I have fond memories of Easter. In my rather non-religious upbringing, this holiday was always about the chocolate. I can remember waiting, waiting, desperately waiting for permission to come down stairs on Easter morning for the egg hunt around the house. With three brothers to compete with, it was always a bit of a melee! But we all knew that you only got one creme egg, or one chocolate bunny and to take a second one was very poor form. Also, after the hunt was over, my mum would do some judicious divvying up of our spoils to make sure that it was all relatively equal.
I remember my mum telling me that the magic of the Easter bunny was spoiled at a rather young age for my older brother. My parents were away so my Grandma was staying with us. My older brother, aged 9 at the time, was recruited to help hide the eggs around the house for my 7 year old self, my twin and my 5 year old little brother. I just don’t think it was ever the same for him after that. ;)
This recipe is definitely a special treat for Easter. I’ve seen photos of these Creme Egg brownies floating around the internet for a while now, and it’s no surprise why they are so popular. Let’s take brownies, one of the most beloved treats out there (second only to the chocolate chip cookie) and pair it with Cadbury Creme Eggs, the most beloved Easter chocolate out there. There is no way that it could go wrong – unless eating one of them sends you into a hyperglycaemic coma.
So let’s be up front about this. They are RICH. Super rich, super gooey, and super sweet. In reality, they should really be half the size they are and I couldn’t finish the one I tried. But for those of you who are up for a sugar challenge and are looking for the ultimate chocolately Easter recipe, I think this is the one for you. :)
Creme Egg Brownies
Makes 12 huge brownies
- 200g 70% dark chocolate
- 125g unsalted butter
- 3 large eggs
- 200g white sugar
- 1 1/2 tsp vanilla extract
- 100g flour
- 1/2 tsp salt
- 6 Cadbury Creme Eggs, cut in half
- Preheat the oven to 175C/350F. Butter a 8″ square baking tin and line with baking parchment (the butter helps the baking parchment stick).
- Melt the butter and chocolate in a medium bowl either over a water bath or in the microwave, stirring frequently. Set aside.
- Using a wire whisk, beat the sugar, eggs, and vanilla together until thick and frothy. The mixture should easily coat the back of a spoon.
- Pour the chocolate mixture into the egg mixture and gently fold together. The mixture should become thick and glossy.
- Sift in the flour and salt and stir just until combined. Do not over mix.
- Pour into the pan and bake in the preheated oven for 15 minutes. Gently press each half into the brownies to get 3 rows of 4. Pop back in the oven for a further 5 minutes then cool completely on a wire rack. Let cool completely before devouring!