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5.0 from 6 votes

Creme Egg Brownies

Creme Egg Brownies with mini creme eggs and a touch of ghee, rich and decadent, a delicious Easter dessert for all the chocolate lovers. It's a simple dessert that can be ready in about half an hour, and that from scratch. No need for the box stuff, these are scrumptious brownies that taste like heaven.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 16 slices
Calories: 215 kcal
Course: Dessert
Cuisine: International

Ingredients

  • 100 g butter
  • 50 g ghee
  • 200 g milk chocolate
  • 125 g brown sugar
  • 85 g granulated white sugar
  • 2 eggs
  • 30 g cocoa powder
  • 60 g plain flour
  • 1 teaspoon vanilla extract
  • 8 Mini Creme Eggs

Instructions

    Cup of Yum
  1. Break the chocolates into pieces, and add them to a pan set over a low heat.
  2. Add the butter cut into cubes together with the ghee and melt.
  3. When melted, remove from the heat and set aside.
  4. In a bowl, add the white and brown sugar and eggs, and use a hand mixer to beat everything well until you get a pale yellow colour and a thick consistency.
  5. Add the cooled chocolate mix, then the sifted flour, cocoa powder and vanilla extract.
  6. Mix to get a smooth batter.
  7. Line a square baking tin with non-stick paper (my tin is 21 cm, 8 inches).
  8. Spread the batter over, then top with mini creme egg halves (I froze mine for about an hour beforehand, it is easier to slice them in this way).
  9. Make sure you have one mini creme egg half for each slice of brownie.
  10. Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes or until firm at the edges, but still a bit wobbly in the middle, and the top is slightly cracked.
  11. Insert a toothpick in the middle, if it comes out too wet, leave the brownies in for a further 2-3 minutes. If the toothpick comes out with only a few wet crumbs, they are done.

Notes

  • If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
  • The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
  • It might seem that there is way too little amount of flour, but that's what gives the fudgy texture. More flour means a cakey texture, and that's alright too, but keep in mind that the nicely cracked-top and super fudgy brownies use very little flour.
  • Don't be alarmed if the brownies are chewy and look under baked, once they cool down, they will be absolutely amazing. Using cocoa powder adds more richness and deeper flavours, so do use it, even if melted chocolate goes in too. The better quality, the nicer brownies.
  • I find that it is best to freeze the chocolate eggs beforehand, it is easier to slice them, plus they hold their shape better while in the oven. I chose the mini creme eggs, but you can go for the regular size too.

Nutrition Information

Calories 215kcal (11%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 42mg (14%) Sodium 53mg (2%) Potassium 89mg (3%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 187IU (4%) Vitamin C 0.02mg (0%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16slices

Amount Per Serving

Calories 215

% Daily Value*

Calories 215kcal 11%
Carbohydrates 25g 8%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.2g 10%
Cholesterol 42mg 14%
Sodium 53mg 2%
Potassium 89mg 2%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 187IU 4%
Vitamin C 0.02mg 0%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.