The reunion with Easter treats (is at first) somewhat upsetting. I look at them with disdain as soon as I see them appear on the supermarket shelves post December 25th (basically, Boxing Day) because inevitably, they mark the end of Christmas…and my January detox.
Creme Eggs in particular are my biggest weakness, to the point where I’d probably consider swapping one of my sister’s for a year’s supply of them. I was hoping I would be put off when I heard the shell was no longer made of Dairy Milk goodness, but no, I’ve already consumed five this week (and it’s Monday).
It will come as no surprise then when I say that these Creme Egg brownies are my favourite things to bake over Easter (EVER) and I would absolutely recommend you all give them a go too!
You can bake these two ways, the first, by including refrigerated mini Creme Eggs within your brownie mixture, or you can make them as instructed below (these have more of a wow factor and you get the advantage of having half an average sized Creme Egg on top of your brownie!)
- 185g unsalted butter, at room temp
- 85g plain flour, sifted
- 275g golden caster sugar
- 40g cocoa powder, sifted
- 3 eggs
- 185g dark chocolate
- 5 Creme Eggs, refrigerated
- Begin by preheating the oven to 170 degrees C and line a 20cm baking tin
- Melt the butter and dark chocolate in a saucepan over a low heat, stirring continuously. Once completely melted, set aside
- Place the sugar and eggs into a mixing bowl and whisk for a few minutes until well combined and the mixture is light, fluffy and almost double in size
- Pour the chocolate/butter mixture into the mixing bowl and mix with the egg/sugar mixture
- Add the sifted flour and cocoa powder and gently fold it in with a metal spoon until just combined
- Pour the brownie mixture into the baking tray and bake for 20 minutes or until a knife is removed from the mixture semi-clean. It’s important that the brownie is still a little gooey inside
- Leave the brownie to cool and remove the Creme Eggs from the fridge. Next comes the tough part, cutting a very wobbly Creme Egg in half!
- There is no real technique to this (other than avoiding losing several fingers) but I found it was easier placing the egg on it’s side and slowly cutting into it with a very sharp knife
- Once you have all your halves, place them onto the brownies (2-3 cm apart) and place them back into the oven for 5-10 minutes, allowing the Creme Eggs to melt slightly
- Remove from the oven, leave to cool completely and marvel at your delicious creation!