Gluten free Creme Egg brownies recipe – the ULTIMATE Easter baking project! You only need eight ingredients and one of them is Creme Eggs!
How to make Gluten Free Creme Egg Brownies Recipe
Ingredients
- 7 oz 70% dark chocolate
- 3.5 oz Milk chocolate
- 9 oz Unsalted butter
- 1 ¾ cups Soft light brown sugar
- 4 Large eggs
- 1 heaped cup gluten-free measure-for-measure flour
- Two 7 oz package Mini Cadbury Creme Eggs
- 5 Cadbury Creme Eggs, Halved
Directions
- Preheat the oven to 180℃/350F fan, 200℃/400F or Gas Mark 6.
- Line a baking tray with baking paper (I used a 25x25cm tin).
- Melt the milk and dark chocolate, butter and sugar together over a low heat.
- Once they are melted remove from the heat and leave to cool for 5-10 minutes.
- Beat in each egg, one by one.
- Stir in the flour.
- Pour about half of the batter into your tin.
- Evenly spread the whole mini Creme Eggs over the mixture.
- Top with the remaining batter and smooth out with a spatula.
- Half 5 Creme Eggs and then spread them evenly over the top of the mixture. (I placed them so that each piece had a part of a Creme Egg on).
- Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don’t overbake them!
Tips
Don’t overcook! One of the key elements to brownies is not over cooking them. This is what gives them the gooey brownie texture (different to regular chocolate cake). Cook until just set.
Let them cool Be sure to resist and let your brownies cool down fully before cutting. They will fall into a mess if you cut them before they are cold.
Distribute the Creme Eggs evenly Take care to ensure that the Creme Eggs are placed so that each piece of finished brownie will have one in it.
To stop the Creme Eggs melting To be extra sure that the Creme Eggs don’t melt when you are baking the brownies, pop them in the fridge or freezer for an hour (or more or less depending on how much time you have!) before using. This will stop them collapsing during the baking process.
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