Looking for something new to bake over Easter? These creme egg brownies are super chocolatey, combining a favourite chocolate brownie recipe with Cadbury's Creme Eggs on top for the ultimate Easter treat.
200g Dark Chocolate
150g Granulated Sugar
110g Brown Sugar
3 Medium Sized Eggs
Pinch of Salt
1 tsp of Vanilla Extract
70g Plain Flour
40g Cocoa Powder
5 Cadbury's Creme Eggs
- Preheat your oven to 180c.
- Using butter, grease your brownie baking tin. Next, line the tin with parchment paper. This will help to ensure that none of the mixture gets stuck to the tray.
- Boil water into a pot on the hob and carefully bring it to a simmer. Cut up your dark chocolate into small chunks and place into a bowl to go on top of the pan. Add the butter and mix until smooth. Once completely melted, take off the hob and leave to cool.
- In a separate bowl, mix both the granulated sugar and brown sugar. Add the eggs, one at a time. Mix after each addition. Then drop in the vanilla extract.
- Pour in the melted chocolate-butter mix into the sugar mix.
- Sift together the plain flour and cocoa powder into the brownie mix. Carefully fold them into the chocolate batter.
- Now you're ready to pour the mixture into the baking tray.
- Once poured into the baking tray, bake the brownie mix in the oven for 30min at 180c.
- Cut the creme eggs into halves and take out the brownie mix 5 minutes before the end and place the each halve of the creme eggs onto the brownie.
- Pop the brownie mix back into the oven for the remaining 5 minutes.
- Take out the brownie and leave to cool. If you can't wait till they're fully cooled (like me), dip a sharp knife into hot water and remove to slice and divide the brownie into small chunks.