An eggtremely indulgent treat! (sorry not sorry) I don't actually have much of a sweet tooth and I tend to have only one creme egg a year! I nibble on these rather than wolf them down like others might! I also like mine with salted caramel ice cream.
Take away the cream eggs and you are left with my go too brownie recipe. You are Welcome!
Cream Egg Brownies
375 grams soft unsalted butter
375 grams best-quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
500 grams caster sugar
225 grams plain flour
1 teaspoon salt
6 cream eggs, halved
2 packs mini cream eggs, frozen (optional)
1. Preheat the oven to 180°C/160°C Fan/350°F/gas mark 4. Line your brownie pan with parchment/non-stick baking paper.
2. Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla, you'll know it’s ready when the mixture becomes pale and about double its original volume. Measure the flour into another bowl and add the salt.
3. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and finally gradually add the flour. Beat to combine until smooth and then scrape out of the saucepan into the lined pan. (If using the mini cream eggs then add to the brownie batter now.
4. Bake for about 25 minutes. (If the mixture is still super wobbly then put back in the oven for 5-10 minutes). Pull them out of the oven and carefully push the cream egg halves into the top. pop back into the oven for 10 minutes. Take out and allow to cool.
Top Tip- Brownies continue to cook even after you bring them out of the oven. IF you like them gooier then take them out earlier!