Creme Egg Brownies

A slice of creme egg brownie with creme eggs around it.

5 from 2 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: International

Servings: slices

Calories: 215kcal

Author: Daniela Apostol

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

Metric - US Customary

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.

Nutrition