Creme Egg brownies are the perfect treat to make with leftover chocolate after the Easter period.
These brownies are really something different from the other classic Easter desserts you see. Our recipe just combines a tasty classic chocolate brownie base with a handful of Creme Eggs. As well as being delicious, these brownies really couldn’t be easier to make taking just 10 mins to prep. They also take just half an hour to make from start to finish so they’re ideal for baking last minute if you’ve got to take something to a picnic or party.
Watch how to make Creme Egg brownies
- 1x batch of our classic chocolate brownie recipe
- 3 Creme Eggs, halved plus some mini Creme Eggs
Once you’ve made your brownies using our classic chocolate brownie recipe pop them into the oven for 20 mins.
Meanwhile prepare the Creme Eggs by cutting them in half using a sharp knife. Warm the knife under hot water before cutting the Creme Eggs to get an even cut.
5 mins before the brownies are ready, remove from the oven and cut into 12 portions. Push the Creme Egg halves into the portions and place back in the oven until the chocolate has melted slightly.
Top tips for making Creme Egg brownies:
For proper fudgy brownies, stick to the recommended time range on the recipe. But if you prefer your brownies a little more cake-like, take them out of the oven just as they start to naturally come away from the sides of the tray.
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