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.