Creme Egg Brownies (Ultra Fudgy Easter Bake)
These Creme Egg Brownies combine an extra chocolatey brownie base with the best Easter treat pressed into the top. You get the perfect bite of crispy edges, a molten middle and Creme Eggs on top.
Equipment
- 9 x 12 x 2" tin
Ingredients
- 235 g Salted Butter
- 150 g Dark Chocolate
- 150 g Milk Chocolate
- ½ teaspoon Salt
- ½ teaspoon Instant Coffee
- 295 g Caster Sugar
- 85 g Dark Brown Sugar
- 5 Medium Eggs
- 175 g Plain Flour
- 25 g Cocoa Powder
- 6 Creme Eggs halved - See Notes
Instructions
- Preheat oven to 180° fan / 400F or Gas Mark 6 and line a 9x12"x2" tin with baking paper
- In a large bowl add 235 g Salted Butter, 150 g Dark Chocolate, 150 g Milk Chocolate, ½ teaspoon Salt and ½ teaspoon Instant Coffee.
- Microwave for 1 minute & then mix, then for a further 30 seconds (may need a further 30s if lower power microwave). You can also use a Bain Marie method, over simmering water until fully melted - See Notes.
- Add in both 295 g Caster Sugar and 85 g Dark Brown Sugar then mix to combine, and microwave for 1 minute and mix again (this ensures the sugar is fully dissolved and distributes evenly throughout the mixture)
- Pour in 5 Medium Eggs and mix in to ensure they are fully combined
- Add in 175 g Plain Flour and 25 g Cocoa Powder then mix to combine
- Pour into your lined baking tin and bake for 30 minutes in the oven, turning the tin round half way through i.e. after 15 minutes. This ensures even baking as some ovens tend to have hot spots.
- Allow to cool for 5 minutes then add the halved 6 Creme Eggs to each square
- Allow to cool fully in their tray, then remove and either place in the fridge for 2hrs or overnight before cutting into individual brownies (See Notes)
Notes
Creme Eggs: I find cutting the creme eggs in half at room temperature is easiest. If they've been refrigerated the chocolate can become quite brittle and it's not as easy to cut evenly in half.
Bain Marie: A bain-marie is a gentle cooking technique using indirect heat to melt, chocolate without scorching. It consists of a container (I like to use a glass bowl) placed inside a larger pan of hot water on the hob, ensuring temperature-sensitive items like chocolate heat evenly.
Cutting Brownies: ensure you allow the creme egg brownies to fully cool before cutting (and ideally after they've been in the fridge). They will break up and you won't achieve even squares if you attempt to cut whilst they're still hot.
Storage: in the fridge up to 5 days OR in the freezer up to 2 months - they freeze fantastically!
To store, either wrap in cling film, tin foil or place inside a food bag and get as much air out as possible (or use an airtight container). This will prevent freezer burn or exposure in the freezer and maintain freshness.
To Serve: they are best served slightly chilled (the most fudge-like- texture) or warm with some ice cream. Absolute perfection!
Nutrition
Calories: 569kcalCarbohydrates: 68gProtein: 7gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 115mgSodium: 272mgPotassium: 214mgFiber: 4gSugar: 51gVitamin A: 593IUCalcium: 72mgIron: 3mg
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