Creme Egg Brownies… By Lucy Simmons

By lucy  , , ,   

April 20, 2014

A quick and fun recipe and a lovely Easter treat for all your family. A rich brownie with Creme Eggs in the centre, melting in your mouth as you take your first bite. Have a lovely Easter everyone and I hope you enjoy these delicious Creme Egg brownies.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 12


250 Grams Unsalted butter

250 Grams Good quality dark chocolate

120 Grams Plain flour

55 Grams Cocoa powder

4 Medium Eggs

400 Grams Golden caster sugar

6 Medium Creme Eggs


This is a lovely Creme Egg brownie treat that everyone will enjoy and I decided to bake as Easter is here!!

Preheat the oven to 160C and grease a 20 cm square baking tin.

Melt the butter and dark chocolate together either in the microwave or in a bowl over boiling water.

Break 3 large eggs into a large bowl and tip in 275g golden caster sugar.

With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake.  This can take 3-8 minutes. You will know it's ready when the mixture becomes really pale and about double its original volume.

Pour the cooled chocolate mixture over the eggy mousse, and then gently fold together.

Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in to the mixture.

Pour into the baking tin and cook for 15 minutes then take out of the oven and gently press the creme egg halves into the mix, spacing them apart evenly.  Put back in the over for another 5-10 minutes.

Leave to cool before removing from tin and cutting into squares.  Eat and enjoy your amazing creme egg brownies!


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