Looking for an Easter dessert? You’ve come to the right place! These creme-egg brownies combine your favorite Easter candy with more chocolatey goodness. Fudgy, gooey brownies are topped with a chocolate drizzle.
Easter is a season of chocolate, treats, and creme eggs.
These creme-egg brownies are a chocolatey treat that I have been making for years.
What kind of chocolate is best for brownies?
It is best to use chocolate with a high cacao bean percentage.
If you have ever wondered what this percentage means, it is a general indicator of sweetness and flavor intensity. The higher the percentage, the stronger and less sweet the taste.
We don’t want to bake the sugar or other flavorings into these bars because we will be adding them to our brownies.
To avoid this, I suggest using chocolate with a cacao content between 60-70%. Semi-sweet chocolate can also be used.
How to get rid of that Crinkle Top
The top of my ideal brownies has a perfectly crinkled layer with a shiny, flaky texture. There are many ways to achieve that wavy top layer, but this is the tried and tested method I use:
Whip the sugar and eggs until they are light and fluffy, just as you would with meringue. This is important for two reasons: it dissolves the sugar that leads to the crust and gives the brownies a fudgy, soft texture. Here, no cakey brownies.
Important Step #2: Melt chocolate and butter together. This will prevent the chocolate from freezing and make it easier to incorporate it into the meringue.
Step-by-Step Instructions
Put a small pot containing a few inches of water on your stovetop. Bring the water up to a rolling boil, then reduce it to a simmer.
Combine the butter and chocolate in a bowl large enough to fit over the pot but not touch the water.
Stir occasionally while placing the chocolate and butter over a pot of simmering liquid.
In a medium-sized bowl, beat the sugar (both brown sugar and granulated) and eggs until fluffy and light (about 3 minutes).
Pour the chocolate/butter mixture into the egg mixture and beat until it is just combined.
Add the baking cocoa and vanilla extract to the flour.
Fold in nine mini creme eggs once the ingredients have been fully incorporated.
Pour the batter into an 8″ square pan lined with parchment paper.
Cut the mini creme eggs in half and the larger creme eggs into quarters. Then, press them into the batter.
Bake at 350F until the toothpick comes out clean.
Allow the brownies in the pan to cool before adding the melted chocolate.
When they have been frozen for a few hours, creme eggs are easier to cut and less likely to break. Use a large, blunt knife to make a groove along the seam. Then, using both hands, press down the handle to cut through the egg.
Use a BOX Mix
It’s no joke that groceries are expensive these days. You could upgrade to a box brownie mix by spending less than the cost of chocolate for this recipe. If you’re looking to save money and time, then I can help.
This recipe can be adapted to a mix in a box:
Follow the instructions on the box mix to make the batter. If you choose a box mix that is 9″x13″, you will need to add more creme eggs.
Pour the batter into your pan, and then press the halves of the creme eggs into the top. Bake according to the instructions on the package.
Pour melted chocolate over the brownies.
Expert Tips
Checking for doneness: When a toothpick is inserted into the middle, it comes out with gummy crumbs and no raw batter. It’s always better to bake brownies less than you think they should be.
Easy Slicing: It’s easiest to cut brownies after they have been chilled for a few hours or overnight.
Storage: These chocolate brownies should be eaten within 3-4 days and stored at room temperature in an airtight container. These brownies can be frozen for up to three months if they are wrapped in plastic.
1/2 Unsalted Butter, Cubed
6 oz Chocolate between 60-70% cocoa + extra for garnish/drizzle
3/4 Granulated sugar
1/4 Light brown sugar
1 tsp vanilla extract
Three large eggs
1/4 baking cocoa
3/4 All purpose Flour
1/4 tsp Salt
12 Mini creme eggs frozen
3 Full-size creme eggs frozen
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Instructions
Mix the chocolate and butter in a medium-sized bowl.
Place the pot over simmering water. Stir until the chocolate is melted.
In a separate mixing bowl, beat the sugar (both granulated and brown) and eggs until fluffy and light (about 3 minutes).
Pour the chocolate/butter mixture into the egg mixture and mix until combined.
Add the baking cocoa and salt to the flour.
Fold in nine mini eggs once all ingredients have been fully incorporated.
Pour the batter into an 8″ square pan lined with parchment paper.
Cut the mini eggs in half and the full-size creme eggs into halves. Then, press them into the batter.
Bake at 350F between 30-35 minutes.
Allow the brownies in the pan to cool.
Slice and drizzle with melted chocolate.
