People are making custard egg brownies and they look delicious

Is there anything better than egg custard brownies?

With all Easter treats are hitting the shelves, it’s the perfect time to get into baking.

And with Easter weekend just around the corner, people are baking egg custard brownies — and they look delicious. The mouth-watering snack consists of gooey chocolate brownies, loaded with creme eggs. And they are so easy to make.

So how can you create them at home?

We’ve added a handy recipe below…

  • 200g unsalted butter
  • 200g dark chocolate
  • 100g plain flour
  • 60g cocoa powder
  • 3 large eggs
  • 300g caster sugar
  • Chopped milk and white chocolate (small)
  • Creme Eggs, halved
  1. Preheat the oven to 190C/170C Hot Fan/Gas 5 before lining a cake mould.
  2. Melt the butter, before adding the sugar and chocolate. Stir until melted, before incorporating the eggs, flour and cocoa powder.
  3. Add the chocolate pieces and pour the mixture into the mold before baking for about half an hour.
  4. Halfway through baking, place the halved creme eggs on top of the brownie and return to the oven.
  5. Make sure you don’t overbake your brownies, because you still want them to have that gooey texture.
  6. Let cool before slicing and devouring!

In other Easter baking news, we recently told you how to make Mini Egg rocky roads.

The classic rock roads are filled with mouth-watering bits of mini eggs, and the best part is that they’re so easy to make.

First, you’ll need to take at least two large milk chocolate bars – or better yet, opt for the Mini Egg chocolate bars – before breaking into cubes and melting.

Then, add mini eggs, mini cremes, mini marshmallows — and any other treats you like, like cornflakes or crushed cookies — to a bowl and mix them together.

Pour over your melted chocolate and stir again until the mixture and chocolate are well combined.

Then, transfer the mixture to a lined pan, before garnishing with additional mini eggs and any other toppings of your choice.

Leave to set in the refrigerator for a few hours before cutting into slices.

Now all that remains is to decide which recipe to make first…

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