Easter Creme Egg Brownie Recipe
This Creme Egg Brownie is rich, chocolatey and delicious. Easy to vary to use any Easter chocolates you have to hand, it's a staple of our Easter celebrations. The children love it!
Servings 16 Slices
Ingredients
- 160 g unsalted butter at room temperature
- 80 g cocoa powder
- 290 g caster sugar
- 3 eggs
- 120 g plain flour
- 100 g chocolate chips
- 150 g Mini Cadbury Creme Eggs
Instructions
- Put the Mini Creme Eggs in the freezer
- Preheat oven 180C/350F/Gas 4 and line a brownie tin with baking paper or parchment paper
- Melt to butter in the microwave or in a bowl over a pan of water. Leave to cool for a couple of minutes.
- In a large bowl, mix the melted butter with the cocoa powder and caster sugar.
- Add the eggs, flour and chocolate chips to the melted chocolate mixture and mix well.
- Fold in most of the Cadburys Creme Eggs, reserving a few for the top.
- Pour the brownie batter into the prepared tin and smooth into an evenly layer.
- Bake in the oven for 15 minutes before removing. Cut the remaining Creme Eggs in half and add to the top of the bake.
- Put back in the oven for another 10-15 minutes until the brownie is starting to brown and coming away from the tin around the edges. It should still be slightly soft in the middle.
- Leave to cool completely in the tin and then slice and enjoy.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.