Perfect Creme Egg Brownies
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g 70% dark chocolate
- 100 g Milk chocolate
- 250 g Unsalted butter
- 300 g Soft light brown sugar
- 4 Large eggs
- 175 g Plain flour
- 200g Mini Cadbury Creme Eggs (x2 bags, whole)
- 5 Cadbury Creme Eggs (Halved )
Method
- Preheat the oven to 180β/350F fan, 200β/400F or Gas Mark 6.
- Line a baking tray with baking paper (I used a 25x25cm tin).
- Melt the milk and dark chocolate, butter and sugar together over a low heat.
- Once they are melted remove from the heat and leave to cool for 5-10 minutes.
- Beat in each egg, one by one.
- Stir in the flour.
- Pour approx half of the batter in to your tin.
- Evenly spread the whole mini Creme Eggs over the mixture.
- Top with the remaining batter and smooth out with a spatula.
- Half 5 Creme Eggs and then spread them evenly over the top of the mixture. (I placed them so that each piece had a part of a Creme Egg on).
- Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!