Making Creme Egg Brownies

I will hold my hands up and admit that I have never been the best baker in the world, or the person to go to for that perfect and aesthetically pleasing cake or scone recipe, partly due to my hopelessly clumsy nature and complete lack of patience, This means that I usually get pretty surprised when I manage to pull off something that looks and tastes edible, such as these irresistible Creme Egg brownies. without dropping anything, burning them to a crisp or torching the kitchen in a fiery inferno (I have already set an oven glove on fire at my little time at university..don't ask).

Brownies are probably one of the hardest thing to get right in regards to baking, so adding a Creme Egg to the equation is just preparing yourself for disaster, but nevertheless I like a challenge and although this may seem like a complete failure to some people, I'm actually pretty happy with how they turned out. I was tempted not to post this, but I then realised that everyone is human and not every blog post has to portray a feeling of absolute perfection. I salute anyone that can make the perfect recipe every time but one of my favourite things about baking is getting your hands dirty, the home-made look, that 'I made this myself' satisfaction when you finish and the fun of the process behind it, despite how high quality the finished product turns out. Some of my fondest memories I have are of baking with my nan when I was younger (or as I like to call her, the biscuit magician), getting more cake mixture on myself and up the walls than in the actual cake itself and ending up with this gloopey mess which probably tasted awful, but I was honestly proud of it.

I actually stole this recipe from the BBC Good Food website but these creamy, chocolatey Creme Egg brownies were just too tasty (and gone within minutes) not to share:


185g unsalted butter
185g dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
6 cadbury's Creme Eggs, cut in half


  1. Preheat oven to 160c and grease 20cm square baking tin.
  2. Melt butter and chocolate together.
  3. Break 3 large eggs into a bowl and add 275g of golden caster sugar. Whisk with electric mixer on maximum speed until thick and creamy.
  4. Pour chocolate mixture over the egg mixture and fold together gently
  5. Sieve in the flower and cocoa and fold into the mixture.
  6. Pour into the baking tin and cook for 15 minutes before taking out of the oven and gently adding the Creme Egg halves into the mixture, spacing them evenly. Put back into the oven for a further 5-10 minutes until cooked
  7. Leave to cool before cutting and enjoying your delicious treat!

I hope that you all have a wonderful, chocolate filled Easter


Arianne said...

it looks edible enough :) I made a goal to bake more this year, but I haven't really done anything... I feel bad because I know I will eat them all!


Just Ems said...

They look gorgeous! And I'm impressed that you didn't use a brownie mixture and made them from scratch. Brownies are meant to look rustic and gooey, I'm sure they didn't last 5 mins in your house! Thank you for sharing, I'm glad that you posted this :)

Amber Davey said...

You should be mega proud of these! Look yum! I think I might be the only blogger ever now who doesn't bake haha xo

Sarah Bristow said...

Creme egg brownies... the name alone is just mouth watering!! These look amazing and if they aren't the definition of foodporn, I don't know what is!! Forget aesthetically pleasing... I'll take these please!

Sarah xxx ||

James Bickle said...

You should give baking a go, even if you absolutely suck at it like me, it's still lots of fun (and kinda edible)!

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