Easy Creme Egg Brownies
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
12 brownies
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Calories
267 kcal
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Course
Dessert, Cake, Baked Goods
Easy Creme Egg Brownies
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Delicious, squidgy, fudgy brownies with half a creme egg nestled in each slice. Better still, this Easy Creme Egg Brownies recipe is quick and easy to make and only uses 6 ingredients!
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Ingredients
- 6 creme eggs (see note 1)
- 150 g butter
- 150 g plain (all purpose) flour
- 60 g cocoa (see note 2)
- 2 eggs
- 300 g soft brown sugar (light or dark – whichever you prefer)
Instructions
- Freeze the creme eggs for at least a couple of hours before you start to make these brownies. Ideally pop them in the freezer the night before.
- When the creme eggs are frozen, you can start to make the brownies. Start by preheating your oven to 180C / 160C fan/ gas mark 4 / 350F.
- Melt the butter in a small saucepan over a gentle heat. As soon as the butter is melted, take the pan off the heat and allow to cool – do not allow it to bubble.
- Grease and line a 23 x 23cm (9 x 9 inch) brownie pan (see tips section above for how to line a brownie pan).
- Combine the flour and cocoa in a large bowl.
- Crack the two eggs into a jug (or another bowl) and whisk lightly.
- Add the sugar and whisk lightly to combine the eggs and the sugar.
- Add the melted butter to the egg and sugar mixture and whisk lightly to combine all the ingredients.
- Pour the egg/sugar/butter mixture into the flour/cocoa mixture and gently stir together until just combined.
- Tip all the brownie batter into the prepared tray, spread the batter out to the corners and smooth the top.
- Remove 6 creme eggs from the freezer and carefully cut each egg in half. (If 1 goes wrong, use one of your 2 spare eggs!)
- Press the halved creme eggs into the brownie batter in a 3 x 4 grid pattern.
- Place the brownies in your preheated oven for 20-25 minutes. They should be cooked on the outside but still a little bit squidgy on the inside!
- Allow the brownies to cool slightly before using the baking paper to lift the brownies out of their pan and place on a chopping board.
- Cut the brownies into 12 (so everyone gets a creme egg half!) and serve. These easy creme egg brownies are delicious hot or cold.
Notes
- This recipe only needs 6 creme eggs, however, I like to freeze 8 so I have a couple of spares, just in case 1 or 2 of them don’t cut in half nicely. (Any that don’t cut in half nicely are cook’s perks, obvs!)
- I suggest 60g cocoa, but if you prefer a more milk chocolate style brownie, cut down to 30g… or if you prefer a super-dark brownie, bump up to 90g cocoa. Anywhere between 30g and 90g works just fine in this recipe, with no need to adjust the other ingredients.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
54mg
(18%)
Sodium
108mg
(5%)
Potassium
136mg
(4%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
352IU
(7%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12brownies
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 108mg | 5% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 352IU | 7% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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