Air Fryer Creme Egg Brownies
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
12 squares
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Calories
262 kcal
-
Course
Baked Goods
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Cuisine
American
Air Fryer Creme Egg Brownies
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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.
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Ingredients
- 200 g semi-sweet chocolate chips or a 60% chocolate bar, chopped, 1 ¼ cups
- 115 g butter cubed, unsalted
- 200 g sugar caster or granulated, 1 cup
- 2 egg large
- 2 tsp vanilla bean paste , or extract
- pinch salt
- 4 tbsp cocoa powder , unsweetened
- 65 g flour plain / all-purpose
- 10 Cadbury's Creme Eggs
- 10 Cadbury's Creme Eggs mini
Instructions
- The first thing we need to do is melt the chocolate and butter together. I like to do this in the microwave, heating 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.
- 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).
- Place the eggs, sugar, vanilla and salt in a mixing bowl. Whisk at high speed until pale, frothy and doubled in volume.
- 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.
- 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 150-160°C /300-320°F 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.
Equipments used:
Notes
- STORING BROWNIES: 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).
- HOW DO I KNOW MY BROWNIES ARE BAKED? Brownies are the one bake where underbaking is usually preferred, especially if you like them on the gooey side. The best way to gauge whether they are baked is to use an instant read thermometer such as a Thermapen.
- For fudgy brownies, the temperature should be between 82-88C/ 180℉ -190℉. For denser cake-like brownies the internal temperature should be around 99°C / 210℉.
Nutrition Information
Show Details
Calories
262kcal
(13%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
48mg
(16%)
Sodium
74mg
(3%)
Potassium
92mg
(2%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
283IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12squares
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 74mg | 3% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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