These Creme Egg Brownies/Easter Egg Brownies/Mini Egg Brownies are fun, fudgy, rich and delicious. This time of year is all about Chocolate and these Brownies help to use up any surplus ones you may have knocking about.
Creme Egg Brownies
Every year in Easter I see, Easter Egg treats grace the covers and inside of food magazines as well as social media and every year I think to myself, I will make them this year. Well..I finally made them! With the world being the way it is at the moment, any chocolate based treats are more then welcome. These went down a storm with the kids and close family too!
Creme Egg Brownies Ingredients
For these Easter Egg Brownies, you need simple store cupboard ingredients plus easter eggs..
Butter – Adds so much flavour and richness. I like to use Unsalted Butter so I can control the amount of Salt I add later and Salted butter varies on the amount of Salt used between brands.
Sugar – It makes the centres fudgy and the tops crinkly.
Eggs – These add richness and provide structure to the brownies. They also help them to rise and create some of the chewy fudgy texture.
Plain Flour – We don’t use much flour in brownies recipes, because we are aiming for a gooey fudgy brownie rather then a cakey one.
Dark Chocolate – I use one that is 60% cocoa solids or above. I use Valhorna, Callebaut or Pump St. I would also recommend Sainsbury’s Belgian Dark Chocolate for a good alternative.
Salt and Vanilla – These balance out the sweetness, help bring everything together and balance out the flavours.
Easter Eggs – I used 6 Creme Eggs, a handful of Mini Eggs and Terry’s Chocolate Orange Eggs.
How to make Creme Egg Brownies/Easter Egg Brownies
These are simple to make. You only need one mixing bowl, a spoon and a pot. No mixer required!
Here’s how to make them:
Preheat the oven to 200 C/GM 6. Line a brownie tin with greaseproof paper.
Melt the chocolate and butter over a pan of simmering water.
Stir in sugar.
Fold in the flour and salt.
Whisk in the Eggs until combined fully.
Pour batter into tin and level out using a spatula.
Bake for 15 minutes.
Remove tin from oven. Add the Easter Eggs all over the top pushing in slightly and bake for a further 5 – 10 minutes.
What tin should I use for Creme Egg Brownies?
I make these brownies in an 8 inch square tin – You can make them in a larger 9 x 13 inch tin but you will need to double the recipe. The brownies will be slightly thicker.
It is best to use light coloured tins – These help brownies and any baked good to cook more evenly. Dark tins cook quicker so reduce times if need be.
If your tin size is different, you will need to adjust baking times – 17 cm x 27 cm (40 – 43 minutes), 20 x 30 cm (23 minutes), 23 cm x 33 cm (18 minutes).
How do I know they are done?
It is more difficult to tell when brownies are done because the skewer test doesn’t apply when the middle is meant to be gooey. Here are some tips that can help you check if they are done:
FIRST test the temperature of your even by using an oven thermometer – Many ovens are running at a different temperature to what they say they are which means under baked/over baked goods.
Make sure you take them out at 20 – 25 minutes – They will continue to cook when they are out of the oven.
Perfectly baked brownies will look a little underbaked in the middle – Take them out when the edges look cooked and the middle looks slightly underdone.
More Brownie Recipes:
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Creme Egg Brownies
These Creme Egg Brownies/Easter Egg Brownies/Mini Egg Brownies are fun, fudgy, rich and delicious. This time of year is all about Chocolate and these Brownies help to use up any surplus ones you may have knocking about.
Ingredients
- 200 g Unsalted Butter
- 225 g Dark Chocoalte Broken into pieces
- 265 g Caster Sugar
- 175 g Plain Flour
- ¾ tsp Salt
- 3 Eggs
- 5 Creme Eggs Cut in 1/2 vertically
- 100 g Mini Eggs
Instructions
-
Preheat the oven to 200 C/GM 6. Line a brownie tin with greaseproof paper.
-
Melt the chocolate and butter over a pan of simmering water.
-
Stir in sugar. Fold in the flour and salt.
-
Whisk in the Eggs till combined.
-
Pour the batter into tin and level out using a spatula.
-
Bake for 15 minutes.
-
Remove tin from oven. Add the Easter Eggs all over the top pushing in slightly and bake for a further 5 - 10 minutes.
Recipe Notes
Best Creme Egg Brownies Recipe Tips
What tin should I use for Creme Egg Brownies?
I make these brownies in an 8 inch square tin - You can make them in a larger 9 x 13 inch tin but you will need to double the recipe. The brownies will be slightly thicker.
It is best to use light coloured tins - These help brownies and any baked good to cook more evenly. Dark tins cook quicker so reduce times if need be.
If your tin size is different, you will need to adjust baking times - 17 cm x 27 cm (40 - 43 minutes), 20 x 30 cm (23 minutes), 23 cm x 33 cm (18 minutes).
How do I know they are done?
It is more difficult to tell when brownies are done because the skewer test doesn't apply when the middle is meant to be gooey. Here are some tips that can help you check if they are done:
FIRST test the temperature of your even by using an oven thermometer - Many ovens are running at a different temperature to what they say they are which means under baked/over baked goods.
Make sure you take them out at 20 - 25 minutes - They will continue to cook when they are out of the oven.
Perfectly baked brownies will look a little underbaked in the middle - Take them out when the edges look cooked and the middle looks slightly underdone.
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