Chocolate is an important part of Easter for me, so what better way to indulge than a chocolatey brownie topped with creme egg.
These are gooey on the inside, swirled with melted creme egg chunks in the middle and crispy on the outside. A rich, chocolatey heaven.
You will need:
- Heatproof bowl
- Pan of boiling water
- 25cm x 21cm X 5cm baking tray
- Baking paper
- 200g (1¼ cups) dark chocolate
- 175g (¾ cup) soft butter
- 325g (1½ cups) caster sugar
- 130g (1 cup) plain gluten free flour
- Pinch of xanthan gum
- 3 eggs
- 5 creme eggs
Preheat the oven to 170°C (325°F gas mark 3)
Line the baking tray with baking paper. I used two sheets, one across the length and one across the width of the tray, this gave me crisper corners.
In a heatproof bowl over a pan of simmering water, melt the chocolate and butter together. Making sure the water doesn’t touch the bottom of the bowl. Stir until glossy and smooth.
Take off the heat and mix in the sugar. This is my favourite part, as it just smells divine.
Stir the flour and xanthan gum into the chocolate. Keep mixing with a spoon or spatula until there are no lumps left.
Whisk the eggs together before folding into the rest of the brownie batter.
Pour half the batter into the prepared baking tray, push into the corners and smooth the top.
Chop two creme eggs into chunks and sprinkle over the batter.
Pour the rest of the batter into the tray, spreading with a knife or spatula until all the creme egg chunks are covered.
Bake for 20 minutes. The brownie should rise slightly but won’t be completely set at this point.
Chop three creme eggs in half and place on top of the part baked brownie. Pop back in the oven for ten to fifteen minutes. The brownie will rise slightly more so the eggs look baked into it, the top will look slightly crispy.
Leave to cool completely before chopping into squares.
Thanks for reading 😊