- easy
- easy
These indulgent Cadburys Creme Egg Brownies are the perfect way to celebrate Easter. With their fudgy texture and gooey, melted Creme Egg filling, these brownies combine the rich, chocolatey goodness we all love with the nostalgic taste of a classic Cadbury Easter favourite. See method
What you’ll need
Ingredients
- 185g unsalted butter
- 185g dark chocolate
- 85g plain flour
- 40g cocoa powder
- 3 large eggs
- 275g brown sugar
- 100g milk chocolate, chopped
- 6 Cadbury’s Crème Eggs, halved
Utensils
- 20cm square baking tin (greased and lined)
- Mixing bowls
- Electric mixer (or whisk)
- Sieve
- Spatula or wooden spoon
- Microwave-safe bowl or heatproof bowl and saucepan
Method
- Preheat your oven to 180°C and grease a 20cm square baking tin.
- Melt the butter and chocolate together, in a bowl over simmering water, stirring until smooth.
- In a large bowl, whisk the eggs and sugar with an electric mixer on high speed until the mixture is thick, pale, and creamy. This usually takes 3–8 minutes and should double in volume.
- Pour the cooled chocolate mixture into the egg and sugar mixture, gently folding until combined.
- Sift the flour and cocoa powder over the bowl, then fold gently to combine without knocking out too much air.
- Gently fold in the chopped milk chocolate.
- Pour the batter into the prepared tin and gently press the Crème Egg halves evenly into the brownie mixture. Bake for 18-22 minutes.
- Allow to cool completely in the tin before slicing into squares.
