Inspired by Nigella’s classic brownie recipe, this is your go-to chocolate traybake… How will you eat yours?! It’s no secret that I’m a brownie fan (who isn’t?!) They are so easy to make, quick and perfect for a birthday cake alternative or to give as a present. I couldn’t quite believe that I hadn’t attempted a Creme Egg version before. (Those who know me well already know I have quite a large repertoire of Creme Egg-related desserts.) I made a Creme Egg Cheesecake back in 2015 that actually broke the internet (this is a heartwarming tale about how the internet can be a really good place!) From then on, my love of Creme Eggs has been all enduring, and all things chocolatey to be honest. This ties in nicely with Easter indulgence, which is why you’ll find many sweet treats with this celebration in mind here (see below for other recipes). You can make them as a stand alone treat or as a pudding to a full Easter meal.
Why you’ll love this BRownie recipe
⭐️ Total chocolatey, heavenly indulgence ⭐️ Easy baking for impressive results ⭐️ Perfect for gifts or guests Can you freeze chocolate brownies? The short answer is – yes! After cutting them into portions, when they are completely cool, wrap in baking paper and freeze for up to 3 months. Defrost at room temperature for a treat whenever you fancy. Be sure to resist and let your brownies cool down fully before cutting. They will fall into a mess if you cut them before they are cold. Take care to ensure that the Creme Eggs are placed so that each piece of finished brownie will have one in it. To be extra sure that the Creme Eggs don’t melt when you are baking the brownies, pop them in the fridge or freezer for an hour (or more or less depending on how much time you have!) before using. This will stop them collapsing during the baking process.
