Easter just got even sweeter with these Gooey Easter Brownies! I’m super excited to share this easy and delicious recipe with you all. Inspired by a recipe from the @mob Comfort cookbook, these brownies are loaded with creamy creme eggs and mini eggs for that extra Easter touch. They’re indulgent, chocolatey, and so simple to make! Whether you’re baking for family, friends, or just treating yourself, these brownies are sure to be a hit. Let’s get baking!
Method
Preheat the Oven and Prepare the Tin
First, preheat your oven to 180°C/160°C fan/gas mark 4 to ensure it’s at the right temperature for baking. While the oven is heating up, grease your 20cm brownie tin (or a high-sided roasting tray) with butter and line the base with baking paper. This will ensure the brownies come out easily after baking, and the edges don’t stick to the tin.
Melt the Chocolate
Next, take the dark chocolate and snap it into a heatproof bowl. Add the butter and a large pinch of sea salt to the bowl. Then, melt the mixture over a pan of simmering water, also known as a double boiler method. If you prefer, you can use the microwave in 30-second bursts, stirring in between. Once the mixture is melted and smooth, set it aside to cool slightly. The reason for letting it cool is to prevent it from curdling the eggs when mixed later.
Prepare the Chocolate and Creme Eggs
While the chocolate is cooling, chop your milk chocolate into rough pieces. This gives you nice chunks throughout your brownies. Also, take the three creme eggs and carefully halve them. Set both the chopped milk chocolate and the halved creme eggs aside for later use.
Whisk the Eggs and Sugar
Now, grab a large mixing bowl and measure out the sugar. Crack the three eggs into the bowl with the sugar. Whisk them together using a hand whisk or electric mixer until the mixture doubles in size and becomes light and fluffy. This step is important because it helps to incorporate air into the batter, making the brownies light and airy in texture.
Combine the Wet and Dry Ingredients
Once the egg and sugar mixture is ready, pour in the melted chocolate mixture, and stir gently to combine. Afterward, sift the self-raising flour and cocoa powder into the bowl to avoid lumps. Gently whisk the mixture until all the ingredients are well combined, but be careful not to overmix. Over-mixing can lead to dense brownies, and we’re aiming for a gooey texture!
Stir in the Milk Chocolate Chunks
Once your batter is combined, it’s time to stir in the chopped milk chocolate. This will give you little bursts of chocolatey goodness in each bite of brownie. Gently fold it into the batter, making sure the chunks are evenly distributed throughout the mixture.
Assemble the Brownies
Now that your brownie batter is ready, pour it into the prepared brownie tin. Spread it evenly across the bottom, making sure it covers all edges. Next, take your halved creme eggs and mini eggs, and gently press them into the batter. Don’t forget to sprinkle another pinch of sea salt on top for that perfect sweet-and-salty balance.
Bake the Brownies
Place the tin in the oven and bake for around 30 minutes. Keep an eye on them after the 25-minute mark. You’ll know they’re done when the edges are set and the center still has a slight wobble when you gently shake the tin. This ensures the brownies stay gooey and indulgent in the middle. If you prefer them a bit firmer, you can bake them a few extra minutes, but keep the wobble for that special gooey effect!
Cool and Slice
Once the brownies are done, remove them from the oven and let them cool. If you can resist the temptation, allow them to cool for about 10-15 minutes. Afterward, cut them into 10-12 squares, depending on how large you like your portions. These brownies are so rich and chocolatey, so a small slice is plenty!
Necessary Tools:
- 20cm brownie tin or a high-sided roasting tray
- Butter and baking paper for greasing the tin
- Heatproof bowl for melting chocolate
- Whisk for mixing
- Measuring spoons and scales
- Knife for chopping chocolate and eggs
Gooey Easter Brownies Recipe (Easy Creme Egg and Mini Egg Brownies)
Cuisine: AmericanDifficulty: Easy12
servings10
minutes30
minutes40
minutesIngredients
200g dark chocolate
250g butter (I used @lurpakuk)
2 large pinches of sea salt (I used @maldonsalt)
100g milk chocolate
300g caster sugar
3 eggs (I love @clarence_court eggs!)
60g self-raising flour
60g cocoa powder
Extras: 3 creme eggs, halved, and a handful of mini eggs
Directions
- Preheat your oven to 180°C/160°C fan/gas mark 4. Grease your 20cm brownie tin (or a high-sided roasting tray) with butter and line the base with baking paper.
- Snap the dark chocolate into a heatproof bowl. Add the butter and a big pinch of salt. Melt over a pan of simmering water or in the microwave in 30-second bursts. Let it cool slightly.
- Chop the milk chocolate roughly and halve the creme eggs. Set these aside for later.
- In a large bowl, measure the sugar and crack in the eggs. Whisk them together until the mixture has doubled in size and is light and fluffy.
- Pour in the melted chocolate mixture and add the flour and cocoa powder. Whisk briefly until everything is combined. Then, stir in your chopped milk chocolate.
- Pour the brownie batter into your tin. Add the halved creme eggs, mini eggs, and another pinch of sea salt. Bake for 30 minutes or until the edges are set, and the center still has a nice wobble.
- Let the brownies cool (if you can resist!) and then cut them into 10-12 squares. Enjoy!
Notes
- When melting the chocolate, be careful not to overheat it! Stir it frequently and remove it from the heat as soon as it’s melted to avoid burning.
- Make sure your brownie batter is well-mixed, but avoid overmixing once the flour is added. This can lead to dense brownies.
- Remember to check the center of the brownies around the 30-minute mark. They should be set at the edges but still have a slight wobble in the center for that perfect gooey texture.
Serving Suggestions:
These Gooey Easter Brownies are perfect on their own, but you can serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They’re also great with a hot cup of coffee or milk the ultimate comfort combo!
Fun Fact:
Did you know that the creme egg was first introduced in 1963? It has been a classic Easter treat ever since! Mixing it into brownies takes it to a whole new level of deliciousness.
Conclusion:
These Gooey Easter Brownies are the perfect way to celebrate Easter with a sweet, chocolatey twist. They’re quick, easy, and utterly delicious. Trust me, you’ll be making these year after year. Whether it’s for an Easter treat or just because you’re craving something indulgent, these brownies will hit the spot every time. Enjoy!
