A rich and fudgy brownie base studded with gooey creme eggs. Freezing the mini creme eggs helps them keep intact when they go into the hot oven and pressing the final creme eggs on top when the brownie is nearly baked helps keep their bright white and yellow centres. It's these small details that make a difference. Perfect for Easter and perfect for sharing.
Total time to make : 45 minutes Time to prep : 15 minutes
Time to bake : 30 - 35 minutes
Servings : 16
180g unsalted butter
180g dark (70% minimum) chocolate
260g caster sugar
100g plain flour
30g cocoa powder
1/2 tsp salt
2 bags (160g) mini creme eggs*
4 regular creme eggs*
* unwrap and freeze the mini creme eggs
* unwrap and chill the regular creme eggs, see notes for more
Preheat a fan oven to 160C and lightly grease and line a 8 x 8 inch (20cm x 20cm) baking tin with non-stick baking paper.
In a small saucepan over a low heat, gently melt the butter and dark chocolate together, stirring occasionally to mix. Turn off the heat when it's 75% melted, it will continue to melt together off the heat. Set to one side.
In one large mixing bowl, mix in the flour, sugar, cocoa powder and salt.
Pour the melted (but slightly cooled*) butter/chocolate from the saucepan into the mixing bowl and fold through.
Add in the eggs, one at a time, mixing each one in. The batter should be thick and glossy.
Add in 3/4 of the frozen mini eggs. Fold through so they're evenly distributed and then pour the brownie mix into the prepared tin, levelling out the top with the back of a spoon or spatula.
Bake in the oven for 25 minutes until the edges of the brownie are set but the middle is still very wobbly. Meanwhile, prepare the toppings. Slice the regular creme eggs and remaining 1/4 mini creme eggs in half lengthways with a sharp knife.
Remove the brownie from the oven at 25 minutes and press the halved regular and mini creme eggs on top, it doesn't have to be neat - and in fact I think looks better when it's messy and random! Return to the oven for another 5 - 10 minutes*, removing when the centre of the brownie is baked but still has a slight wobble.
Leave to cool completely - I refrigerate mine for at least 2 hours after it's cooled to room temperature to make slicing easier.
6g protein, 48g carbs, 22g fat
Good to know:
Unwrap and freeze the mini creme eggs for at least 2 hours before using. This helps stop them bleeding out into the brownie batter when they go into the oven so when it's baked and sliced, they keep their shape intact.
Chilling the regular creme eggs makes them easier to slice and same as above, stops the chocolate bleeding out into the batter and keeps their lovely shape and colour.
You can use the same method for caramel eggs or any other similar sized chocolate eggs.
We don't want the butter and chocolate mix to get too hot as we mix this in with raw eggs later (and don't want the mix to curdle!) - so make sure you keep the heat low and remove from the heat when it's 75% melted.
As with all brownies, the best time to remove them from the oven when it looks like it 'just needs another 5 minutes'. A gentle wobble in the middle is what keeps these brownies fudgy and soft. They'll continue to bake in their tin outside of the oven and as they cool to room temperature, they'll 'set'. This is the real skill of making brownies and blondies - not being tempted to over-bake them!
Store for up to 5 days at room temperature or in the fridge in an airtight container for up to 7 days. Freeze for up to 3 months, wrap slices tightly in cling film and then store in an airtight container or ziplock bag.