The creme eggs are a very popular Easter treat, little and big ones can’t have enough of them. And if you happen to have lots around at Easter, why not make some scrumptious desserts with them? Not that they will otherwise be left around to go to waste, but they do give that wow factor to any dessert.
Brownies are by far one of the most loved chocolate dessert. And rightly so. Whether you go for some fudgy, heavenly rich brownies, or more cakey brownies, they are always a big hit with everyone. Or why not, Easy Fudgy Vegan Brownies, they are as good.
Now, add some chocolate eggs to the mix, and you get a finger-licking Easter dessert. I used creme eggs for my Cadbury Creme Egg Cupcakes and they still are one of my favourite spring treat. And sort of chocolate eggs could do if you don’t have the creme eggs, especially the colourful mini chocolate eggs.
HOW TO MAKE CREME EGG BROWNIES
I used a mix of dark and milk chocolate for the brownies, but you can chose either of them. The combo works really well together though, as I’m not that keen on really dark chocolate.
- break the chocolate bars into pieces and add them to a pan together with the butter – you can also use chocolate chips if you have, just make sure you have the same amount
NOTE! It is important to melt the chocolate and butter on a low heat, you will get a smoother, silkier chocolate sauce that cools down quickly too.
- in a bowl, add the brown and white sugar and eggs, and use a hand mixer to beat them well
- add the cooled melted chocolate and butter, vanilla extract, then sift in the flour and cocoa powder
- mix well to get a smooth batter
- line a square baking tray with non-stick paper (mine is 21cm, 8 inches)
- spread the batter in the pan, then top with the frozen creme egg halves
- bake for 25-30 minutes in the preheated oven at 180 degrees Celsius (350 Fahrenheit) until the edges are firm, but the middle is still a bit wobbly
TIPS AND TRICKS
It might seem that there is way too little amount of flour, but that’s what gives the fudgy texture. More flour means a cakey texture, and that’s alright too, but keep in mind that the nicely cracked-top and super fudgy brownies use very little flour.
Don’t be alarmed if the brownies are chewy and look under baked, once they cool down, they will be absolutely amazing. Using cocoa powder adds more richness and deeper flavours, so do use it, even if melted chocolate goes in too. The better quality, the nicer brownies.
I find that it is best to freeze the chocolate eggs beforehand, it is easier to slice them, plus they hold their shape better while in the oven. I chose the mini creme eggs, but you can go for the regular size too.
And that’s such a simple dessert. Do give it a go, you will love it!
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Creme Egg Brownies, rich and decadent, a delicious Easter dessert for all the chocolate lovers. It's a simple dessert that can be ready in about half an hour, and that from scratch. No need for the box stuff, these are scrumptious brownies that taste like heaven.
- 150 g butter
- 100 g dark chocolate
- 100 g milk chocolate
- 125 g brown sugar
- 85 g granulated white sugar
- 2 eggs
- 30 g cocoa powder
- 60 g plain flour
- 1 tsp vanilla extract
Break the chocolates into pieces, and add them to a pan set over a low heat.
Add the butter cut into cubes and melt them together.
When melted, remove from the heat and set aside.
In a bowl, add the white and brown sugar and eggs, and use a hand mixer to beat everything well until you get a pale yellow colour and a thick consistency.
Add the cooled chocolate mix, then the sifted flour, cocoa powder and vanilla extract.
Mix to get a smooth batter.
Line a square baking tin with non-stick paper (my tin is 21 cm, 8 inches).
Spread the batter over, then top with mini creme egg halves (I froze mine for about an hour beforehand, it is easier to slice them in this way).
Make sure you have one mini creme egg half for each slice of brownie.
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes or until firm at the edges, but still a bit wobbly in the middle, and the top is slightly cracked.
Insert a toothpick in the middle, if it comes out too wet, leave the brownies in for a further 2-3 minutes. If the toothpick comes out with only a few wet crumbs, they are done.
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.