Cream egg brownies perfect rainy day activity!
Bring the fun of Easter magic to your kitchen with our irresistibly fun Easter egg brownies! These decadent treats are not only rich and chocolatey but also full of festive cheer. The optional biscuits in the recipe add a little extra structure to the batter, making sure your fondant-filled chocolate eggs stay perfectly in place while baking, no slipping or sinking here!
What makes this recipe even better is how quick and easy it is to whip up. With less than 30 minutes of preparation and a bake time of 30 minutes to 1 hour, depending on how gooey or firm you like your brownies, you can have a tray of delicious Easter treats ready in no time.
This is the perfect activity to get the kids involved in the kitchen. From breaking the chocolate eggs to sprinkling them on top, little hands will love helping out, keeping them happily entertained while creating a masterpiece they’ll be proud to show off. The final result is a show-stopping Easter traybake that’s as fun to make as it is to eat-gooey, chocolatey, and filled with hidden pockets of sweet fondant, it’s guaranteed to delight everyone at the Easter table.
So roll up your sleeves, grab your chocolate eggs, and turn your baking session into a joyful Easter celebration that’s full of laughter, creativity, and, of course, the most delicious brownies you’ll ever taste!
Cream egg brownies- ingredient list!
Five creme eggs and 175g/6 oz of broken dark chocolate
175g/6oz of unsalted butter + an additional 2 tablespoons of cocoa powder for greasing
150g/5½oz of caster sugar, three large free-range eggs, and 150g/5½oz of light brown sugar
One teaspoon of vanilla bean paste
A quarter teaspoon of fine sea salt, 150g/5½ ounces of shortbread biscuits, roughly chopped (optional), and 115g/4 ounces of plain flour
Cream egg brownies- step by step instruction guide!
Step 1
Place the chocolate eggs in the freezer for a short while before you start baking. Chilling them first makes it much easier to cut them cleanly later on and helps ensure they don’t melt too much when they’re baked inside the brownies. While the eggs are chilling, prepare your baking tin: grease a square 20cm (8in) cake tin thoroughly, then line it with baking paper. Make sure the paper comes up the sides of the tin to make it easier to lift the brownies out once they’re cooked.
Step 2
Next, preheat your oven to 180°C (160°C Fan/Gas 4) so it reaches the perfect temperature while you assemble your batter. Preheating ensures your brownies bake evenly and get that rich, fudgy texture we’re aiming for. Taking these simple steps before mixing the batter will save you time later and help guarantee a perfectly structured, gooey, and chocolatey Easter traybake.
Step 3
Place the chocolate, butter, and cocoa powder in a heatproof glass bowl. Set the bowl over a saucepan of gently simmering water, making sure that the bottom of the bowl does not touch the water- this creates a gentle, indirect heat that will melt the ingredients smoothly without burning them. Stir continuously until the chocolate and butter are completely melted and combined into a glossy, rich mixture. Once fully melted, remove the bowl from the heat and set it aside to cool slightly while you prepare the other ingredients.
Step 4
In a separate large mixing bowl, whisk together the eggs, caster sugar, light brown sugar, and vanilla extract until the mixture is smooth, pale, and slightly frothy. This will help incorporate air into your batter, giving the brownies a nice texture. Slowly pour the egg and sugar mixture into the melted chocolate mixture and stir thoroughly until everything is well combined and silky.
Step 5
Next, add the flour and salt to the chocolate-egg mixture and fold them in carefully until the batter is smooth and even. Take care not to overmix, as this could make the brownies tough instead of fudgy. Once the batter is ready, gently fold in the shortbread pieces (if using), which will add a delightful crunch and help support the chocolate eggs when baked.
Step 6
Finally, pour the completed brownie mixture into your prepared, lined cake tin, spreading it evenly with a spatula so it reaches all corners. The tin is now ready to go into the oven for baking, bringing you one step closer to a delicious, gooey Easter treat.
Step 7
Remove the chocolate eggs from the freezer and carefully cut each one in half vertically with a sharp knife. This is made much easier by freezing them in advance, which also keeps them from melting or shattering. Slice the egg halves and delicately nestle them into the brownie mixture, insides facing up, so that when they are baked, the gooey fondant centers show through. To make each square a visually pleasing Easter surprise, distribute them equally throughout the batter.
Step 8
The brownies should be moist and fudgy in the center but just set around the edges after 27 to 30 minutes of baking in a preheated oven. Watch carefully when baking, as underbaking might make them too squishy to cut cleanly, while overbaking can dry up the gooey cores.
Step 9
Once baked, remove the tray from the oven and allow the brownies to cool completely in the tin. This cooling step is important, as it lets the chocolate eggs firm up slightly and makes the brownies easier to cut. When fully cooled, lift the brownies out using the baking paper and slice them into generous squares, each one hiding a delightful, fondant-filled chocolate egg surprise. These traybakes are perfect for sharing with family or keeping as a festive treat to enjoy throughout the Easter weekend.