Ok, so I caved! My social media feed is full of Creme Egg cakes, Creme Egg cookies and Creme Egg brownies, so I couldn’t resist making my own.
A chocolate brownie is a treat. A hand full of mini eggs is a treat. A Creme Egg is a treat. So, my point is, enjoy these brownies in moderation because they are all three! I actually decided to use the small Creme Eggs which come in a bag – partially because I don’t think I could manage a whole one, and also why just put a Creme Egg in when you can add mini eggs as well! Yes, the eggs run deep in this brownie! But you know what, you can use big ones too – why the heck not!
Eggs for your Creme Egg brownies – small or smaller!
Use regular mini eggs or, if you can find them, those mini-mini / micro chocolate eggs that you find in places like Home Bargain. Some will melt, some wont. Fell free to bash some up and leave some whole, or bash them all, or leave them all. It is what ever floats your boat!
I halve the Creme Eggs and pop them in the freezer before using them – give them at least an hour. It just helps to keep them together in the oven. They will still melt somewhat but that just adds to the appeal. Enjoy your Creme Egg brownies and let me know what you think.
It is still important to me that the brownie is delicious – so this is just a slight tweak on my ultimate brownie recipe – but with added Easter! There are all sorts of mini eggs out there: Dime Bar, caramel, solid chocolate – use what you like, or mix and match!
Use mini Creme Eggs, or your favourite mini chocolate eggs, for the ultimate Easter Creme Egg brownie.
- 220 g dark brown soft sugar
- 3 large eggs
- 80 g 0% Greek yoghurt
- Splash vanilla extract
- 280 g dark chocolate chopped
- 125 g unsalted butter chopped
- 80 g plain flour
- 1 tsp baking powder
- Splash milk
- 2 bags Mini Creme Eggs (approx 16)
- 1 bag tiny mini eggs (approx 140g)
Use a sharp knife, cut the Creme Eggs in half and pop them in a baking tray or plate in the freezer – at least an hour before you plan to bake.
Preheat oven to 170c.
Line a brownie tin with baking paper/parchment and bring everything to room temperature.
In a bain marie or heatproof bowl over a simmering pan, melt the butter and chocolate. Leave to cool for about 5 minutes.
In a food processor, mix the sugar, eggs, yoghurt and vanilla until light and fluffy.
Once the chocolate mix has been allowed to stand add that, pulse to mix, then add the flour and baking powder and mix. Add a splash of milk and pulse briefly.
Stir the tiny mini eggs through the mix by hand, then pour into your prepared tray and smooth over the top.
Take Creme Eggs out of the freezer and push them gently into the top of the brownie mix, ‘yolk’ side up and so the filling is still visible.
Cook in the middle of the oven for 30-35 minutes, until a cake tester or cocktail stick comes out almost clean.
Leave to cool in the tin for 20 minutes or so, then carefully move onto a rack. Cut into 12 pieces (or even smaller bite-sized chunks – I managed 24) when completely cool.
The mini eggs in the mix make this a very rich brownie, and you may find that the sheer amount in there leaves them with a slightly soggy bottom! Don’t worry, just store with baking paper under them so they are easier to get off. And serve with napkins!
NB – my brownie tray is 27cm x 18cm. A smaller tray will be deeper and need more time. A bigger tray will be shallower and need less time. Measure your tray and adjust the time accordingly.
If you like your brownies bonkers, you will love my full loaded biscoff brownies – I think the name says it all really!