Perfect Creme Egg Brownies

🍫 Cadbury Creme Egg Brownies

Ingredients

• 200 g 70% dark chocolate

• 100 g milk chocolate

• 250 g unsalted butter

• 300 g soft light brown sugar

• 4 large eggs

• 175 g plain flour

• 200 g mini Cadbury Creme Eggs (approx. 2 bags, whole)

• 5 regular Cadbury Creme Eggs, halved

---

Instructions

1. Preheat the oven to 180°C fan / 200°C / Gas Mark 6.

2. Line a 25x25 cm baking tin with parchment paper.

3. In a saucepan over low heat, melt together the dark chocolate, milk chocolate, butter, and brown sugar, stirring occasionally until smooth.

4. Remove from the heat and allow the mixture to cool for 5–10 minutes.

5. Beat in the eggs, one at a time, until fully incorporated.

6. Stir in the plain flour until just combined.

7. Pour half of the batter into the prepared tin and spread evenly.

8. Distribute the mini Creme Eggs evenly across the batter.

9. Pour the remaining batter on top and smooth it out with a spatula.

10. Press the halved Creme Eggs onto the surface, spacing them so that each slice will have a portion of egg.

11. Bake for 30 minutes, or until the edges are set but the center still has a slight wobble.

12. Remove from the oven and allow to cool completely in the tin before slicing.

---

Notes & Tips

• Cooking time may vary: Every oven is different. If in doubt, it’s better to slightly underbake than overbake brownies.

• Prevent Creme Eggs from melting too much: Chill or freeze them for an hour before baking.

• Cooling is key: Wait until the brownies are fully cooled before slicing. Cutting too soon can cause them to fall apart.