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Recipe: Creme Egg Brownies

Celebrate the Easter holidays by making these decadent brownies. Definitely one for the serious chocoholics!


  • 300g golden castor sugar
  • 150g dark muscavado sugar
  • 2 medium eggs
  • 200g salted butter, melted and allowed to cool
  • 1 tsp vanilla extract
  • 225g plain flour
  • 115g good quality cocoa
  • 6 creme eggs


1. Pre-heat the oven to 180°C/Gas 4

2. Lightly grease a tray bake tin and line with greaseproof paper

3. Whisk the sugars and eggs together with an electric mixer until they turn pale and fluffy

4. Add the melted butter and vanilla and stir

5. Mix in the flour and cocoa until everything is thoroughly combined

6. Pour the mixture into the lined tin and bake for 15mins

7. While the cake is baking, cut the creme eggs in half lengthways 

8. Remove the tin of partially cooked brownies from the oven and place the eggs at regular intervals, sunny side up, pressing them into the cake slightly. Try and do this quickly, so that the cake doesn’t cool too much

9. Return the cake to the oven and cook for another 5-10 mins. Don’t let it over bake - it should still be moist and fudgy and will carry on cooking when it's out of the oven

10. Remove the cake from the oven and allow to cool completly before cutting into 12 brownies with an egg in each

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