Easter is a long way off but my friend has been telling me about how she has a fridge full of creme eggs since well forever (since Easter last year).
I tell her all the time to give me some so that I can make brownies. Finally she said she would give me some of her creme eggs and I have been thinking about creme Egg Brownies for a long time. These brownies are super fudgy in the middle but the outside has a nice crust to it.
The creme eggs do crystallize a little bit when they are cooked but you still get a chewy center when you bite into them. These brownies are definitely one slice and that’s enough to hit the sweet spot.
Creme Egg Brownies
- 175 g Unsalted Butter
- 200 g Dark Chocolate
- 130 g Gluten Free Flour
- 30 g Cocoa Powder
- 3 large eggs
- 325 g Caster Sugar
- 10 Crème Eggs cut in half
- Preheat the oven to 170 degrees, 325F, gas mark 3. Line a brownie tin with greaseproof paper. Add 2 cut in half creme eggs to the bottom of the tin.
- Put the eggs and sugar in a bowl and use an electric whisk to whisk together until the mixture is pale and has doubled.
- Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water leave until all melted and leave to cool.
- Once the chocolate mixture has cooled, pour half into the egg mixture then incorporate. Once incorporated, add the remaining chocolate mixture..
- Once the egg and chocolate is all incorporated add the plain flour, vanilla extract and cacao powder and folder these in until all incorporated.
- Pour the mixture into the tin and spread it out. Then add some of the creme eggs to the top of the mixture.
- Bake in the oven for 30 minutes or until flaky on the top but still soft in the centre.
- Once, the brownies are cooked remove from the oven and leave to cool in the tin for five minutes then transfer to a cooling rack to cool fully.