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Cadbury Creme Egg Brownies

Cadbury Creme Egg Brownies

These Cadbury Creme Egg Brownies are perfect for Easter! These really are a chocoholics dream! Quick, easy and oh so delicious!!
5 from 2 votes
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Course: Easter
Cuisine: brownies
Keyword: Cadbury Creme Egg Brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 pieces
Calories: 239kcal

Equipment

  • Microwave, stovetop or Thermomix
  • Oven

Ingredients

  • 190 g butter room temperature
  • 190 g dark chocolate
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup caster sugar (superfine sugar)
  • ¾ cup (120g) plain flour all purpose
  • ½ tsp salt
  • 4-6 large Cadbury Creme Eggs

Instructions

Conventional Method

  • Preheat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm square baking tin with baking paper and set aside. 
  • Melt the butter and chocolate together in the microwave in short bursts on medium for 2-3 minutes (50% power). Allow to cool slightly.
  • Add the beaten eggs, sugar and vanilla and mix to combine.
  • Sift over the flour, add the salt and gently fold through. Pour into the prepared tin. 
  • Slice the Cadbury Creme Eggs in half lengthways (see tips) and arrange them on the top of your brownies (gooey side up). Only slightly press them into the brownie batter as they will sink whilst baking
  • Bake for 30 minutes or until the brownies are pale brown and flakey on top, but still dark and slightly gooey on the inside.
  • Once the brownies are cooled, slice into small pieces. 

Thermomix Method

  • Preheat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm square baking tin with baking paper and set aside. 
  • Place the butter and chocolate into the Thermomix bowl. Melt for 3-4 minutes, 50 degrees, Speed 2. Allow to cool slightly. 
  • Add the eggs, sugar and vanilla extract and mix for 10 seconds, Speed 4. 
  • Add the flour and salt and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds. Pour into the prepared tin. 
  • Slice the Cadbury Creme Eggs in half lengthways (see tips) and arrange them on the top of your brownies (gooey side up). Only slightly press them into the brownie batter as they will sink whilst baking
  • Bake for 30 minutes or until the brownies are pale brown and flakey on top, but still dark and slightly gooey on the inside.
  • Once the brownies are cooled, slice into small pieces. 

Video

Notes

RECIPE NOTES & TIPS
Creme Eggs are an Easter chocolate in the shape of an egg. They have a sweet soft white and yellow filling which is designed to represent the egg white and yolk of an egg. Creme Eggs are produced by Cadbury and are available in a larger single size as well as in packets of small eggs.
Choose a good quality chocolate as it is a major ingredient in this recipe. The better the chocolate, the better your brownies will be.
Use a sharp serrated knife to cut the Creme Eggs in half.
When cooking the brownies, it’s important not to overcook them. Once they’ve got a flakey top and come out with a few sticky crumbs on them, they’re ready. 
Store the brownies in an airtight container at room temperature for up to 5 days.
Alternatively freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before consuming.
 

Nutrition

Calories: 239kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 172mg | Potassium: 105mg | Fiber: 1g | Sugar: 15g | Vitamin A: 345IU | Calcium: 17mg | Iron: 1.8mg