I didn’t think brownies could get much better… but then I stuck some creme eggs in them and now I’m in heaven!!
Not only are there creme eggs on top but they’re also in the batter giving these brownies extra chewy sweetness that you’re just going to love!
This is a super easy recipe and will go down a treat this Easter!
Inspired by your Easter chocolate hoard? Why not take a look at these sweet treat recipes too:
This recipe makes 9 brownies and takes about an hour to make!
Ingredients:
- 125 g unsalted butter
- 150 g dark chocolate
- 250 g caster sugar
- 1 tsp vanilla bean paste (or extract)
- 2 eggs
- 70 g gluten-free plain flour
- 20 g ground almonds
- 10 g cocoa powder
- pinch of salt
- 8 creme eggs, 5 chopped in half to place on top, the other 3 chopped up into smaller pieces to go into the batter
Useful Equipment: weighing scales, chopping board, knife, 20 cm square brownie pan, baking paper, heatproof bowl, small saucepan, mixing bowl, spatula, hand/stand mixer
Method:
- Preheat the oven to 175 °C fan/350 °F. Grease a 20 cm square brownie tin and line the bottom with baking paper.
- In a heatproof bowl, melt the dark chocolate using a microwave in 30 second bursts, stirring each time (or you can use a bain marie instead if you prefer).
- Add the butter and mix to ensure melting and until a smooth consistency is reached.
- In a separate bowl, whisk together the eggs, sugar and vanilla. Slowly add the melted chocolate and butter mixture and whisk to combine.
- Sift in the flour and cocoa powder and add the salt, ground almonds and chopped up creme eggs. Fold the mixture until fully incorporated.
- Pour the brownie batter into the prepared tin and bake in the preheated oven for 15 mins.
- Remove from the oven and place the halved creme eggs on top of the batter.
- Bake in the oven agan for a further 15-20 mins or until it doesn’t wobble in the middle.
- Cool completely in the tin before cutting into squares. Enjoy!
These brownies will keep up to 5 days in an airtight container. They are suitable for freezing for up to 3 months. Make sure to fully defrost and bring to room temperature before serving.
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