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Easy Creme Egg Brownies
5 from 10 votes

Easy Creme Egg Brownies

Easy Creme Egg Brownies incorporate frozen halved creme eggs into a cocoa-based brownie batter yielding rich chocolate squares encasing sweet, creamy centers. The freezing of creme eggs ensures that they hold shape during baking and create delightful molten pockets within the fudgy, tender brownies. Adjusting cocoa powder quantity offers control over the chocolate intensity to suit various preferences.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12 brownies
Calories: 267 kcal
Course: Dessert, Cake, Baked Goods
Cuisine: American, British

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Grease and line a 23 x 23cm (9 x 9 inch) brownie pan (see tips section above for how to line a brownie pan).
  5. Combine the flour and cocoa in a large bowl.
  6. Crack the two eggs into a jug (or another bowl) and whisk lightly.
  7. Add the sugar and whisk lightly to combine the eggs and the sugar.
  8. Add the melted butter to the egg and sugar mixture and whisk lightly to combine all the ingredients.
  9. Pour the egg/sugar/butter mixture into the flour/cocoa mixture and gently stir together until just combined.
  10. Tip all the brownie batter into the prepared tray, spread the batter out to the corners and smooth the top.
  11. 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!)
  12. Press the halved creme eggs into the brownie batter in a 3 x 4 grid pattern.
  13. 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!
  14. 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.
  15. 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

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%)

Nutrition Facts

Serving: 12 brownies

Amount Per Serving

Calories 267

% 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.