Brownie with the added decadence of crème egg? Yes please! Easter treats are all about chocolate after all!
Crème Egg Brownie
Brownie with the added decadence of crème egg? Yes please! Easter treats are all about chocolate after all!
Ingredients
- 200 grams butter
- 100 grams (½ cup) cocoa
- 300 grams (1 ½ cups) brown sugar
- 15 ml 1 tablespoon vanilla extract
- 2 eggs
- 150 grams (1 cup) plain flour
- ½ teaspoon salt
- 100 grams dark chocolate chopped
- 8 mini crème eggs halved lengthways
Instructions
- Preheat oven to 150 °C. Grease and line a 20 x 20 cm square tin with baking paper.
- Melt the butter in a medium sized pot over a medium heat. Whisk in the cocoa then remove from the heat.
- Whisk in sugar and vanilla then add the eggs one at a time.
- Fold in the flour and salt until almost combined then fold in the chopped chocolate.
- Spoon batter into prepared tin and spread it out. Place halved crème eggs on top of batter.
- Bake for 30 minutes or until the edges are set and the top is beginning to crack (the centre will still be soft and not set).
- Cool in the tin on a wire rack until room temperature. Use a sharp knife to slice in 16 pieces and dust lightly with icing sugar.
- Keeps in an airtight container for up to one week.
Photography by Alice Arndell © 2013-2020. All rights reserved. Post may contain affiliate links.
