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Creme Egg Brownie

about 9 - 12 Portions
Easy
60 minutes
Our creme egg brownies are packed with Dr. Oetker white and milk chocolate chunks, finished off with a gooey creme egg. Perfection.
Indulge in our delicious Creme Egg Brownies! With Creme Egg surprises within each bite, these treats are an irresistible temptation for chocolate lovers.
Recipe Ingredients
How to Prepare
Tips
Your brownie will keep for up to a week in an airtight container.
Tips
Your brownie will freeze for up to 3 months, once cooled wrap well in clingfilm and pop in the freezer. To defrost remove from the freezer and allow to defrost for a few hours at room temperature.
Tips
The espresso powder is optional, it will not give your brownie a coffee flavour it will help enhance the flavour of the chocolate and give your brownie a wonderful rich cocoa flavour.
Tips
Love this recipe but need more inspiration? Why not explore our Brownie recipes? From our Gluten Free Brownies to our Mini Egg Brownies and more.
Tips
Follow our handy guide to learn How to Melt Chocolate!
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Recipe Ingredients

For the Brownie
100 gDr. Oetker White Chocolate Chunks
5Crème eggs
100 gDr. Oetker Milk Chocolate Chunks
150 gDr. Oetker Dark Chocolate
200 gUnsalted butter
250 gCaster Sugar
3Medium Eggs (beaten)
5 mlDr. Oetker Madagascan Vanilla Extract (1tsp)
50 gDr. Oetker Fine Dark Cocoa Powder
70 gPlain Flour
0.25 tspEspresso Coffee Powder

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Picture - Dr. Oetker White Chocolate Chunks
Picture - Dr. Oetker Milk Chocolate Chunks
Picture - Dr. Oetker Madagascan Vanilla Extract (1tsp)
Picture - Dr. Oetker Fine Dark Cocoa Powder
1

Preheat the oven to 180°C/ 160°C Fan/Gas Mark 4. Grease and line a 9” square baking tin. Break the Chocolate into pieces and place in a microwavable bowl, add the butter. Melt the chocolate and butter in the microwave in 30 second bursts, stirring between each burst until the mixture is melted.

2

Add the sugar into the melted mixture and beat until smooth and combined. Pop in the eggs and Vanilla Extract, then whisk on a high speed for 2-3 minutes, this is easiest to do with a freestanding or electric hand whisk. It is whisking in the eggs really well that gives the brownie the paper top.

3

Sieve the flour, Cocoa Powder and espresso powder onto the top of the mixture and fold through until just combined. Finally fold in the Chocolate Chunks. Pour the mixture into the prepared tin and smooth the top. Cut your crème eggs in half – it is easiest to do this if they have been chilled in the fridge. Pop your crème eggs on top of your brownie.

4

Bake your brownie for about 40-45 minutes, until the edges of the brownie are firm and the middle has a very slight wobble, this will firm up as it cools. Leave the brownie to cool in the tin. Once cooled slice up and serve your wonderful Easter brownie creation!

Tips

  • Your brownie will keep for up to a week in an airtight container.
  • Your brownie will freeze for up to 3 months, once cooled wrap well in clingfilm and pop in the freezer. To defrost remove from the freezer and allow to defrost for a few hours at room temperature.
  • The espresso powder is optional, it will not give your brownie a coffee flavour it will help enhance the flavour of the chocolate and give your brownie a wonderful rich cocoa flavour.
  • Love this recipe but need more inspiration? Why not explore our Brownie recipes? From our Gluten Free Brownies to our Mini Egg Brownies and more.
  • Follow our handy guide to learn How to Melt Chocolate!