Air Fryer Creme Egg Brownies

Sliced Creme Egg Brownies, three stacked, one on the side

5 from 1 vote

Indulge your sweet tooth with this decadent recipe for Creme Egg brownies in your air fryer, complete with a step-by-step video tutorial. These insanely delicious gooey chocolatey treats are perfect for Easter.

Prep Time10

Cook Time25

Total Time35

Course: Brownies

Cuisine: American

Keyword: Air Fryer Creme Egg Brownies

Servings: squares

Calories: 262kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

1 ¼ cups (200g) semi-sweet chocolate chips or a 60% chocolate bar, chopped
½ cup (113g) unsalted butter cubed
1 cup (20gg) sugar caster or granulated
2 large eggs room temperature
2 tsp vanilla bean paste , or extract
pinch salt
4 tbsp cocoa powder , unsweetened
½ cup (65g) flour plain / all-purpose
10 Cadbury's Creme Eggs
10 mini Cadbury's Creme Eggs

Instructions

Melt the butter and chocolate in a bowl by microwaving for 30 second bursts and stirring in between until the butter melts. You can also do this using the double boiler method: simply bring a saucepan of water to a gentle simmer and place the bowl with the butter and chocolate over the top.
1 ¼ cups (200g) semi-sweet chocolate chips, ½ cup (113g) unsalted butter
Stir the chocolate and butter until completely smooth and set aside to cool slightly.
Slice the creme eggs in half (this is easier if they are chilled in the fridge first).
10 mini Cadbury's Creme Eggs, 10 Cadbury's Creme Eggs
Place the eggs, sugar, vanilla and salt in a mixing bowl. Whisk at high speed until pale, frothy and doubled in volume.
1 cup (20gg) sugar, 2 large eggs, 2 tsp vanilla bean paste, pinch salt
Add the melted chocolate into the whisked eggs, stirring to combine until completely smooth.
Sift the flour and cocoa powder into the chocolate mixture and stir everything together to create the brownie batter.
4 tbsp cocoa powder, 1/2 cup (65g) flour
Transfer the batter into a lined brownie pan (I used an 8 inch one but most air fryers will better fit a 7 inch one).
Level and top with the creme eggs, pushing them slightly into the batter. Don't worry if they are sticking out a bit – the batter will even out as the brownies bake in the air fryer.
Bake for 25-30 minutes at 300-320°F (150-160°C) or until the creme eggs have melted and the brownies are just firm on top.
Cool completely before slicing – I know this is easier said than done but trust me. If you cut the brownies while they are still warm they are likely to fall apart.
Use a large knife to press down firmly through the brownies and wipe between cuts to create the perfect brownie squares.

Video

Notes

Store: keep the brownies in an airtight container at room temperature for up to four days. You can also keep them in the fridge, but they taste best at room temp or even slightly warmed up (5 seconds in the microwave).

Nutrition