Creme Egg brownies
Serves: 9
Prep time: 20 mins Total time: 
Recipe photograph by Stuart West
Creme Egg brownies
Gooey-centred Creme Eggs nestled into fudgy brownies make an irresistible Easter treat. Brown butter in the batter adds a delicious nuttiness
Serves: 9
Prep time: 20 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
464Kcal
Fat
23gr
Saturates
10gr
Carbs
61gr
Sugars
49gr
Fibre
2gr
Protein
6gr
Salt
0.3gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 70g unsalted butter, plus extra to grease
- 250g granulated sugar
- 2 medium eggs, plus 1 medium egg yolk
- 2 tsp vanilla extract
- 80ml vegetable oil
- 75g cocoa powder
- 60g plain flour
- ⅛ tsp bicarbonate of soda
- 1 tbsp cornflour
- 100g dark chocolate chips
- 5 Cadbury Creme Eggs
- sea salt flakes, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Grease a 20cm square tin with butter and line with baking paper. Start by browning the butter: melt the butter in a small saucepan over a medium heat, letting it foam and colour. Remove it from the heat once it is speckled brown and smells nutty. Pour into a large bowl and allow to cool slightly.
- Add the sugar to the brown butter and mix well. Add the eggs, egg yolk and vanilla, then whisk together. Add the oil and cocoa powder, then stir through until smooth. Add the flour, bicarb, cornflour and a pinch of salt. Fold through until incorporated but be careful not to overmix. Fold through the chocolate chips.
-
Pour into the prepared tin. Halve the Creme Eggs lengthways and nestle into the top of the brownie batter, cut side-up. Bake for 20 minutes, or until the brownies have a good crust but are still fudgy in the centre. Scatter with a pinch of sea salt flakes and allow to cool in the tin for at least 30 minutes. Slice into squares to serve.Love Creme Eggs?Try our Creme Egg chocolate fondants next!
