Perfect Creme Egg Brownies
The are the perfect Easter treat - fudgy, gooey chocolate brownies, packed with Cadbury's Creme Eggs, then topped with more Creme Eggs... How will you eat your Creme Egg Brownies?
Servings: 16
Ingredients
- 200 g 70% dark chocolate
- 100 g Milk chocolate
- 250 g Unsalted butter
- 300 g Soft light brown sugar
- 4 Large eggs
- 175 g Plain flour
- 200g Mini Cadbury Creme Eggs x2 bags, whole
- 5 Cadbury Creme Eggs Halved
Instructions
- Preheat the oven to 180℃/350F fan, 200℃/400F or Gas Mark 6.
- Line a baking tray with baking paper (I used a 25x25cm tin).
- Melt the milk and dark chocolate, butter and sugar together over a low heat.
- Once they are melted remove from the heat and leave to cool for 5-10 minutes.
- Beat in each egg, one by one.
- Stir in the flour.
- Pour approx half of the batter in to your tin.
- Evenly spread the whole mini Creme Eggs over the mixture.
- Top with the remaining batter and smooth out with a spatula.
- Half 5 Creme Eggs and then spread them evenly over the top of the mixture. (I placed them so that each piece had a part of a Creme Egg on).
- Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
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Notes
Cooking timings: Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
Freeze the Creme Eggs: To be extra sure that the Creme Eggs don’t melt when you are baking the brownies, pop them in the fridge or freezer for an hour.
Cool before cutting: Be sure to resist and let your brownies cool down fully before cutting. They will fall into a mess if you cut them before they are cold.
Nutrition
Calories: 384kcal | Carbohydrates: 41g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 39mg | Potassium: 156mg | Fiber: 2g | Sugar: 29g | Vitamin A: 502IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 2mg