Nate’s Super Creme Egg Brownies Recipe

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It’s nearly Easter so I could hardly let that pass by and not create some form of Easter treat could I? Today i’m going to be making Creme Egg Brownies and they’re super easy to make – i’m making 12 which requires a large baking tin – mine is L32, W23, D8cm for reference try and find one a similar size or reduce or increase your quantities accordingly!

So let’s get start with the ingredients, these are what you will need.

6 cadbury creme eggs
110g of dairy milk (standard bar size)
125-130g of butter (i’m using 130g)
1 cup of brown sugar (throughly 13 table spoons)
10 table spoons of cadbury hot chocolate (you can use 5 table spoons of cocoa powder instead, but I find the dairy milk chocolate is already pretty strong so the hot chocolate lends itself quite well here).
3 eggs
5 table spoons of flour
1/2 teaspoon of baking powder

Optional ingredients:
Icing sugar
White chocolate

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Great so you’ve got all the ingredients let’s get started!

To start we want to chop up the butter into cubes and place into a saucepan, then break the chocolate bar into cubes also and put into the saucepan, lastly add the brown sugar – then put the saucepan on a medium heat until everything is melted and smooth and then turn the heat off.

Next up in a jug put your 3 eggs, sifted flour and hot chocolate and mix until you have a chocolatey gloopy consistency, then mix with your saucepan mixture.

 

Put the mixture into your baking tin, if you have a divider put this in now, this will be really helpful for knowing where to place your creme eggs later. Now put in the over at 180C for 25 minutes. While it’s in the oven cut the creme eggs in half (making sure to follow the seam with the knife). After 25 minutes take it out and push a half creme egg into each brownie, then oven for another 7 minutes.

And that’s it you’re done, I then left mine to cool and then put some white chocolate and some icing sugar on top to serve!