As Easter is just around the corner I have some yummy cake recipes coming up on the blog this week.
Are you looking for a Gluten Free Easter cake?
If so you are in luck as today I have this yummy Creme egg recipe to share with you.
Serves: 12 brownies
How about trying this Gluten Free Easter Creme Egg Brownies recipe out?
I am sharing a gluten free recipe from Delicious Alchemy.
This seasonal take on our delicious, squidgy brownies makes them an eggs-cellent treat!
Serves: 12 brownies
Prep Time: 10 mins
Cooking Time: 18-22 mins
What you need:
What you do:
Step 1
Preheat the oven to 180C /160C fan. Line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the edge of the tin.
Step 2
Add the brownie mix to a bowl. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter. Lightly beat the eggs, add to the mix and stir together well. Spread the batter into the tin and smooth the top.
Step 3
Chop your Creme Eggs in half, and lay them out on top of the brownie mixture. We’ve used normal-sized Creme Eggs here, but feel free to use mini ones if you would prefer. Bake for 18-22 minutes.
Step 4
When they’re done, leave them to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack. Use the paper to help you. Leave to cool completely before slicing.
Cooking Time: 18-22 mins
What you need:
- 1 x 400g Delicious Alchemy chocolate brownie mix
- 100g unsalted butter or dairy free alternative
- 2 large eggs
- 5 Cadbury’s Creme Eggs
What you do:
Step 1
Preheat the oven to 180C /160C fan. Line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the edge of the tin.
Step 2
Add the brownie mix to a bowl. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter. Lightly beat the eggs, add to the mix and stir together well. Spread the batter into the tin and smooth the top.
Step 3
Chop your Creme Eggs in half, and lay them out on top of the brownie mixture. We’ve used normal-sized Creme Eggs here, but feel free to use mini ones if you would prefer. Bake for 18-22 minutes.
Step 4
When they’re done, leave them to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack. Use the paper to help you. Leave to cool completely before slicing.
Recipe and image courtesy of Delicious Alchemy
What do you think?
Fancy making this gluten free Easter creme egg brownie recipe out?
