If you're making chocolate brownies for pudding on Easter Sunday, try this twist to make them into the ultimate Easter pudding.
Creme Egg brownies might just be our favourite thing to do with Creme Eggs over Easter. It's not so much a recipe as a really easy topping for classic brownies. Add them in the last minutes of cooking and the eggs will have just enough time to melt down a little into the brownies. The sugary fondant is the perfect complement to the thick, fudgy chocolate of the brownies. It only adds about five minutes on to the usual cooking time of your brownies, and the result looks and tastes amazing. This is a great recipe to serve warm as a pudding, but as with all brownies, they only get better over the next day or so. Portioned up and served cooled, they are a brilliant option to take along to a buffet or picnic party.
Ingredients
- 1x batch of our classic chocolate brownie recipe
- 6 Creme Eggs, unwrapped
WEIGHT CONVERTER
Method
- Once you've prepared the batter for 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.
- Five minutes before the brownies are ready, remove from the oven and cut into 12 portions. Push a Creme Egg half into each portion 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. 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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