Creme Egg Brownies

A couple of Summers ago I stumbled across the best chocolate brownie recipe EVER. Guaranteed to give you irresistibly gooey brownies that will never let you down. With Creme Eggs returning to our shelves again last week I decided to incorporate them into this recipe, but you can add almost anything you like. 

You will need: 

200g Slightly Salted Butter
350g 70% Dark Chocolate
3 Eggs
250g Dark Muscovado Sugar
50g Self-raising Flour
8 Creme Eggs
Greaseproof paper
Brownie Tin (210mm x 210mm)

1. First, preheat the oven to 180 C (Fan assisted oven). Then whisk the 3 eggs until they're light and fluffy. Be careful not to over whisk them as this can result in a reduction in volume or cause them to separate. 

2. Weigh out 250g of dark muscovado sugar and whisk into your eggs. You should now have a thick caramel coloured mixture. 

3. In a separate heat proof bowl, melt the dark chocolate and the butter over a saucepan of boiling water until the mixture is smooth and glossy. It is important to use at least 70% dark chocolate in this recipe in order to get rich chocolate brownies and to ensure that the mixture sets when it is baking. You can use a lower percentage but you'll need to start melting the butter a little before you add the chocolate and add roughly 10 minutes to the overall baking time. 

4. Leave the mixture to cool a little, then gently fold in the chocolate and butter mixture into your eggs and sugar until fully combined. 

5. Gradually sieve in your flour whilst continuing to fold, don't worry if there are a few lumps in the mixture. 

6. Line your brownie tray with grease proof paper (I always put a small amount of the mixture underneath to act as glue so that the paper sticks to the tray). Pour in your mixture making sure it is level in the tray, then bake in the oven for 30 minutes.

7. Remove the brownies from the oven and cut into 16. Place half a Creme Egg (or anything you fancy) into each segment and return to the oven for another 5 minutes. Take them out and leave them to cool for a couple of hours in the brownie tin.

You should be left with gooey chocolatey brownies that will be good for at least 3 days if you store them in an air tight container. Although they're usually eaten long before then. 


  1. This is the best recipe ever, definitely going to be trying these, x

  2. This is the best recipe ever, definitely going to be trying these, x

  3. They look absolutely delicious - can't wait to make them myself!

  4. Come Easter time I will definitely be giving these a go, they look delicious! xx

  5. Wow this looks so yummy!! Need to try this, brownies are my all time favourite ;-) x

  6. Omg, Amanda, they look way, way to delicious! thank you very much for sharing this recipe with iu, I will definitely try it out and treat my boyfriend on Valentine's day! :)

  7. These look absolutely insane! Will have to make myself a little Easter treat I think! x


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