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Scotch Creme Eggs by Amuse your Bouche
- 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
- Preheat the oven to 180C | 350F. Line a deep square pan (23cm/9x9in) with baking paper letting the paper hang over the edges.
- 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.
- Put the eggs and sugar in large bowl and use a electric hand whisk to mix together until frothy and doubled in volume.
- Gradually add the melted chocolate into the eggs and mix together using a hand whisk until smooth.
- Sift the flour, cocoa and salt into the chocolate and mix together until the batter is smooth. Fold in half the creme eggs.
- Pour the batter into the prepared tin and bake for 10-15 minutes or until the top is nearly - but not quite - set.
- 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'.
- Pull the brownies out of the tin using the baking paper and allow to cool on a wire rack.
- 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.
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.