Happy Easter lovelies – I hope you have some fabulous plans for the long weekend? If like me, you’ve left it to the last minute to make an easter bake then look no further – I have the perfect recipe for you! This speedy and foolproof creme egg brownie takes about an hour, requires only six ingredients and is filled with seasonal chocolatey goodness!
I first spotted this recipe over on Cosmopolitan but have made a few little changes to the ingredients. Follow the steps below to create your own gooey masterpiece that will be the ideal addition to your Easter table. Oh, and if you’re thinking that you don’t like creme eggs…I’m really not sure we can be friends!*
- 1 pack of triple chocolate cookie mix (I used Sainsburys but other brands are available)
- 1 pack of chocolate brownie mix (as above)
- 200g butter (it’ll be easier if it’s had some time out of the fridge beforehand to soften)
- 15ml of water
- 3 eggs – whisked
- 9 creme eggs
- 35cm baking tray
- Begin by preheating your oven to 180° (160° fan) and lining your tray with baking paper.
- Use a wooden spoon to mix the triple chocolate cookie mix with 50g of the butter and the 15ml of water in a large bowl. Once it forms a dough transfer to the baking tray and use your fingers to squish it into a thin layer at the bottom of the tray. There will only just be enough mixture to cover the bottom so do knead it into the corners with your fingers to spread it right the way across!
- Next use a sharp knife to carefully cut 6 of the creme eggs in half along the join. Afterwards cut again so that they are in quarters. Then layer these quarters on top of the cookie mix.
- Using the same large bowl mix together the chocolate brownie mix with the butter before adding half the whisked eggs at a time.
- Pour this mixture on top of the cookie dough and creme egg base making sure to fill in the gaps.
- Bake for around 45 mins or until the base becomes firm. Meanwhile cut the remaining three creme eggs in half.
- When the mixture is reading take it out from the oven and use the sharp knife to cut 9 slits across the top of the brownie. Pop half a creme egg into each whole (I used quarters as I followed the Cosmo recipe which didn’t clearly explain not to quarter all of the creme eggs initially!).
- Pop the brownie back into the oven for another 5 minutes until the creme eggs have melted slightly.
- Allow to cool before enjoying!
Do you have any naughty Easter bakes that you just love? Let me know in the comments! If this has whetted your appetite then you may like my Gin and Tonic Lemon Drizzle Cake recipe too!
The Blonde x
*Just kidding! Please tell me you like Mini Eggs though?!