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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4.25 from 8 votes

Creme Egg Brownies

These Creme Egg Brownies have 'addictive' written all over them! Super easy to make, rich and fudgy - everything a good brownie ought to be!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Brownies
Cuisine: American
Keyword: Creme egg brownies
Servings: 20
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 tbsp cocoa powder
  • 4 eggs
  • 1/2 tsp salt
  • 20 mini Cadbury’s 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

  • 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.

Video

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.