Creme Eggs are one of my favourite things about Easter. I mean it’s probably overkill that they’re already in the shops in January considering that Easter is like the last weekend of March but I’m not exactly complaining. If these sweet, gooey treats weren’t enough on their own, it’s become a little bit of a trend to combine them with other things… just to bring the heart attack that much closer… like brownies and OMG these are literally crack like. Don’t say I didn’t warn you.
Creme Egg brownies
Adapted from Corinna Johnson
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
8 Creme eggs
I would highly recommend putting the Creme Eggs in the freezer for an hour or so before you start this recipe. It makes them a lot easier to cut.
Preheat your oven to 180 C and line a square baking pan with greaseproof paper.
Place the butter in a medium sized pot over a low heat and allow to melt. Stir in the sugar and the cocoa powder. Add the eggs and vanilla and mix well. Add the flour baking powder and salt and stir until just combined. Pour the mixture into the baking pan and bake for 15 minutes.
While the base is in the oven cut the Creme Eggs into quarters or thereabouts (tricker than it looks… try not to get Creme Egg in your hair… also trickier than it looks).
Remove the base from the oven and press the Creme Egg pieces into the half baked batter. return to the over for 10 minutes.
Remove the brownies from the oven and allow to cool completely before cutting into squares.