It is officially Creme Egg season and Creme Eggs are one of my favourite indulgences. I just wish you could get them for the other 8-9 months of the year.
When it's creme egg season I tend to go a little crazy; last year I bought a wholesale sized box to keep me going. It lasted until May.
Please don't judge me.
This recipe is now a firm favourite for this time of year and I always get loads of requests to bake these, or for the recipe itself and it's so easy.
Here's how to make these dreamy rich and fudgy brownies...
Please don't judge me.
This recipe is now a firm favourite for this time of year and I always get loads of requests to bake these, or for the recipe itself and it's so easy.
Here's how to make these dreamy rich and fudgy brownies...
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Chilling Time: 2-4 hours
Oven Temperature: 180 degrees C/350 degrees F (Fan)
Baking Tin: 8" Square
Serves: 16 Small Brownies
Ingredients Required:
For the Brownies:
- 115g Butter (Unsalted)
- 170g Milk Chocolate
- 2 Eggs (Medium) (Beaten)
- 1 tsp Vanilla Extract
- 140g Caster Sugar
- 85g Plain Flour
- 2 tbsp Cocoa Powder
- 10 Mini Creme Eggs (Or as many as suits your taste)
For the Creme Topping:
- 85g Golden Syrup
- 25g Butter (Unsalted)
- 1/2 tsp Vanilla Extract
- 170g Icing Sugar
For the Chocolate Topping:
- 100g Milk Chocolate
- 50g Butter (Unsalted)
Method:
- Preheat your Oven
- Grease your baking tin and line with grease proof paper leaving a little bit extra paper higher than the sides for the topping and removal (ensure to do this well as it will be a big help at the end when you remove your brownies).
- Prepare a saucepan of boiling water on a low heat.
- Break the chocolate into a heat proof bowl and add the butter. Then place this bowl over the saucepan so the chocolate and butter start to melt. Stir constantly and watch carefully so the chocolate doesn't burn.
- Once melted together take the mixture off the heat and mix in the eggs and vanilla extract.
- Mix in the sugar.
- Sift in the flour and cocoa powder and fold into the mixture until just combined.
- Pour into your lined tin.
- Push the mini Creme Eggs into your mixture where you choose, preferably evenly spaced. If the tops of the creme eggs show slightly then use a teaspoon to cover the tops in brownie mixture (this protects them in the oven)
- Bake for 25-30 minutes. If you prefer brownies slightly gooey then remove them from the oven just before.
- Let the brownies cool completely.
- To make the creme topping: Beat the golden syrup, butter and vanilla extract together until combined and smooth.
- Slowly add in the icing sugar and beat until the mixture turns creamy (I've found a tiny little bit of boiling water can help combine this, about a teaspoon full)
- Spread over the top of the brownies and place in the fridge to chill for approximately two hours. The creme should be firm to touch before removing.
- To make the chocolate topping: Melt the butter and chocolate together as previously done for the brownie mixture over a saucepan of boiling water.
- Once melted and combined pour over the top of the creme topping evenly and leave to set.
- Once cool remove the brownies from the tin and cut into squares. The brownies are very rich so I find cutting them into 16 makes them just the right size. Obviously you can cut them bigger if you prefer!!
I'd love to know if you bake them. Let me know in the comments below or send me a DM on instagram.