Creme Egg Brownies – so easy
Oh I love a soft, gooey, squiggly brownie do you? Well how about all that PLUS a cream egg baked in each brownie? Well welcome to my Easy Creme Egg Brownies.
A lovely easy recipe AND if you follow the instructions and freeze your creme eggs it’s simple and stunning
So how do you eat yours? I eat mine in brownies 😉
You can use other chocolate eggs too – but again freeze them first
And don’t do what I did the first time, I froze them whole and ended up nearly losing a finger as I tried to cut them in half!!
So half them carefully first before the freezer
How to make Creme Egg Brownies
So here we go:
Step 1 – Freeze your Creme Eggs
Carefully cut your creme eggs in half with a knife (be careful) and pop on a tray and in the freezer for 2 hours so they are solid. This is really important else you will end up with a melted mess
Step 2 to the best Brownies
Melt your chocolare and butter together in a bowl over a pan of simmering water – leave to cool
Whisk your eggs and sugar until light & fluffy
Then fold in your flour, cocoa powder and milk chocolate chunks
Step 3 – into the tin
Once you’ve poured your batter in you greased and lined tin, pop you frozen creme egg halves over the surface
I used 12 halves
Step 4 – Bake those Creme Egg Brownies
Bake as per instructions on the recipe card below
NOW this is the hard bit, leave them in the tin to cool overnight and set!! I know but if you font you’ll have a real mess!
They have a classic brownie paper top, soft and squiggly, fudgey, middle and so packed with chocolate, they are amazing.
Oh and very Easypeasylemonsqueezy!
Let them go cold before you cut them.
They tend to firm up on day 2 – if they last that long!
Paper Top Easy Chocolate Brownies
I have made them time and time again. They are such a favourite with everyone who makes them.
Indulgent and so chocolatey, squidgy and fudgey!!
Perfect for Easter time, also super useful to just up all those Creme Eggs left over after the Easter egg hunt
Not the healthiest but it’s about moderation isn’t it? BALANCE
It’s fine every now and then, isn’t it?! I think as long as you’re sensible and have them occasionally it’s ok?
To serve your Easy Chocolate Brownies
Serve on their own, with a cuppa – delicious!
You could also serve them as a pudding maybe – warm with ice cream or cream
Easy Chocolate Brownie Ideas
You can even pop them cold into a lunch box as a little treat!
Also I take them on picnics wrapped in brown paper and popped in some Tupperware.
They are lovely packed up as a prezzie!
I do this a lot as a food blogger
It’s so nice to received handmade brownies!
Go on have a go….. pop them in a little clear cake bag and tie them up with a ribbon
How long will my Easter Brownies keep?
I tend to make the brownies the day before we are going to consume, then it’s nice and fresh and they have firmed up too
If there’s any left (not often) then I store it in an airtight tin and it’s good for 3-4 days or so
Can you freeze chocolate Easter brownies?
Yes, yes you can
What I would do is freeze them after cutting them into portions, when they are completely cold
I then wrap them in baking paper (as they are sticky. Then pop them into a container and freeze for up to 3 months
When you want them, simply defrost at room temperature and enjoy. You can almso warm them too as a dessert with ice cream or cream
So have you heard of Blondies, Brownies sisters?
Blondies are often considered to be brownies without chocolate??? Both Blondies and brownies are very popular in the USA.
But blondies are a dessert / cake with their own unique deliciousness and personality.
Whereas brownies depend on chocolate for their flavor, for blondies it’s all about the brown sugar, giving the blondies their distinctive molasses flavor.
Have you ever made blondies?
Please have a try and let me know what you think of these Creme Egg Brownies
I love to get your comments so if you try them please leave one
Another Chocolate Egg Recipe
If you fancy something a little more elegant why not have a go at my Oreo crust No Bake Chocolate Tart
Another favourite here
And a Classic
Everyone loves it! I kid you not!
Who doesn’t like a KitKat Cake filled with Mini Chocolate Eggs?
I know we all love it for sure (I make it every year) and there’s something nostalgist about it too!
We used to have it when I was a child every year, a proper treat
Creme Egg Chocolate Brownies
- 6 Cadburys Creme Eggs halved and frozen
- 200 g Dark Chocolate Broken into pieces
- 200 g Unsalted Butter
- 85 g Plain Flour
- 40 g Cocoa Powder
- 3 Large Eggs
- 275 g Caster sugar
- 100 g Milk Chocolate Roughly chopped
- Line & grease a 20cm / 8inch square tin with butter, preheat your oven to 160°C fan/350°F/Gas
- Place the Dark chocolate and butter into a small bowl over a pan of boiling water, stir until melted and then remove from saucepan and leave to cool
- Sieve flour and cocoa powder into a small bowl - put aside
- Break the eggs into a bowl and add the caster sugar. Whisk until fluffy and doubled in size. (Using an electric hand whisk speeds this up considerably!)
- Pour the cooled melted dark chocolate mix into the egg mixture and fold carefully, followed by the flour & cocoa powder
- Finally stir in the milk Chocolate chunks!
- Pour into prepared tin and place half a frozen Cadbury crtme egg across the top. Try and place so each brownie when cut has a creme egg on top. Place in the pre-heated oven for around 30 minutes, maybe a little more, should wobble slightly.
- Take out of the oven a few minutes before you think they're done.
- They will cook a little themselves after you have taken out of the oven Leave to cool in the tin, then cut into squares when its cold (you should get 12 minimum)