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Creme Egg Brownies
These Creme Egg Brownies have 'addictive' written all over them! Super easy to make, rich and fudgy - everything a good brownie ought to be! Put the Creme Eggs in the fridge while you prepare the brownie batter – it will make them easier to slice.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 20
Calories: 225 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 200 g ( 7/8 cup - 7oz) unsalted butter cubed
- 200 g ( 1 ⅓ cups) dark chocolate chips
- 200 g (1 cup) soft light brown sugar
- 4 eggs
- 1 tsp vanilla extract
- 125 g (1 cup) flour plain / all purpose flour
- 50 g (¼ cups) unsweetened cocoa powder
- ½ tsp salt
- 10 Cadbury’s creme eggs divided (see method)
For the glaze (optional)
- 85 g (¾ up) icing sugar
- 1 tbsp water or as needed
- ½ tsp vanilla extract
- yellow food colouring
Instructions
- Preheat the oven to 180°C (350°F) 160°C (325°F) Fan Setting. Line a 9×9 inch brownie tin with baking paper letting the edges hang over the edge.
- Put the chocolate and butter in a microwave-safe bowl and heat for 30 second bursts, stirring in between, until melted. Alternatively you can use the double boiler method: place the bowl over a saucepan of barely simmering water and the chocolate and butter to melt gradually. Allow to cool slightly.
- Put the sugar, eggs and vanilla extract in large bowl and beat vigorously together using a balloon whisk until frothy.
- Stir in the melted chocolate/butter mixture until thoroughly combined.
- Sift in the flour, cocoa powder and salt. Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. You should have a glossy thick batter.
- Take the Creme Eggs out of the fridge and split 5 of them in half lengthwise – these will be used to top the brownies. Roughly chop the remaining Creme Eggs (you will have one extra half which you can chop up or eat!).
- Gently fold the chopped Creme Eggs into the brownie batter.
- Spread the batter into the prepared tin and bake for 20 minutes.
- Remove the tin from the oven and gently press the 9 halved Creme Eggs into the brownie batter. Bake for a further 10-15 minutes os until the edges are set but the middle is still a little squidgy.
- Pull the brownies out of the tin using the baking paper and allow to cool on a wire rack. Do not slice while they are still warm – they will very likely fall apart!
- Mix the icing sugar, vanilla extract, food colouring (if using) and enough water to make a pourable icing. Drizzle over the brownies and cut into small squares. Tottally addictive!
Cup of Yum
Nutrition Information
Calories
225kcal
(11%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
157mg
(7%)
Potassium
136mg
(4%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
300IU
(6%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 225
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 157mg | 7% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.