Sunday, 29 March 2015

Crème Egg Brownie Recipe

Sunday… a day of rest… and a day to read my latest blog post!! It may be Monday tomorrow but I can take those blues away with a scrummy recipe ready in time for Easter (or if like me you’re on your Easter holidays then Monday’s already less blue!)

So in preparation for Easter (Sunday the 5th April btw guys) I have for you a Crème Egg Brownie recipe, yes that’s right… CRÈME EGG! For those of you that don’t like Crème eggs (weird…) feel free to continue the recipe without the Crème Eggs for just as delicious gooey brownies.

Helloooooo beautiful

It's a shame that Cadbury's decided to change their chocolate in the Creme Eggs... yes I can tell a difference! (Creme Egg fan over here) And that they also downsized the box of 6 to 5, for the same price, uhhh not cool Cadbury's! But they are still Creme Eggs, and they are still yummy and so combining them with a chocolate gooey brownie is just a taste of heaven. 

Don't forget to tag your own bakes @fashionablebake on instagram!


  • 120g Unsalted butter
  • 230g Plain chocolate
  • 150g Golden caster sugar
  • 50g Light brown soft sugar
  • 1 ½ Tsp Vanilla extract
  • 3 Medium eggs
  • 100g Plain flour
  • 15g Cocoa Powder
  • ¼ Tsp Salt
  • 6 Crème eggs


  1. Preheat oven to 180 degrees Celsius.
  2. In a pan, melt the butter and chocolate together over a low to medium heat.
  3. When the butter and chocolate has melted, pour into a large mixing bowl allowing to cool for 5 minutes.
  4. Line and greaseproof a tray whilst the chocolate mix is cooling (I used a 20cm by 26cm rectangular tray).
  5. Mix in the caster and brown sugar and vanilla. Then whisk in the eggs one at a time.
  6. In a separate bowl weigh out the flour, cocoa and add the salt, then sift into the rest of the mixture.
  7. Pour the brownie mixture into the tray, place in the oven on the middle shelf for 20-25 minutes. (Check with a cake tester or sharp knife that it’s not too ‘gooey’, you don’t want it to come out clean as the brownies are to be put back in).
  8. Whilst the brownies are cooking, cut the 6 crème eggs in half with a knife.
  9. Take out the brownies and place the crème egg halves equally and press into the brownie. The brownies then want to go back in the oven for a further 5-10 minutes.
  10. Once cooked (a knife should come out almost clean) leave the brownies to cool completely in the tray before taking out and cutting into squares. (Or rectangles…triangles… whatever shape you want)

I hope you are drooling over these brownies right now and are off to get the ingredients to bake them as we speak! Have a lovely, happy and baking filled week.  

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