Firstly, let me say, this post does contain affiliate links, but, it’s all truth, and I really do use these products to make my creme egg brownies.
I love a creme egg. I sort of hate how early they appear in the shops, but I also sort of wish they were around all the time. So, they can’t really win.
That said, I’ve never used them as an ingredient. We normally make cornflake cakes, with mini eggs on the top. But that, up until now has been the extent of our Easter baking. The Boy absolutely loves mini eggs. I remember once when he was very young, he genuinely believed mini eggs were actual eggs, and was unbearably disappointed when I brought him a boiled egg for his breakfast one morning in April.
So, today, I’m feeling very Springy. We’ve been for a walk around the park, and while it isn’t particularly bright, it isn’t cold. Springy mood, means Springy baking and crafts. When it comes to crafting and baking, I find you’ve got quite a small window of opportunity with events. Much like the beloved creme egg can only be eaten for a few months. You only get a month to do Easter things, so we decided to make the most of it.
These crème egg brownies, follow the same basic brownie recipe that we used for our chocolate brownies before Christmas. With added sweetness!
You will need:
- 265g Butter
- 265g Dark chocolate
- 440g Caster sugar
- 5 Eggs
- 135g Plain flour
- 65g Cocoa powder
- Mini creme egg packs (we used 2)
That is an awful lot of sugar. But, it makes loads, and they last forever. We cling film ours individually, and they last in the fridge for a week, but you could freeze them too. Or, alternately, half the mixture, and use a smaller baking tray.
I like to prepare everything before I start. So, I peel the foil off the crème eggs, and put them in a bowl. I preheat the oven to 150 degrees. I line the baking tray with greaseproof paper. Then, I put the butter and chocolate in one bowl, the eggs and sugar in another, then the flour and cocoa in another. I then put about an inch of water in a small pan, and place it on the hob.
Once you are prepared, whisk together the eggs and sugar for a few minutes, until they are pale in colour. You could do this by hand, but I use a stick blender. Set this bowl to one side.
Next, bring the water to the boil, then reduce to a simmer. Place the bowl containing the butter and chocolate on top, and stir constantly until the chocolate has melted. If, like me, you do this in a plastic mixing bowl, do it over a lower heat. I have an awful habit of melting the bowl to the pan!
Once all the chocolate has melted, and it’s a smooth mixture, add the whisked sugar and eggs. Stir together well.
Then, sieve in the flour and cocoa, before folding in. At this point, Hunky Husband says, “it doesn’t need to be folded”, so apparently you can just stir it. But, I find folding the easiest way to get it all mixed together.
Pour the mixture into the lined baking tray, and tilt, so it spreads into all the corners. Gently press the crème eggs into the mixture with your fingers. Don’t worry if they stick out a little, the mix with rise slightly around them as it cooks.
Bake in the oven for 40 minutes.
Gorgeous, Easter, creme egg brownies
- • 265g Butter
- • 265g Dark chocolate
- • 440g Caster sugar
- • 5 Eggs
- • 135g Plain flour
- • 65g Cocoa powder
- • Mini crème eggs (we used 2 packs)
- Preheat the oven to 150 degrees, and line a large baking tray with greaseproof paper
- Whisk together the sugar and eggs, until pale, light and fluffy
- Melt the butter and chocolate together over a pan of hot water
- Add the sugar mixture to the melted chocolate, and mix together well
- Sieve in the flour and cocoa
- Stir, or fold together
- Pour into the baking tray, spreading evenly
- Press the creme eggs in lightly
- Bake in the oven for 40 minutes