Crème Egg Brownie

Take our signature chocolate brownie up a level with the addition of crème eggs.

creme egg brownie recipe


  • 6 crème eggs
  • 3 eggs
  • 6oz dark chocolate
  • 6oz butter
  • 8oz golden caster sugar
  • 4oz plain flour
  • 1 tsp vanilla extract
  1. Freeze the crème eggs overnight. 
  2. Place the butter and chocolate in a pan over a low heat melt the chocolate and the butter; stirring occasionally.
  3. In the jug mix together all the sugar, 3 eggs and 1 teaspoon of vanilla essence and beat until combined.
  4. When the chocolate and butter have melted take it off the heat and allow to cool slightly – bringing the pan to the wooden workstation.
  5. Pour the contents of the jug (the egg and sugar mixture) into the pan of melted chocolate and butter and mix thoroughly.
  6. Next add the flour and half a teaspoon of salt to the pan and mix well to form a smooth paste.
  7. Finally pour the brownie mixture into the pre-prepared tin, use the spatula to scrape every last bit from the saucepan into the tin.
  8. Cut the crème eggs in half and place evenly on top of the brownie. 
  9. Bake in the oven for 20 minutes (180 fan oven).
  10. When the brownies are cooked remove them from the oven and allow them to cool.
  11. If serving them with ice cream let them cool for about 5 to 10 mins and if serving cold allow them to cool completely until you can handle them to take them out of the tin and place on a wire rack.
  12. Cut the brownies into small squares, serve and enjoy!
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