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Creme Egg Brownies

Chewy fudge brownies, topped with candy creme eggs
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Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Course: Dessert
Cuisine: American
Keyword: brownies, creme egg, easter, fudge
Servings: 16 brownies

Ingredients

  • 90 g all purpose flour
  • ½ tsp. salt
  • 113 g unsalted butter
  • 180 g semi sweet chocolate chips
  • 200 g granulated sugar
  • 25 g dutch process cocoa
  • 2 eggs room temperature
  • 1 tsp. vanilla extract
  • 8 mini creme eggs cut in half lengthwise

Instructions

  1. Preheat the oven to 350°F / 175°C. Grease and line a 8" square pan with butter and parchment paper.
  2. Cut 8 mini creme eggs lengthwise for topping the brownies. Set aside.
  3. In a medium saucepan set over medium heat, melt together the butter and chocolate. Turn off the heat.
  4. Immediately whisk in the sugar.
  5. Whisk in the eggs vigorously for 2 minutes (this is important for getting that crackled top!)
  6. Whisk in the cocoa powder.
  7. Add in the flour and salt. Whisk together just until no flour streaks remain.
  8. Pour the brownie batter into the prepared pan. Place the mini eggs facing up on top of the batter. Bake for 25-30 minutes, or until the brownies are set on the outside and only slightly jiggle in the center.
  9. Wait for the brownies to fully cool before cutting. Serve and enjoy!