If only creme eggs were an all year chocolate, but unfortunately for us brits, it isn't, so why not make the most of it by making these lip-smacking, delicious creme egg brownies. Go overboard with however many you want to add. Add to the batter and on top. 

Before you make these brownies, make sure you freeze the creme eggs, which means they won't melt and will stay solid in the baking process. A better tip is to remove the foil before you freeze them, so they can go straight into the bake without thawing too much. 

The other important tip is to be gentle with the batter. Whisk your eggs and sugar until thick and mousse-like, fold through your dark chocolate and butter, flour and cocoa powder and try and be as gentle as possible. 

Ingredients:

  • 200g unsalted butter
  • 200g dark chocolate
  • 3 large eggs
  • 275g caster sugar
  • 100g plain flour
  • 50g cocoa powder
  • 100g white chocolate chips
  • 100g milk chocolate chips
  • 3 bags frozen mini creme eggs

Toppings:

Method:

  1. Preheat your oven to 180C/160C Fan and line an 8inch square baking tin with parchment paper.
  2. Melt the butter and chocolate together in a bain-marie or a microwave, be sure to stir in between intervals. Leave to cool.
  3. Using a handheld electric whisk or a standing mixer, whisk the eggs and caster sugar together. It should turn pale and be mousse-like and doubled in volume. If you can form a figure of 8 with the mixture when dropped, it's done!
  4. Pour the cooled chocolate mixture over the eggs, fold very carefully. It will take some time, so you will need to be patient. 
  5. Add the flour and cocoa powder and fold in gently. 
  6. Once all is combined, fold through the chocolate chips and the frozen mini creme eggs. Pour into the lined tin.
  7. Bake for 25-30 minutes. Once baked, leave to cool completely.
  8. Melt the white chocolate till its smooth. Split into two and colour one half with the orange food paste. 
  9. Once the brownie is cooled, drizzle both melted chocolate over the top, and add the halved creme eggs. 
  10. Leave to set at room temperature or can be transferred to the refrigerator. 

Tips:

  • Brownies will last for a week stored in an airtight container. 
  • If they are too soft to cut, place them in the refrigerator for an hour. They should be good to cut after that. 
  • To check the brownies are done, the mixture shouldn't be wobbly. If it is, cook it for a further 5-10 minutes.
  • Don't forget to freeze the creme eggs; otherwise, they will turn into a hot mess in the oven! You can also add mini eggs, but make sure they are frozen too, the shell will give the brownie added crunch.

If you make these brownies, don't forget to tag us in your photos :) 

Happy Easter Baking