Creme Egg Brownies!
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Super chocolatey and delicious Creme Egg brownies, with chocolate chips, even more chocolate, and Creme Eggs inside and out!
Today is the day, where I post my version of the ever so popular and Easter baking craze… Creme Egg brownies. I will say from the start that I am OBSESSED with these, and Creme Eggs aren’t my first choice for an Easter Treat!
I am not insulting Creme Eggs in saying that, I am just full on Mini Egg OBSESSED. However, these beauties… oh my actual days. As I have baked these a few times for myself, I thought I would post them onto here, as I have had several requests over the years!
Creme Egg brownies
I will obviously say that I didn’t invent the idea of Creme Egg brownies, as when you google ‘Creme Egg’ one of the first ‘hints’ that comes up underneath is Creme Egg brownies. So… yeah. They’re so very popular. Either way, I wanted a stab at it, and these are deeeelightful.
These are ever so slightly different to my triple chocolate brownies as I wanted the batter to be a smidge thicker. I didn’t want all of the chocolate chips to sink through, and for the Creme Eggs to spoil during the baking of the Brownies.
Creme Egg recipes
My Creme Egg cheesecake has always been a popular choice amongst my readers, and my Creme Egg cookie bars being a good alternative to the Creme Egg Brownies that so many of you have already desired! I know that everyone will love these, as they have already become my brothers favourite recipe of mine!
Most of the time with Creme Egg brownies, they’re usually a chocolate brownie, with half an egg baked into the top, or put on the top within the last couple of minutes. I do love these, however, I wanted mine to be a little bit more Creme Egg themed
Creme Eggs
We all know what I am like with a theme anyway… I love to go overboard with whatever chocolate the bake is based around. I think I am quite contained lately, but these do use 3x bags of the Mini Creme Eggs, and 8 regular Creme Eggs… so it’s still quite a bit.
One very important part of this recipe, is to FREEZE THE MINI CREME EGGS. I do this overnight, as it makes my life much easier, and it means they are definitely completely solid. A better tip is to remove the foil before you freeze them, so they can go straight into the bake without thawing too much.
Top tip
The other important tip, is to be gentle with the brownie mix. The theory behind this is explained in my Triple Chocolate Brownies post – but to put it quickly… whisk your eggs and sugar until they are REALLY thick and mousse, and when fold through your DARK CHOCOLATE and butter mix (not milk chocolate.. please not milk), flour and cocoa powder, be as gentle as possible.
I always bake my brownies in the same 9″ square tin every time, and I always bake until there is a slight wobble in the middle. Then, it’s always best to let them cool fully, and then put in the fridge for as many hours as you can muster (preferably overnight) for the best texture.
Decoration
So, after having plugged three bags of mini Creme Eggs into the brownies to make sure every slice has as much Creme Egg as possible, along with some chocolate chips for some gooeyness, I went a little further. Drizzling chocolate on top.
I nearly always drizzle chocolate on top of treats – such as my Malteser brownies! I think it takes the bake to a new level, and it also looks good! This time I went for white chocolate colour to be orange for half of it, like in my Creme Egg millionaires shortbread!
To finish it off, a classic halved Creme Egg on top was ideal. I find it easier to chop these when they’re chilled – but each to their own. A sharp knife also helps – but cut along the line of the Creme Egg where there is a split. Stick on using the melted chocolate and once set you can enjoy something incredible!
I hope you love these beauties! Enjoy! x
Creme Egg Brownies!
Ingredients
Brownies!
- 200 g unsalted butter
- 200 g dark chocolate
- 3 large eggs
- 275 g caster sugar
- 100 g plain flour
- 50 g cocoa powder
- 100 g white chocolate chips
- 100 g milk chocolate chips
- 3x bags mini Creme Eggs (frozen)
Topping!
- 100 g white chocolate
- orange food colouring
- 8 Creme Eggs (halved)
Instructions
- Preheat your oven to 180ºc/160ºfan and line a 9″ square baking tray with parchment paper.
- Melt together the butter, and dark chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
- Whisk together the eggs & caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
- When whisked, pour the cooled chocolate mix over the eggs mixture and fold together carefully.
- Once completely combined, add the cocoa powder and plain flour on top of the chocolate mix and then fold together again
- Once combined well, fold through the chocolate chips and the FROZEN mini Creme Eggs and pour into the prepared tin – bake in the oven for 25-30+ minutes! Once baked, leave to cool in the tin completely.
- Once cooled - melt your white chocolate until smooth.
- Split it into two, and colour one to a lighter orange colour.
- Drizzle both over the brownies - and add on 16 halves of Creme Eggs - so one for each piece!
- Leave to set on the side, or in the fridge till the chocolate is set so it's easier to cut. Enjoy!
Notes
- These brownies will last in an airtight container for 1 week!
- If you find they're a bit hard to cut, stick them in the fridge for an hour and it'll make it a lot easier!
- If they're not done in the time stated, then stick them in for longer, and cover with foil to prevent burning
- They should be done when they're not wobbling when you shake the tin, and a skewer should come out mostly clean, not covered in chocolate.
- I use THIS 9" Square Tin in this recipe!
- The Creme Eggs should be absolutely fine in the brownies, but if your brownies have to stay in for much longer than the time stated, they might start to char if they're 'on show' in the oven/the creme filling might disappear slightly.
- It's VERY IMPORTANT to FREEZE your Creme Eggs to help prevent any issues!
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J x
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Any chance I can use milk chocolate instead of dark chocolate with the butter melting
By the way obsessed with you recipes
Baking queen !! X
Hi Jane, can these be frozen once baked and decorated? Thank you
Yes, they can!
Butter/Stork ? Which is best I always use unsalted butter
You can use either! Hope this helps! x
Will it still work if u have cut the mini crème eggs in half
Yes absolutely this should be fine! Enjoy! x
Hi Jane, I use your recipes all the time and they are amazing – thank you so much for sharing. These brownies were so delicious! However, when it came to decorating them I drizzled with white chocolate before adding the Creme Eggs to the top. When set the white chocolate seemed to separate from the brownies due to a thin flakey later on top of the brownies, so the chocolate (and Creme Eggs) just sort of fell off. Have you any idea why my brownies always have this thin flakey film on top? I don’t think they were over baked as they were still nice and fudgy Thanks x
Hiya! This is usually due to too much air in the mix! Glad you still enjoyed them though – hope this helps! x
I made these today and they are sooo gooey and yummy! The only issue I had was trying to colour the white choc orange – I tried with gel and liquid food colouring and both times it turned the melted choc into a gritty mush!! Any ideas on how I can achieve it next time?
Hiya! Take a look at my favourite food colourings post – I list and link all my favourite colourings, and the ones that work best for chocolate! Hope this helps! x
I’ve found some galaxy truffle eggs and caramel ones too. Could I swap the creme eggs for them?. Obviously still freezing them too?. Absolutely love love your recipes ❤ x
Yes absolutely you can! Enjoyyyy x
Hello, could you cut up the creme eggs inside the brownies if you freeze them? I only have large creme eggs and not the smalls ones.