Recipe: Creme Egg Brownies
Creme Egg season is officially here and these brownies make an appearance in our kitchen every single year. They’re super fudgy, perfectly gooey and honestly one of those bakes that never lasts very long once they’re out of the oven. They’re surprisingly easy to whip up too, which makes them ideal if you’re baking over the bank holiday weekend. If Creme Eggs aren’t your thing, you can switch them up. Try using caramel eggs, Oreo eggs or even the new Biscoff eggs! Trust us, once you make these they’ll probably become a yearly tradition in your house too.
Ingredients - Makes 9 Large Brownies
170g Unsalted Butter
100g Light Brown Sugar
100g Caster Sugar
3 Eggs
90g Wholemeal Flour
25g Cocoa Powder
1/2 Tsp Table Salt
170g Milk Chocolate Melted
170g Milk Chocolate Chopped
5 Creme Eggs
Method
1. Preheat your oven to 175°C.
2. Start by melting the butter over medium heat until it begins to boil. It will bubble and crack as the moisture evaporates. Stir until the butter turns golden. As foam forms, stir constantly until you see brown specks at the bottom of the pan. Be careful, as it can burn quickly, so don’t walk away! Once you see the brown specks, remove the butter from the heat.
4. Melt 170g Milk Chocolate, then add it to the butter and stir until smooth. Set aside to cool slightly.
5. In a separate bowl, combine the eggs and sugars. Using an electric whisk, beat the mixture for about 5 minutes until it reaches a milkshake-like consistency.
6. Gently stir the slightly cooled chocolate mixture into the whipped eggs and sugar using a spoon.
7. Sift in the flour, salt, and cocoa powder, then fold through until just combined.
8. Fold in 170g roughly chopped milk chocolate.
9. Pour the batter into a lined square baking tray and bake for 25 minutes.
11. Remove from the oven and top with halved creme eggs. Let them cool and set; they’ll turn deliciously fudgy and gooey as they rest. We do like to rest overnight but if you want to speed up the process pop them in the fridge for a few hours.
Enjoy!
