Easter Egg Brownies



  • 280g dark chocolate chips
  • 250g butter
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 5 Cadbury Creme Eggs


  1. Preheat oven to 150C.
  2. Heat butter and chocolate chips in a saucepan over low heat, stirring often to avoid burning. Once the chocolate is melted, cool the mix to room temperature in a tub of cool water.
  3. Combine the eggs and sugar in a mixing bowl and stir until they’re light and fluffy. Add the vanilla and salt and stir gently to combine.
  4. Gradually add the flour to the egg mixture and fold through. Stir in the cooled chocolate and mix thoroughly.
  5. Pour batter into a baking tin lined with baking paper and spread evenly. Bake for 15 minutes. Chop the creme eggs into 4 even pieces. Remove the brownies from the oven.Place the cut eggs evenly over the half baked brownies. Return brownies to oven and bake for an additional 15-18 minutes. The brownies are done when moist crumbs stick to a toothpick inserted in the centre.


Ingredients for Easter Egg Brownies

Billington - Muscovado Sugar Dark (500g)

$2.99 ea

Billington - Muscovado Sugar Light (500g)

$2.99 ea

Csr Brown Sugar 500g

$2.99 ea

Fbw Plain Flour 1kg

$1.49 ea

Golden Shore - Sugar White (1kg)

$1.99 ea

Golden Shore Caster Sugar (1kg)

$2.59 ea

Maldon - Sea Salt Flakes (240g)

$9.49 ea

Mulloon Creek Eggs Organic 500g

$8.99 ea

Murray River Salt Box 250g

$9.49 ea

Pepe Saya - Butter Salted (225g)

$8.49 ea

Pepe Saya - Butter Unsalted (225g)

$8.49 ea

Westgold Butter Unsalted 250g

$1.99 ea