Perfect Creme Egg Brownies
The are the perfect Easter treat - fudgy, gooey chocolate brownies, packed with Cadbury's Creme Eggs, then topped with more Creme Eggs... How will you eat yours?
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Snack
Cuisine: Family Food
Servings: 16
- 200 g 70% dark chocolate
- 100 g Milk chocolate
- 250 g Unsalted butter
- 300 g Soft light brown sugar
- 4 Large eggs
- 175 g Plain flour
- 200g Mini Cadbury Creme Eggs x2 bags, whole
- 5 Cadbury Creme Eggs Halved
Preheat the oven to 180C.
Line a baking tray with baking paper (I used a 25x25cm tin).
Melt the milk and dark chocolate, butter and sugar together over a low heat.
Once they are melted remove from the heat and leave to cool for 5-10 minutes.
Beat in each egg, one by one.
Stir in the flour.
Pour approx half of the batter in to your tin.
Evenly spread the whole mini Creme Eggs over the mixture.
Top with the remaining batter and smooth out with a spatula.
Half 5 Creme Eggs and then spread them evenly over the top of the mixture. (I placed them so that each piece had a part of a Creme Egg on).
Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
Cooking timings: Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
Freeze the Creme Eggs: To be extra sure that the Creme Eggs don’t melt when you are baking the brownies, pop them in the fridge or freezer for an hour.
Cool before cutting: Be sure to resist and let your brownies cool down fully before cutting. They will fall into a mess if you cut them before they are cold.
Calories: 384kcal | Carbohydrates: 41g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 39mg | Potassium: 156mg | Fiber: 2g | Sugar: 29g | Vitamin A: 502IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 2mg