Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 9–12
Bring a touch of Easter fun to your baking with our Easter egg brownies. The optional biscuits add structure to the batter to help the fondant-filled chocolate eggs stay in place.
Ingredients
- 5 Creme Eggs
- 175g/6oz dark chocolate, broken into small pieces
- 175g/6oz unsalted butter, plus extra for greasing
- 2 tbsp cocoa powder
- 1 tbsp Cacao Bliss powder
- 3 large free-range eggs
- 150g/5½oz caster sugar
- 150g/5½oz light brown sugar
- 1 tsp vanilla bean paste
- 115g/4oz plain flour
- ½ tsp fine sea salt
- 150g/5½oz shortbread biscuits, roughly chopped (optional)
Method
- Place the Creme Eggs in the freezer for at least 30 minutes (this makes them easier to cut cleanly and prevents them from melting too much during baking). Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4.
- In a heatproof glass bowl, combine the dark chocolate, butter, cocoa powder, and Cacao Bliss powder. Set the bowl over a saucepan of gently simmering water, ensuring the water doesn’t touch the bowl. Stir until completely melted, then remove from the heat.
- In a separate bowl, whisk together the eggs, caster sugar, light brown sugar, and vanilla bean paste until smooth. Pour this mixture into the melted chocolate and mix well.
- Add the plain flour and fine sea salt, stirring until fully combined. Fold in the chopped shortbread biscuits (if using).
- Pour the brownie mixture into the prepared tin.
- Take the Creme Eggs out of the freezer, slice them in half vertically, and gently nestle them into the brownie batter with the cut sides facing up.
- Bake for 27–30 minutes, or until the brownie is just set but still slightly gooey in the center.
- Remove from the oven and allow to cool completely before slicing into squares.
