Creme Egg Brownies
If you're a fan of Cadbury Creme Eggs and love gooey, chocolatey brownies, then this recipe is a must-try for you! These Creme Egg brownies are the perfect combination of rich chocolate flavor and gooey creme egg filling, making them a decadent and indulgent treat that's perfect for Easter or any time of year!
Servings: 9 Servings
Calories: 420kcal
Equipment
- 8x8 baking tin
- Parchment paper
Ingredients
Ingredients for Creme egg brownies
- 100 grams Chocolate Be sure to use gluten free chocolate
- 100 grams Unsalted butter
- 130 grams Gluten free All-purpose flour AKA gluten free plain flour in the UK
- 30 grams Cocoa powder
- 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ¼ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum.
- ¼ teaspoon Salt
- 2 Large Eggs Room temperature
- 200 grams Sugar
- 120 ml Vegetable or Canola oil
- 1 teaspoon Vanilla extract
- 5 Cadbury creme eggs Chilled
Instructions
How to make Cadbury creme egg brownies
- Place the creme eggs in the fridge or freezer for at least 1 hour. this will make them easier to cut in half later. Preheat oven to 175°C/325°F/Gas mark 3. Prepare an 8x8 baking tin with parchment paper. Place the chocolate and butter into a glass bowl.
- In a bain-marie, heat the chocolate and butter together over low/medium heat until they are gently melted and combined. (See recipe notes for how to set up a bain-marie)
- In a separate bowl combine the flour, cocoa powder, baking powder, xanthan gum, and salt, and then set the mixture aside.
- In a bowl, whisk the eggs and sugar together for at least 5 minutes, until the mixture becomes frothy and smooth in texture that is lump free (See image 4 on the recipe post).
- Add the oil and vanilla to the whipped eggs and sugar. Combine the melted chocolate mixture with the whipped eggs and oil mixture. Mix until fully combined.
- Fold the wet chocolate mixture into the flour mixture, ensuring that there are no lumps and everything is fully combined. Be gentle during the process to avoid overmixing. Once the brownie mixture is lump free and nice and shiny it is fully combined (See image 6 on the recipe post).
- Add the fudgy brownie mixture into a lined baking tin and spread evenly. Carefully with a sharp knife cut the creme eggs in half (See recipe notes for more information).
- Press the creme egg halves slightly into the brownie mixture. To ensure each slice of the creme egg brownie has a full half, I prefer to place the creme eggs in a row (See image 8 in the recipe post).
- Bake the Cadbury brownie mixture in the oven for about 25-30 minutes. Check for doneness by inserting a skewer, which should come out almost clean when the creme egg brownies are ready. Avoid overbaking the brownies, as they will be slightly moist, and have a few bits of brownie on the skewer when they are done.
- Carefully place the baking tray on a cooling rack leaving the creme egg brownie in the tin to cool. When the gluten free creme egg brownie is almost cool cover it and place it in the refrigerator for at least 30 minutes. If you try to slice while still warm it may have a gooey mess as brownies require time to set and continue to bake while cooling.
Notes
To set up a bain-marie, fill a pan about halfway with hot water and place a bowl on top. It's important to make sure that the water level in the pan is below the bottom of the bowl so that the steam generated by the water can gently heat the chocolate and butter.
- Tip #1: Chill the Creme eggs - It's recommended to refrigerate the creme eggs for a short time before slicing, as this will firm up the cream inside and make it easier to cut without breaking or causing the cream to spill out.
- Tip #2: Achieve a fudgy brownie texture - In this recipe, we use a combination of oil and butter to create a moist, tender, and fudgy texture that results in deliciously rich and chewy Cadbury brownies.
- Tip #3: To achieve the perfect creme egg brownie, avoid overbaking and remove the brownies from the oven as soon as a skewer comes out almost clean, but not completely dry. Once done, leave the brownies in the tin until fully cooled, and then refrigerate for at least 30 minutes before cutting into your desired size squares with a sharp knife.
Nutrition
Serving: 1Serving | Calories: 420kcal | Carbohydrates: 44.7g | Protein: 3.2g | Fat: 26.4g | Saturated Fat: 10.1g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 6.6g | Cholesterol: 68mg | Sodium: 147.8mg | Potassium: 108.7mg | Fiber: 2g | Sugar: 29g