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By March 27, 2017 0 Comments Read More →

Creme Egg Brownies

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A warning from LizzieB – these are truly delicious, so you might want to make double the recipe, as I know in my house one batch doesn’t last longer than a couple of hours! See also our recipe for Beetroot Brownies and Chocolate Salami.


2 large hens’ eggs, beaten

125g butter, softened

275g caster sugar

50g self-raising flour

25g plain flour

100g  75% dark chocolate

2 tbsp cocoa powder

6 mini creme eggs


1           Preheat the oven to 180°C (350°F, Gas 4) and line a baking tin approximately 20cm (8in) square with greaseproof paper.

2           Break the dark chocolate into pieces, then melt it in a heatproof bowl over a pan of boiling water.

3           Add the butter and sugar together in a large bowl and beat until well combined, then sift both types of flour and the cocoa powder into the bowl, add the beaten eggs and mix well.

4           Once beaten, add the melted chocolate and fold together.

5           Spoon the mixture into the baking tin.

6           Carefully slice the chocolate eggs in half lengthwise, then gently press each one into the top of the mixture.

7           Bake the brownies for 30–35 minutes until they have formed a crackled crust on the top, but are still soft in the middle.

8           Leave in the tin to cool, then cut into squares or triangles… now enjoy!

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