Hello lovelies,
Aside from the religious aspect of Easter, I think we can all collectively as a nation agree that Easter is all about indulging in all the chocolatey goodness.
And what better to indulge in this Easter than a creme egg brookie? I mean that is the ultimate dreamy combo, right?
I shared a simple brookie recipe back last year which you guys absolutely fell in love with so when I saw the incredibly talented baker Kat, also known online as @thebakingexplorer share a creme egg version, I immediately knew I had to recreate it for myself.
{ Kat’s Original Post: https://thebakingexplorer.com/creme-egg-slutty-brownies/ }
Let’s just say, it certainly doesn’t disappoint!
The gooey cookie dough base which is stuffed full with mini creme eggs and milk chocolate chips, layered with large creme eggs and topped off with a thick, fudgey chocolate brownie just works so perfectly with one another to create an absolute delight on those taste buds.
So, if that sounds like something you can get on board with, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat, Easter
Servings: 16 Large Pieces
Prep Time: 30 Minutes
Bake Time: 45 Minutes
Decorating Time: 10 Minutes
Overall Time: 1Hour 25Minutes
Ingredients You Need For Cookie Dough Base:
- 120g Of Unsalted Butter
- 150g Of Light Brown Sugar
- 25ml Of Milk
- 2tsp Of Vanilla Bean Paste / Extract
- 185g Of Plain Flour
- 100g Of Mini Creme Eggs, Chopped Into Small Chunks
- 100g Of Milk Chocolate Chips
- 9 1/2 Creme Eggs, Frozen & Halved
Ingredients You Need For Brownie Topping:
- 200g Of 70% Cocoa Dark Chocolate
- 200g Of Unsalted Butter
- 3 Large Eggs
- 275g Of Caster Sugar
- 100g Of Plain Flour
- 50g Of Cocoa Powder
- 100g Of Mini Creme Eggs, Chopped Into Small Chunks
- 100g Of Milk Chocolate Chips
Ingredients You Need To Decorate:
- 50g Of White Chocolate
- Orange Food Colouring
How To Make:
- Firstly, gather together your equipment and ingredients, line a 9” loose-bottomed, square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, to make the cookie dough base, in a large bowl, beat together the 120g of unsalted butter with 150g of light brown sugar until light and fluffy.
- Next, beat in the 25ml of milk and 2tsp of vanilla bean paste until well combined.
- Now, add the 185g of plain flour and beat again until a cookie dough forms.
- Fold in the 100g of chopped up mini creme eggs and 100g of milk chocolate chips until evenly distributed throughout the cookie dough.
- Press the finished cookie dough into the base of the prepared tin, using your hands or a spatula to create an even layer.
- Cover the cookie dough layer with the frozen creme egg halves, facing the creme eggs down into the dough.
- Put the cookie dough into the fridge while you make the brownie topping.
- To make the brownie topping, in a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until fully melted.
- When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
- Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds, before disappearing).
- Once whisked, pour the melted and cooled chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
- When combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
- Carefully fold in the 100g of chopped mini creme eggs and 100g of milk chocolate chips.
- Pour the brownie batter across the top of the cookie dough and creme egg layers.
- Place into the oven and bake for 45-55 minutes, until the brownie layer no longer wobbles (or very slightly) in the centre when you shake the tin.
- Once baked, remove from the oven and allow to cool completely in the tin before transferring into the fridge to chill overnight.
How To Decorate:
- The next morning, remove the brookies from the fridge, then carefully remove from the tin.
- Slice the brookies into 16 squares.
- Next, in a microwavable bowl, add the 50g of white chocolate, place into the microwave and in 10 second blasts, blast the white chocolate until it’s fully melted.
- Divide the melted white chocolate between two bowls, mixing 1-2 drops of orange food colouring into one bowl of chocolate.
- Transfer the white chocolate and orange coloured chocolate into two separate piping bags, snip the very tip off both bags and drizzle both the chocolates over the brookies.
- Finally, put into the fridge for 10 minutes to set before serving.
That’s your Creme Egg Brookies prepared, baked, cooled and decorated, ready for you to enjoy this Easter!
Notes:
- Store in an airtight container at room temperature for up to 5 days.
- These brookies can be frozen for up to 3 months. I’d recommend wrapping each slice individually in clingfilm.
- Freezing the creme eggs is essential as it allows them to hold their shape and prevents the filling from melting into messy puddle in the oven.
- I used food colouring from Colour Mill in the colour Orange: https://www.thecakedecoratingcompany.co.uk/
I’m all for indulging at Easter and I think this is the perfect bake to do just that!
I’m brookie obsessed! I’ve said it before and I’ll say it again, the person who invented the brookie deserves a knighthood because it don’t get much better than this. oh, and not forgetting Kat, because the addition of creme eggs into a brookie is sensational.
Let me know in the comments below if you make these creme egg brookies yourself and if you do, what your thoughts are on them. Are you as obsessed as I?
Sending you all tons of love & hugs as always,
Elle xo
