This Creme Egg Brownies recipe is a delicious, chocolatey Easter dessert. Homemade chocolate brownies are topped with open Cadbury eggs, letting the creme drizzle out.
Preheat oven to 350 degrees Fahrenheit and prepare a 9x13 baking dish with parchment paper and cooking spray. Set aside.
In a mixing bowl, add in the butter, granulated sugar and brown sugar. With a stand or hand mixer, mix until well combined.
Add in the eggs, vanilla extract, and salt. Mix until the eggs are fully incorporated.
Continue with sifting in the flour and cocoa powder a little at a time. Mix in between intervals until fully combined.
If you choose to add in the espresso powder, mix until fully incorporated.
Fold in the mini eggs and mini chocolate chips.
Pour the batter into the prepared pan. Bake for 20 minutes. Once the 20 minutes are up, leave the oven on.
Remove the brownies and evenly place the crème eggs on top with the open side facing up, slightly pressing them down into the brownie. Return the pan to the oven and bake for an additional 5-10 minutes. [Note: The brownies will appear a tad undercooked in the center. This is okay as they will set while cooling. They should not be runny.]
Allow the brownies to cool for at least 30 minutes before serving.