I know, creme eggs are overrated but they are the essential basics of Easter, right? I know that as soon as I see creme eggs in the store, it means Valentines day has passed and Easter is slowly creeping in…
There’s no escaping Easter this year, as it’s the first year in a couple of years that we have all’s been able to celebrate together (unless you’re a friend of Boris Johnson). So why not make the extra effort this year and make these brownies? 👀
Seeing as it’s half term, these can easily be made with younger children as they’re super easy to make and take no real effort – they may need a little help placing them into the oven and adding the crème eggs on top!
Anyway, let’s get started, shall we?
210g butter, melted.
340g granulated sugar.
1.5 tsp vanilla extract.
65g cocoa powder.
150g plain flour.
100-200g milk chocolate chips.
White chocolate spread, coloured white and orange, to create an ‘egg’ on the brownies (for the swirl).
Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 9 inch baking pan with parchment paper.
To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.
Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.
Add your eggs and mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier. You will also want to add in the hazelnut syrup and vanilla extract in at this stage.
After that you can add in the plain flour and chocolate chips and fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.
Go ahead and grab your lined baking tray and transfer the brownie batter directly into it. Spread and level it out as you need, dollop on the white chocolate spread, creating eggs.. Then swirl these around the brownie batter until you are happy, then place in the oven and bake for 20-22 minutes, it should be a little more baked around the edges and pretty raw in the centre.
Once the brownies are baked, remove them from the oven and press creme egg halves into the brownies, I find one half per slice works well. Now leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense and easier to cut up – this isn’t essential but really helps.
When you’re ready to slice the brownies up, you can cut them up into however many pieces you wish. I cut mine into squares, that way you get the most out of each brownie – the dense, fudgey and downright delicious. The more sweet treats the better – don’t even try to disagree.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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