Creme Egg Brownies

March 30, 2021

Creme Egg Brownies

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Creme Egg Brownies

This recipe for Creme Egg Brownies is my take on a standard brownie recipe with the added bonus of some Creme Eggs baked into the top. With 3 different kinds of sugar in the brownie (plus the creme egg on top!), this definitely isn’t a cake for those on a diet, but it is gluten free and delicious. 

You can of course just omit the creme egg for a decadent brownie which works brilliantly with some fresh raspberries. 

 

Ingredients:

  • 100g butter 

  • 150g caster sugar

  • 100g soft brown sugar

  • 50g golden syrup

  • 4 eggs

  • 70g gluten free plain flour (or standard plain flour)

  • 275g dark chocolate (broken into pieces)

  • 3 Creme Eggs (or more)

Method:

Pre heat the oven to 170 fan/gas 5.

Line an 8″ square cake pan with baking parchment. 

In a saucepan, heat together the butter, caster sugar, soft brown sugar and golden syrup on a medium heat. Make sure to keep stirring so the mixture doesn’t catch and burn. When the butter has melted and all the ingredients have combined, pour in the chocolate pieces and stir the mixture as they melt. 

When the chocolate has completely melted, take the saucepan off the heat. Add in all 4 eggs and stir them into the mixture until completely combined. 

Then tip in the flour and mix until well combined.

Pour the chocolatey batter into the tin and pop into the oven. Whilst the brownies are baking, take the Creme Eggs out of their foil and with a sharp knife, cut them in half, lengthways. 

Bake in the oven for 25 minutes. After 25 minutes, check your brownies and turn the pan 180 degrees so it bakes evenly (most ovens don’t bake evenly so its worth doing this step despite the momentary lowering of the oven temperature). Add the creme egg halves gently onto the brownie pan, placing them evenly across the top. 

Bake for another 10-15 minutes. The top should now have cracks right across the middle (not just around the edge) and stop ‘jiggling’ when the pan is gently wobbled. If it is still quite jiggly or it isn’t cracked across the middle, then bake for a further 5 minutes. 

Leave to cool in the pan on a wire rack. To cut the brownies cleanly/square, pop the brownie pan into the fridge for a couple of hours and cut with a sharp knife.

You can find other delicious recipes via our recipe index. 

Images and Recipe by Heather Brown


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