Chewy Creme Egg Brownies
With fudgy centres and shiny tops, these Chewy Creme Egg Brownies are each topped with their own Creme Egg halves. A quick, easy Easter bake!
Equipment
- 12in x 9in traybake pan
- Large bowl and medium bowl
- Whisk
- Spatula
- Sharp knife
- Chopping board
Ingredients
- 100 g plain flour
- 60 g cocoa powder
- 1/2 tsp salt level
- 250 g caster sugar
- 50 g light brown sugar
- 200 g unsalted butter
- 180 g dark chocolate broken into pieces
- 1 tsp vanilla extract
- 3 medium eggs room temperature
- 160 g chocolate chips milk, dark or white chocolate chips
- 6 standard size Creme Eggs halved
Instructions
- Preheat your oven to 170°C/150°C fan. Line a 12in x 9in traybake pan with baking/parchment paper or foil. If using foil, spray it with non-stick baking pan spray or flavourless cooking oil once lined.
- Add plain flour, cocoa powder and salt to a medium-sized bowl. Whisk to combine and set aside.
- Add the unsalted butter and dark chocolate pieces to a bowl and heat in the microwave in 20-second increments, stirring in between until completely smooth.
- Add the caster sugar and light brown sugar to a large mixing bowl.
- Pour the melted butter and chocolate mixture into this large bowl and whisk to combine with the sugar.
- To the same large bowl add the vanilla extract then the eggs one at a time, whisking between each addition until combined.
- Add half the dry ingredients to the large bowl and whisk until just combined, then repeat with the final half of dry ingredients.
- Add the chocolate chips and whisk to combine.
- Pour the brownie batter into your lined traybake pan and spread it into the corners and sides with a spatula, levelling it out as much as possible. The mixture will be quite thick and fudgy.Place in the oven to bake for 15 minutes and begin preparing your Creme Egg halves!
- Cut 6 standard-sized Creme eggs in half using a sharp knife. I advise cutting slowly and gently along the join line at the side of each egg, as too much pressure can make the eggs crack.
- I highly recommend having a few spare Creme Eggs ready for if this happens - as you can see, not all of my Creme Eggs sliced neatly!
- Remove the partly baked brownies from the oven after 15 minutes of baking and place the 12 Creme Egg halves evenly on top.
- Place the brownies back into the oven for a further 10-15 minutes to finish baking. You'll know they are baked when a cake skewer or cocktail stick inserted into the brownie comes out with a few moist crumbs on it, but not wet mixture. I advise checking from around 22 minutes total bake time so that you don't overbake them. Mine took 25 minutes.Place onto a wire rack to cool completely before removing from the pan and slicing, as the brownies firm up as they cool.
- These brownies will keep well for up to 5 days when stored in an airtight container at room temperature.
Notes
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