Creme Egg Brownies with mini creme eggs and a touch of ghee, 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.
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 mini creme eggs for my Cadbury Creme Egg Cupcakes and they still are one of my favourite spring treat. Any sort of chocolate eggs could do if you don't have the creme eggs, especially the colourful mini chocolate eggs.
Ghee might not be your regular addition to a brownie recipe, but trust me, it works wonderfully well, giving the brownies a subtle flavour that is hard to beat.
Ingredients used
- mini creme eggs - I suppose you could use the regular-sized creme eggs too, but the mini ones seem to be of a better proportion here
- dark sugar - it's what helps with the fudgy texture and richness
- caster sugar - adds sweetness to the brownies
- chocolate - I used milk chocolate, but if you like a tad of a bitter touch, the dark chocolate works well too
- butter - I like salted butter with brownies
- eggs - at room temperature
- flour - plain or all-purpose flour
- cocoa powder
Step-by-step photos and instructions
- add the chocolate, ghee and butter to a pan set over a low heat - allow them to melt into a smooth mixture
- 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 mixture, 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 minutes in the preheated oven at 180 degrees Celsius (350 Fahrenheit) until the edges are firm, but the middle is still a bit wobbly
Expert tips
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
Ingredients
- 100 g butter
- 50 g ghee
- 200 g milk chocolate
- 125 g brown sugar
- 85 g granulated white sugar
- 2 eggs
- 30 g cocoa powder
- 60 g plain flour
- 1 teaspoon vanilla extract
- 8 mini creme eggs
Instructions
- Break the chocolates into pieces, and add them to a pan set over a low heat.
- Add the butter cut into cubes together with the ghee and melt.
- 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.
Video
Notes
- 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.
- 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.
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