After resisting for so long, I have finally jumped on the 'Creme Egg brownie' bandwagon. These extra sweet treats seem to be everywhere at the moment and they make such cute little Easter gifts.
I have done a large batch here, which should be just enough to last over the Easter weekend, but you could half it if you wanted a little less. Serve as they are, or slightly warmed with some ice cream, for a delicious dessert.
Makes around 25 brownies.
For the brownies:
2 batches of brownie (minus the ganache topping, click here for recipe)
2 bags of mini Creme eggs (standard 89g bag size) or 10 regular size Creme eggs.
Make the brownie batter as per the recipe instructions, and place into a large rectangle baking tray (lined with grease-proof baking paper).
Bake at 160 degrees c for 15 minutes, or until the brownie has started to set slightly.
Cut the Creme eggs in half (so that they expose the filling).
Take the brownie out and push the Creme eggs into the surface, leaving a gap between each one.
Return to the oven for around 10 minutes, or until the brownie has a slight crust, but still feels soft underneath.
Cool completely on a wire rack before cutting and serving!