Delicious Easter Egg Brownies

This Easter egg brownie recipe transforms a classic chocolate treat into a festive spring delight with hidden surprises of creamy fondant eggs baked right in. The contrast between the rich, fudgy brownie and the sweet, gooey egg center creates an irresistible dessert that's perfect for your Easter celebration.

I first made these brownies for my niece's Easter egg hunt party, and they became an instant tradition. The children's faces lit up when they discovered the secret hiding inside each square, and now these brownies are requested every spring without fail.

Ingredients

• Creme eggs chilled in freezer ensures they cut cleanly and maintain their shape during baking
• Dark chocolate provides deep flavor foundation look for bars with 70% cocoa for best results
• Unsalted butter creates that signature brownie richness and allows you to control salt levels
• Cocoa powder intensifies the chocolate flavor while maintaining fudgy texture
• Large eggs provide structure and richness essential for that perfect brownie crackle top
• Caster sugar and light brown sugar combination offers both sweetness and caramel notes
• Vanilla bean paste provides more intense flavor than extract with beautiful flecks throughout
• Plain flour just enough for structure without becoming cakey
• Fine sea salt enhances all the chocolate flavors without tasting salty
• Shortbread biscuits optional but brilliant for adding texture and helping eggs stay in place

Step-by-Step Instructions

Prep and freeze

Place creme eggs in the freezer for at least 30 minutes. This crucial step ensures they'll slice cleanly without crumbling and helps them maintain structure during baking. Meanwhile prepare your baking tin by greasing thoroughly and lining with parchment paper with overhang for easy removal. Preheat oven to 180C/160C Fan/Gas 4 to ensure consistent baking.

Create chocolate base

Set up a double boiler by placing chocolate, butter and cocoa powder in a heatproof bowl over simmering water without letting the bowl touch the water. Stir frequently until completely melted and smooth with no lumps remaining. This gentle melting method prevents the chocolate from burning or seizing. Remove from heat once melted to prevent overheating.

Mix wet ingredients

In a separate large bowl whisk eggs, caster sugar, light brown sugar and vanilla until the mixture becomes smooth and slightly increased in volume. This incorporates air and helps develop that characteristic crackly brownie top. Pour this mixture into your melted chocolate mixture and fold together until fully combined and glossy.

Complete the batter

Add flour and salt to your chocolate mixture and gently fold until just combined, being careful not to overmix which would develop gluten and make brownies tough. If using shortbread biscuits, fold them in now they add wonderful texture contrast and help support the creme eggs in the batter. Pour this thick, luscious batter into your prepared tin, spreading evenly to the corners.

Add the eggs and bake

Remove eggs from freezer and slice each one in half vertically with a sharp knife. Carefully place each half into the brownie batter with the creamy centers facing upward so they're visible after baking. Space them evenly throughout the pan. Bake for 27 to 30 minutes until just set around the edges but still slightly soft in the center for the perfect fudgy texture.

Cool and serve

Allow brownies to cool completely in the tin, which might take 1 to 2 hours. The cooling process is essential for the brownies to set properly and makes cutting much cleaner. Once cooled, lift out using the parchment overhang and slice into squares, making sure each serving gets some of the creme egg goodness.

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The creme eggs are truly the star of this recipe. The first time I made these brownies, my daughter insisted we try different egg varieties each year. Now we have a family tradition of voting on our favorite combination, with mini caramel eggs narrowly winning last year's contest over the classic creme.

Make Ahead and Storage

These Easter egg brownies actually taste even better the day after baking as the flavors have time to develop and meld together. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The cold brownies become even more fudgy and chewy when refrigerated, which many people prefer. You can also freeze cut brownies wrapped individually in plastic wrap and stored in freezer bags for up to 3 months. Thaw at room temperature for about an hour before serving.

Perfect Texture Tips

The key to achieving that perfect brownie texture is knowing exactly when to take them out of the oven. Look for edges that are set and slightly pulled away from the pan, while the center still looks slightly underdone. A toothpick inserted about 2 inches from the edge should come out with a few moist crumbs, not completely clean. Remember that brownies continue to cook slightly from residual heat after removal from the oven. For extra fudgy brownies, consider chilling them in the refrigerator before cutting.

Festive Variations

While this recipe calls for traditional creme eggs, feel free to experiment with different varieties to match your Easter color scheme or flavor preferences. Mini eggs work wonderfully when pressed into the top of the batter just before baking. For a more elegant adult version, replace the creme eggs with high quality dark chocolate truffles and add a tablespoon of espresso powder to the batter. During other seasons, adapt this recipe by using seasonal chocolates like peppermint patties for Christmas or peanut butter cups for Halloween.

Serving Suggestions

These indulgent brownies are perfect on their own but transform into a spectacular dessert when served warm with a scoop of vanilla ice cream. For Easter brunch, arrange on a tiered cake stand with fresh berries and sprigs of mint for a centerpiece worthy display. A light dusting of powdered sugar adds a snow like finish that highlights the colorful egg centers. For children's parties, add pastel colored sprinkles to the top before baking for extra festive appeal.

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Commonly Asked Questions

→ Why do you need to freeze the creme eggs before making the brownies?

Freezing the creme eggs serves two important purposes: it makes them easier to cut cleanly in half without crumbling, and it prevents them from melting too quickly in the oven. This helps maintain the distinctive appearance of the fondant centers in the finished brownies.

→ Can I use different types of chocolate eggs for this brownie?

Yes, you can experiment with different fondant-filled chocolate eggs. Caramel eggs, mini eggs, or other similar confections would work well. Just ensure they're frozen before slicing and placing them in the batter.

→ Are the shortbread biscuits necessary in this brownie?

The shortbread biscuits are optional but recommended. They add texture and, more importantly, help provide structure to the batter which supports the creme eggs and prevents them from sinking to the bottom during baking.

→ How do I know when these brownies are properly baked?

The brownies should be baked for 27-30 minutes until just set. They're done when the edges appear firm but the center still has a slight wobble. Remember that brownies continue to set as they cool, so it's better to slightly underbake than overbake them.

→ Can I make these brownies ahead of time for an Easter gathering?

Absolutely! These brownies keep well in an airtight container for 3-4 days. You can prepare them 1-2 days before your gathering, which allows the flavors to develop even further. Just be sure they're completely cooled before storing.

→ What's the best way to cut these brownies into neat squares?

For clean cuts, ensure the brownies are completely cooled. Use a sharp knife, wiping the blade clean between cuts. For extra precision, refrigerate the brownies for 30 minutes before cutting, or use a plastic knife which surprisingly gives very clean cuts through brownies.