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Totally addictive Creme Egg Brownies

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These Creme Egg Brownies have ‘addictive’ written all over them! Super easy to make, rich and fudgy – everything a good brownie ought to be!

Totally addictive Creme Egg Brownies
Where do you stand on the great Creme Egg divide? These little chocolate eggs with their gooey fondant filling inspire intense devotion that borders on obsession in the UK. For my part I have never been a big fan but a bit of ‘mummy can we get these please?’ from my son and I somehow found myself with bags of Mini Creme Eggs. Probably because I can’t really resist him and his big brown eyes for very long! Then I remembered the one time I was fully onboard with Creme Eggs and their charms – when I made Rocky Road using leftover Easter chocolates. That was, hands down, the most addictive chocolate treat ever… my colleagues at work were seriously swooning over it.
Totally addictive Creme Egg Brownies

Well these Creme Egg Brownies are here to give the rocky road a run for its money! They are such gooey chocolatey little pieces of pure indulgence. I decreased the quantity of sugar I normally use in the recipe as the creme eggs add a sweetness of their own and the are folded both in the batter and on top of the brownies. I wasn’t quite sure how the eggs would react when baked, so I decided to place the ones on top of the brownies midway through the baking. I think you could place them on top at the beginning but they would definitely sink into the batter more and lose their creamy fondant centres which melt the longer you cook them. The yellow icing was in part to replace that vanilla ‘egg yolk’ fondant and in part because it looks so striking! It is optional though.

Totally addictive Creme Egg Brownies

I made a little video of the recipe too – realising only AFTER I made it that a double boiler is not really necessary for melting the chocolate and butter. You can just as easily melt them in a small saucepan over low heat or even in the microwave.
Can’t have enough Creme Eggs? Check out these fab recipes!
Creme Egg Caramel Pavlova by Little Sunny Kitchen
Creme egg ice cream cake by Elizabeth’s kitchen diary
Baked Nutella Creme Egg doughnuts by Recipes from a pantry
Creme egg pancakes by Foodie Quine
Creme egg Ice cream sundae by Hedge Combers
Spicy chocolate and orange Easter bundt cake by Tin & Thyme
Creme egg stuffed chocolate cookies by Munchies and munchkins
Creme eggs meringue nests by Emily’s recipes and reviews
Scotch Creme Eggs by Amuse your Bouche

4.34 from 3 votes
These Creme Egg Brownies have 'addictive' written all over them! Super easy to make, rich and fudgy - everything a good brownie ought to be!
Print
Totally addictive Creme Egg Brownies
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
These Creme Egg Brownies have 'addictive' written all over them! Super easy to make, rich and fudgy - everything a good brownie ought to be!
Course: Brownies
Servings: 20 -30 pieces
Author: Lucy Parissi
Ingredients
  • 200 g | 7oz unsalted butter cubed
  • 200 g | 7oz good quality dark chocolate
  • 150 g | 5.3oz soft light brown sugar can increase to 200g /7oz
  • 125 g | 4.4oz plain all purpose flour
  • 7 level tbsp cocoa powder
  • 4 eggs
  • 1/2 tsp salt
  • 20 mini creme eggs halved lengthwise
  • For the glaze
  • 85 g | 3oz icing sugar
  • 1 tbsp milk more if needed
  • a couple drops vanilla extract
  • yellow food colouring optional
Instructions
  1. Preheat the oven to 180C | 350F. Line a deep square pan (23cm/9x9in) with baking paper letting the paper hang over the edges.
  2. Chop the chocolate into small chunks. Place the chocolate and butter into a small pot and allow them to slowly melt over very low heat or use the double boiler method. Take off the heat and set aside to cool slightly.
  3. Put the eggs and sugar in large bowl and use a electric hand whisk to mix together until frothy and doubled in volume.
  4. Gradually add the melted chocolate into the eggs and mix together using a hand whisk until smooth.
  5. Sift the flour, cocoa and salt into the chocolate and mix together until the batter is smooth. Fold in half the creme eggs.
  6. Pour the batter into the prepared tin and bake for 10-15 minutes or until the top is nearly - but not quite - set.
  7. Remove the tin from the oven and arrange the remaining creme eggs over it in a neat pattern. Bake for a further 10-15 minutes or until the creme eggs have started melting and the brownies are mostly firm on top with a slight 'give'.
  8. Pull the brownies out of the tin using the baking paper and allow to cool on a wire rack.
  9. Mix the icing sugar, vanilla extract, food colouring (if using) and enough milk to make a pourable icing. Drizzle over the brownies and cut into small squares using the creme eggs as a guide. Best eaten within a couple of days.
Recipe Notes

You can simply place the creme eggs on the brownie batter as you put them in the oven. They will sink into the brownie a little more and won't retain their shape as well.

These Creme Egg Brownies have 'addictive' written all over them! Super easy to make, rich and fudgy - everything a good brownie ought to be!

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Comments

  8. I am not a creme egg lover. Never have been, but my Mum LOVES them! And coincidentally, she loves brownies too, so I guess these have to make an appearance at our Easter table. Super daughter brownie points for me!

    Reply

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All content is © 2012-2018 Lucy Parissi and supergoldenbakes.com. All rights reserved. Short excerpts and links only may be used, provided that full and clear credit is given to Lucy Parissi and supergoldenbakes.com. Images protected by Pixsy.