Creme Egg Chocolate Brownies, Mini Creme Eggs, Milk Chocolate, Dark Chocolate, gooey, easy, Easter, delicious
5 from 10 votes
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Creme Egg Chocolate Brownies

Creme Egg Chocolate Brownies - filled with molten creme egg, dark chocolate and milk chocolate chunks with a mini creme egg decoration. Heavenly!
Course Snack
Cuisine British
Keyword Brownies, Chocolate, Creme Eggs
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16
Author Camilla

Ingredients

  • 50 g Plain Chocolate broken up
  • 1 Creme Egg broken
  • 115 g Unsalted butter
  • 2 Large eggs beaten
  • 190 g Dark brown Muscovado sugar
  • 115 g Self raising flour
  • 25 g Cocoa powder
  • 100 g Milk chocolate chopped into small chunks
  • 1 Pack Mini Crème Eggs 8 in total, halved (a knife dipped in hot water helps)
  • Icing sugar for dusting

Instructions

  1. Pre-heat oven to 180⁰C.
  2. Grease and line a 20cm square cake tin.
  3. Sieve flour and cocoa powder together into a bowl.
  4. Put butter, plain chocolate and creme egg into a bowl over barely simmering water (don’t let the water touch) and melt together, stirring to mix.
  5. Allow the mixture to cool for a few minutes.
  6. Stir in beaten eggs, Muscovado sugar, flour, cocoa and milk chocolate chunks mixing well.
  7. Spoon mixture into tin and level with a spatula.
  8. Place mini creme eggs halves (yolk side up) on top at equally spaced intervals (4 x 4).
  9. Place on the middle shelf of oven and bake for 27 – 30 mins.
  10. Ready when a crust has formed, centre is lightly springy and mixture doesn’t wobble on shaking.
  11. Allow to cool in tin for 15 minutes before transferring to a wire rack to cool.
  12. Dust with a little icing sugar and cut into 16 squares.