While the kids are nibbling away on their Easter stash, here’s a great chocolate brownie recipe for the adults! Well try and hide it from the kids because my kids were all over this! This creme egg brownie recipe makes a huge amount perfect to last the whole Easter weekend!
CREME EGG CHOCOLATE BROWNIE
- 227 g butter melted and cooled
- 1 cup white sugar
- 1 cup packed dark brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup plain flour
- 2 teaspoons baking powder
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chopped
- 6 creme eggs halved
Preheat the oven to 180°c.
Spray a 23cm ×33cm baking pan with cooking spray. Line with baking paper with an overhang over the sides. This will make it easy to lift the brownies out of the pan after baking.
In a large mixing bowl stir together melted butter, white sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
Sift in flour, cocoa and salt. Stir until just combined. Don’t over mix.
Fold in the chopped chocolate.
Spread the brownie batter evenly into the prepared baking pan.
Bake for 15 minutes on the middle rack in the oven until the brownies are starting to set.
Remove from the over and gently place in the creme egg halves, evenly spaced with the cut side up.
Return the brownie mixture to the oven for another 10-15 minutes.
Don’t over bake the brownies.
They will set up as they cool. Remove from the oven and let cool before cutting into squares.
Store in an airtight container at room temperature for up to 4 days.