Servings
Font
Back
0 from 3 votes

Air Fryer Creme Egg Brownies

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 Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 squares
Calories: 262 kcal
Course: Baked Goods
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Stir the chocolate and butter until completely smooth and set aside to cool slightly.
  3. Slice the creme eggs in half (this is easier if they are chilled in the fridge first).
  4. Place the eggs, sugar, vanilla and salt in a mixing bowl. Whisk at high speed until pale, frothy and doubled in volume.
  5. Add the melted chocolate into the whisked eggs, stirring to combine until completely smooth.
  6. Sift the flour and cocoa powder into the chocolate mixture and stir everything together to create the brownie batter.
  7. 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).
  8. 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.
  9. 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.
  10. 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.
  11. Use a large knife to press down firmly through the brownies and wipe between cuts to create the perfect brownie squares.

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

Calories 262kcal (13%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 9g (45%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 48mg (16%) Sodium 74mg (3%) Potassium 92mg (3%) 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

% 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.