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Creme Egg brownies

25-30 mins Cook
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Get ready to indulge in Easter bliss with these mouthwatering Creme Egg Brownies! These gooey delights are the perfect treat for your Easter table. Made with Gem’s classic Caster Sugar, Plain Flour, and Chocolate Chips – or any leftover Easter chocolate that will need to be used up – they’re simply irresistible!

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Creme Egg Brownies

Creme Egg Brownies

agnesgempackfoods-ie
prep time
15 mins
cooking time
25-30 mins
servings
8-10
total time
40-45 mins

Equipment

  • 20cm square baking tin

  • parchment paper

  • medium heatproof bowl

  • saucepan

  • mixing bowl

  • electric whisk

  • Sieve

  • Cooling rack

Ingredients

  • 190g Gem milk choc chips (or leftover Easter chocolate, chopped)

  • 190g butter, cubed

  • 3 eggs

  • 275g Gem caster sugar

  • 85g Gem plain flour

  • ½ tsp salt

  • 40g cocoa powder

  • 6–8 mini creme eggs, halved

Instructions

1
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20 cm square baking tin and line with parchment paper.
2
Set a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the chocolate and butter and leave to melt. Remove from the heat and stir until smooth. Set aside and leave to cool slightly.
3
Beat the eggs and sugar in a mixing bowl with an electric whisk on maximum speed for 3-5 minutes until the mixture is pale and doubled in volume. Gently fold in the smooth chocolate mixture until incorporated.
4
Sieve the flour, salt and cocoa powder into the chocolate mixture, then gently fold in.
5
Pour into the prepared tin and bake for 15 minutes. Remove from the oven and gently press in the halved creme eggs.
6
Return to the oven for another 10-15 minutes. Bake until the middle is set and the edges are just beginning to pull away from the sides of the tin. Remove from the oven and leave to cool completely before slicing.
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