These are an absolute must try for any creme egg fan. A super easy and delicious treat to make before, during and after Easter!….Pretty much any time creme eggs are available to buy in the shops.
- 180g butter
- 200g dark chocolate
- 280g caster sugar
- 120g plain flour
- 3 eggs
- 2 x 85g bags of mini creme eggs
Pre heat the oven to 160 degrees (fan).
Fill a pan with boiling water and place a heatproof bowl over the top (make sure the bowl doesn’t touch the water). Gently melt the chocolate and butter in the bowl.
Allow the butter and chocolate to cool for 5 minutes then add the sugar. Stir the mixture until fully combined.
Stir the flour into the butter, chocolate and sugar mixture.
Whisk the 3 eggs in a jug for 2-3 minutes. Fold the whisked eggs into the mixture.
Pour the brownie mixture into a baking dish lined with greaseproof paper.
Press the creme eggs into the mixture to distribute evenly.
Bake for 25-30 minutes. To check the brownie is cooked, shake the baking dish. If the brownie wobbles in the middle, it needs a few more minutes.
Allow to cool for 20 minutes in the baking dish.
Place on a wire baking tray and cut the brownie into pieces whilst still slightly warm.
Your brownie is ready to enjoy!