Creme Egg Brownies
Serves 16
10 mins prep
30 mins cook
40 mins total
These creme egg brownies are rich, fudgy, and soft. They have crinkly tops and cadbury creme eggs on top! The brownie batter has both melted chocolate and cocoa powder for the best flavour and texture. You don't need an electric mixer to make these. They're the perfect, rich, crinkle top brownie.
Preheat oven to 355°F (180°C). Line an 8” square baking pan with parchment paper, leaving handles to help lift the brownies out later.
Fill a saucepan with a few inches of water and find a heatsafe bowl that fits on top without touching the water. Bring the saucepan with water to a simmer.
Cut butter and chocolate into small pieces so they melt easier and place into the bowl. Put the bowl on top of the saucepan with simmering water and stir until the butter and chocolate melts. Alternatively you can melt the chocolate and butter in the microwave in 10 second increments, stirring in between. Let melted chocolate cool to room temperature.
cup unsalted butter
oz chocolate
In a large bowl, whisk together eggs, granulated sugar, and brown sugar until it lightens in colour and thickens. This takes about 30-60 seconds. The longer you whisk, the more crackly the tops will be. You can use an electric mixer if you have one.
large eggs
cup granulated sugar
cup brown sugar
Add salt and vanilla extract, whisk to combine. Add cooled melted chocolate and gently fold to combine.
tsp sea salt
tbsp pure vanilla extract
Sift flour and cocoa powder right into the same bowl. Gently fold until no more dry streaks of flour remain. Bake for 32-37 minutes. They’re ready when the edges are set and the middle is puffed up.
cup cocoa powder
cup all purpose flour
Remove from oven and sprinkle with flaky salt immediately (optional). While they’re still hot, cut the cadbury eggs in half longwise along the seams. Place halved eggs on top of the brownies and push them in well. Let cool until warm.
tsp flaky salt
cadbury creme eggs
Once cooled, lift them out by pulling at the parchment paper. Slice into 16 squares (four by four). Cut the brownies while warm and use a clean knife. You can grease the knife to cut through the creme eggs easier.