Easy Creme Egg Brownie Recipe

Are you on the hunt for a cracking Easter recipe that's quick, easy and eggstremely fun? This archive Creme Egg brownie recipe combines dark chocolate brownie crumbs, chocolate frosting, filled chocolate eggs and crushed Lotus Speculoos biscuits. Because the formula has not been re-tested in this audit, please read the note above before baking.

Super Easy Creme Egg Brownie Recipe

Ingredients

For the Brownie

180g dark chocolate

110g butter

11g caster sugar

2 eggs

65g self-raising flour

1/2 tsp salt

1 tsp vanilla extract

For the Frosting

150g icing sugar

150g butter, at room temperature

30g cocoa powder

For the Egg

Cadbury Creme Eggs, Lindor eggs or another small filled chocolate egg, with the exact ingredient and allergen label checked for the people being served.

For the Cookie Crumbs

Half a pack of Lotus Speculoos cookies, crushed, with the exact ingredient and allergen label checked.

Method

1. Preheat the oven to 165°C. Grease a small baking tray (8 x 12 inches) or an 8-inch cake tin, coat it with flour and set aside.

2. Melt together the dark chocolate and butter.

3. Whisk the eggs, caster sugar and vanilla together before adding to the chocolate and butter mixture. Stir to combine and fold in the self-raising flour and salt.

4. Pour the brownie mixture into the prepared tin and tip the tin from side to side to spread it into a thin, even layer.

5. The original recipe gives a baking time of 15 minutes. Ovens and tins vary, and because this formula has not been re-tested in the current audit, do not deliberately leave visibly wet egg-containing batter underbaked in reliance on the old timing alone.

6. Once the brownie is fully cooled, place it in a blender or food processor and blitz into crumbs.

7. For the frosting, beat the butter, icing sugar and cocoa powder together until pale and fluffy. Stir the frosting into the brownie crumbs to make a crumbly-fudgy mixture.

8. Take a handful of the brownie-frosting mixture, flatten it in your palm, place a chocolate egg in the middle and mould the brownie mixture around it.

9. Roll the eggs in the Speculoos cookie crumbs.

10. Serve once the mixture is fully cooled.

Ingredient Substitutions

This formula contains eggs, wheat flour and filled chocolate confectionery. Swapping only the butter and chocolate does not make it vegan, and swapping only the flour and omitting the biscuit crumbs does not make it reliably gluten-free or suitable for coeliac disease. If you need a vegan, gluten-free or allergy-specific bake, use a separately tested recipe developed for that requirement and check the exact ingredient and cross-contact information for every product.

Storing and Freezing

The previous version gave exact room-temperature and freezer periods that were not independently verified in this audit, so those timings have been removed. Cool the bake fully, keep it covered, follow any storage requirements on the exact filled chocolates and other ingredients used, and use a separately tested make-ahead/freezing plan if you need to store it for an extended period.

Variations and Decorations

Changing the liquid, fat, flour or egg balance can change the way a brownie bakes, so avoid unmeasured additions to this unresolved archive formula. Nuts also introduce an additional allergen. If decorating, use edible, food-safe ingredients and check labels for everyone being served.

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This recipe remains online as part of the Anges de Sucre recipe archive, but the unexplained 11g caster-sugar quantity means we are not marking the formula as fully revalidated. We would rather preserve an uncertainty than quietly invent a correction.

Lots of love,

Reshmi eggs-o-eggs-o