Equipment
Ingredients
Brownie Batter
- 175 g dark chocolate, broken into small pieces
- 175 g unsalted butter, cubed
- 6 g cocoa powder
- 3 eggs, free-range
- 150 g caster sugar
- 150 g light brown sugar
- 5 ml vanilla bean paste
- 115 g plain flour
- 3 g sea salt
- 150 g shortbread biscuits, roughly chopped
Topping
- 5 creme eggs, frozen
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 320 kcal
- Protein
- 5 g
- Carbohydrates
- 37 g
- Fat
- 18 g
- Fiber
- 1 g
- Sugar
- 24 g
- Sodium
- 137 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 109 mg
- Potassium
- 127 mg
- Calcium
- 33 mg
- Iron
- 1.9 mg
- Magnesium
- 25 mg
- Phosphorus
- 87 mg
- Zinc
- 0.7 mg
- Vitamin A
- 110 mcg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.17 mg
- Niacin
- 0.8 mg
- Folate
- 30 mcg
- Water
- 20 g
- Alcohol
- 0 g
- Caffeine
- 6 mg
Sources: USDA FoodData Central
Method
Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens.
Grease the 20cm square cake tin and line it with baking parchment.
Place dark chocolate, butter, and cocoa powder in a heatproof glass bowl over a saucepan of simmering water (bain-marie), ensuring the water does not touch the bowl.
Whisk together the eggs, caster sugar, light brown sugar, and vanilla bean paste in a separate bowl until fully combined.
Pour the egg mixture into the melted chocolate mixture and stir thoroughly.
Gently fold the plain flour and sea salt into the chocolate mixture until no dry streaks remain.
Stir the chopped shortbread biscuits into the batter.
Transfer the batter into the prepared cake tin, smoothing the surface.
Slice the frozen creme eggs in half vertically with a sharp knife.
Arrange the halved creme eggs on top of the batter, cut-side up, pressing them slightly into the surface.
Bake for 27 to 30 minutes at 180°C (350°F).
Allow the brownies to cool completely in the tin before slicing into 16 squares.
Chef's Notes
- For an even richer chocolate flavor, use a high-quality dark chocolate with at least 70% cocoa solids.
- Don't overmix the flour into the batter; this can lead to tough brownies. Stop folding as soon as no dry streaks remain.
- Ensure your Creme Eggs are frozen before slicing. This will prevent the fondant from oozing out too much during baking.
- Cooling the brownies completely is crucial for achieving that desirable dense, fudgy texture. Slicing them warm will result in a messier finish.
- If you don't have Creme Eggs, consider using other chocolate-filled Easter eggs or even chunks of your favorite chocolate bar for a similar effect.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Wrap individual squares tightly.
Reheating: Consume at room temperature or microwave for 10 seconds to soften chocolate.
Troubleshooting
Creme eggs melted into the batter or disappeared
Cause: The creme eggs were not frozen before slicing and baking.
Fix: Cannot be fixed once baked.
Prevention: Freeze the creme eggs for at least 2 hours before use.
Brownies are dry and crumbly
Cause: Overbaking or using too much flour.
Fix: Serve with cream or ice cream to add moisture.
Prevention: Remove from oven when the center still has a slight wobble.
Cultural Context
While brownies are an American invention, this recipe showcases a British interpretation, particularly in its association with Easter. The use of Creme Eggs as a topping is a distinctly British tradition, making these brownies a festive treat for the Easter holiday, often enjoyed at family gatherings or as a celebratory dessert.
