Crème Egg Brownies
These Crème Egg Brownies are super fudgy and gooey. They are filled with Mini Crème Eggs, topped with chocolate and more Crème Eggs. These Brownies are absolute heaven for anyone who loves Crème Eggs.
Servings: 12 people
Ingredients
For the Brownies
- 150 g Mini Crème Eggs
- 6 Crème Eggs
- 225 g Unsalted Butter or Stork
- 225 g Dark Chocolate
- 4 Large Eggs
- 300 g Light Brown Sugar
- 1 tsp Vanilla Extract
- 175 g Plain Flour
- 50 g Cocoa Powder
- 200 g Chocolate Chips
For the Decoration
- 200 g Milk Chocolate
- 100 g White Chocolate
- Orange Food Colouring
Instructions
Before Baking
- Put the Mini Crème Eggs in the freezer preferably overnight but for at minimum of 4 hours.
To Make the Brownies
- Preheat the oven to 180C (160C Fan) and line a brownie tin with baking paper.
- Whisk the sugar and eggs together. As they are whisking melt together the chocolate and butter in 20 second bursts, stirring in between, until they are both completely melted. If you don’t have stand mixer, melt the chocolate and butter together first, once it is completely melted leave to one side and whisk together the sugar and eggs. The eggs should have doubled in volume.
- Pour the chocolate mixture, vanilla into the egg mixture and fold together. You need to be gentle during the stage because you don’t want to knock all the air out of your eggs.
- Add in the flour, cocoa powder and fold again until they are all completely incorporated
- Finally add in the chocolate chips and your frozen mini crème eggs and fold through until they are evenly distributed.
- Pour the mixture into your brownie tin and bake in the oven for 30-35 minutes. You will know they are ready because they will have a slight wobble.
- Leave to cool completely in the tin.
To Decorate
- Once the brownies are completely cooled melt the milk chocolate in a heatproof bowl in the microwave in 20 second bursts until completely melted.
- Pour the milk chocolate over the top of your brownies and spread over until it is even and your brownies are completely covered.
- Melt the white chocolate in a heat proof bowl in the microwave on 20 second bursts until completely melted.
- Split the white chocolate between two bowls. To one of the bowls add orange food colouring. Add the food colouring a little at a time stirring in between each addition until you reach the desired colour.
- Add the white chocolate and orange white chocolate to separate piping bags and drizzle over the top of your brownies.
- Cut your crème eggs in half length ways. I found it easier to follow the join line already on the eggs and press them into the top of your brownies.
- Pop back in the fridge until the chocolate has completely set.
- Cut your brownies into 12 individual portions.