27 March 2013

Creme Egg Easter Brownies

The Easter holidays are almost here again. The first signs of spring are finally appearing, a four day weekend will be upon us and of course lots and lots of chocolate can be consumed without guilt.

It's that time of year when eating chocolate at breakfast time is officially acceptable. Hurrah!

I bought our Easter eggs yesterday - a Walnut Whip, a chicken egg and a few extras...you know, just in case we run out.

And the treats don't need to be restricted to just hollow chocolate eggs. 

These Creme Egg Chocolate Brownies are quite eggs-raordinary and eggs-tremely (sorry) easy to knock up.

You will need:
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
50g white chocolate
50g milk chocolate
3 large eggs
275g golden caster sugar
4 or 5 Cadbury's Creme Eggs

Pre-heat the oven to 180C/160C for fan assisted.  Grease a square cake tin (about 20cm).

Cut the butter into cubes and place in a bowl over a saucepan of boiling water. Break up the dark chocolate  and add to the bowl. Over a low heat, melt, stirring occasionally. 

Leave to cool for at least 15 minutes.

Sieve the flour, cocoa and salt into a bowl. Chop the milk and white chocolate into small pieces.

With an electric hand whisk, whisk together the sugar and the three eggs. 

Keep whisking on the highest speed for about 5 minutes until the mixture is thick and pale like a milkshake. If you're not sure if it's ready, whisk it a bit longer - you want to get as much air in as possible.

Now add your cooled chocolate and fold in gently with a large metal spoon until combined but do not over-mix.

Resift the flour, cocoa and salt over the mixture and continue to fold together gently. Just before it is thoroughly combined, add the chopped chocolate and give it a mix.

Transfer the chocolate mix to the tin, smoothing down into the corners with the back of a spoon. Pop it on the middle shelf of the oven and cook for 15 minutes.

While that is cooking away, cut your Creme Eggs into halves.

When the buzzer goes, remove the brownie from the oven and press the Creme Eggs gently on top, facing upwards.  

Place back into the oven for another 25-30 minutes.

To check the brownie is cooked, gently shake the tin from side to side.  If the brownie wobbles then it's not quite done so stick it back in for another 5 minutes. 

Leave the brownie in the tin to completely cool.

Sift a little icing sugar on top. Then cut into lovely eggy squares!  

What an eggs-travaganza! 

(sorry again....)

Thanks to my friend Emma for the inspiration for this idea :)


  1. That looks DELICIOUS!! I will try and make that this weekend, great idea!
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  2. I am SO looking forward to eating mine this evening :-D


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