Charlotte’s Gluten Free Creme Egg Brownies

If your house is anything like ours then you will still have loads of Easter chocolate around. To stop my little girl, Evie, eating it all at once we decided to make some gluten free brownies for my sister who is a coeliac, making them even more special with the addition of creme eggs on top! After a week of school holidays Evie was more than happy to get stuck in, with only a little direction from me (and help handling the hot stuff). Even if you don’t feel like a whizz in the kitchen you should give these a go. Evie pretty much did everything herself, so if she can do it, you can too! If you want to make normal brownies then just switch the gluten free flour for normal self-raising flour.

What you will need:

  • 200g 70% dark chocolate
  • 140g butter, cut into pieces
  • 4 large eggs
  • 225g golden caster sugar
  • 100g gluten free white self-raising flour
  • 1.5 tbsp cocoa powder
  • 9 crème eggs

What you need to do:

Preheat the oven to 180℃ and line a rectangular tin with baking paper, I used one that was 29cm x 19cm x 4cm but no need to get hung up on the details – you can just use what you’ve got that’s close.

Put a glass bowl over a pan of simmering water and break up 175g of the chocolate into the bowl, along with the butter. When melted, take the bowl off the heat and put aside to cool down a bit.

Take three of the crème eggs, remove the fondant and keep in a bowl to one side, without letting any cheeky children (or their fathers) pinch it. Chop the crème egg shells into small chunks and set aside.

Whisk up the eggs and sugar together in a large bowl using an electric hand mixer on maximum speed, until they are thick, pale, fluffy and about twice the size they were when you started. Pour in the cooled melted chocolate, gently folding it in. This takes a while, as the chocolate sinks to the bottom, but just keep going and it will gradually all mix together. Then sift the flour and cocoa into the mixture, gently folding again.

Chop up the rest of the chocolate and stir it into the mixture with the chopped crème egg shells.

Pour the mixture into the tin and spread it into the corners. Bake for about 15 – 20 minutes, or until the middle is just set and the top is crusty. Using a sharp knife, dip it into hot water and use it to cut the crème eggs into halves, then pop them on top of the mix. Then put them back into the oven for another 5 – 10 minutes

Remove from the oven and leave to cool in the tray. Once cool use the fondant from the first three crème eggs you set aside to decorate the top and then cut them into squares.

Making sure not to forget that the chef gets to lick the spoon!

OK, so confession time. Evie and I got a bit impatient and we put half of the crème egg halves on too early which made them sink into the brownie. This meant a surprise crème egg in the middle of the brownie for some people, which didn’t look quite as pretty, but they were still really tasty!

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