Easy Creme Egg Brownies
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
12 brownies
-
Calories
267 kcal
-
Course
Dessert, Cake, Baked Goods
Easy Creme Egg Brownies
Description
In this recipe, frozen creme eggs are prepared ahead to maintain their shape when baked inside the brownie. The batter itself combines butter, flour, and cocoa powder with eggs and brown sugar to create a rich, fudgy base. The method involves melting butter without boiling and mixing wet and dry ingredients separately before combining, preserving texture.
The brownie batter is poured into a greased, lined square pan, then halved frozen creme eggs are arranged atop or embedded. Baking at 180°C (350°F) yields a dense chocolate brownie with pockets of creamy fondant from the creme eggs, forming a layered texture experience.
These brownies can be stored frozen for later enjoyment. Cocoa powder quantity may be modified from 30g to 90g to achieve a lighter or darker chocolate flavor without changing the rest of the ingredients. The recipe notes recommend freezing extra creme eggs to have spares for clean halving.
Ingredients
- 6 creme eggs (see note 1)
- 150 g butter
- 150 g all-purpose flour plain
- 60 g cocoa powder see note 2
- 2 egg
- 300 g brown sugar light or dark - whichever you prefer, soft
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
- Freeze creme eggs well before baking to help them maintain shape inside the brownies.
- Adjust cocoa powder between 30g (for milk chocolate taste) and 90g (for a darker brownie) without altering other ingredients.
- Keep extra frozen creme eggs on hand in case some do not cut cleanly into halves.
- These brownies are suitable for freezing to extend shelf life.
- Nutrition information provided is approximate and intended only as a guideline.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
