Gluten free Creme Egg brownies
Gluten free Creme Egg brownies are the ultimate Easter treat, and these ones are super fudgy and gooey with a delicious crunch and gooey centre from the Creme Eggs!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 slices
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g gluten free plain flour
- 40 g cocoa powder
- 1 tsp salt
- 6 Cadbury Creme Eggs
Preheat the oven to 180'C. Line an 8-inch square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
Sift in the flour and cocoa powder. Add the salt and then fold the dry ingredients into the mix gently. You don't want to over mix. Once combined, pour into the lined baking tin and spread out evenly.
Place the brownies in the oven and bake for 15 minutes. Meanwhile, cut the Creme Eggs in half length-ways.
After 15 minutes remove the brownies from the oven. Gently press the Creme Egg halves into the mixture cut side up. (spread them evenly and make sure they are not pressed in too far) Place back in the oven for 15 minutes.
Remove from the oven and cool on a wire rack completely before cutting them up and eating them!