Creme Egg Brookie Traybake
- Preparation and cooking time
- Prep: -
- Cook: -
- Makes 12 Brookies
- 250g Unsalted butter, melted
- 300g granulated sugar
- 3 Eggs
- 1tsp natural vanilla extract
- 300g Plain flour, split into 50g and 250g
- tsp bicarbonate of soda
- 200g dark chocolate chips, or a chopped up bar, split into 150g and 50g
- 6 creme eggs halved
- STEP 1
Preheat your oven to 160°C (fan).
- STEP 2
In the microwaveable bowl, melt 150g of the dark chocolate in 30 second increments, being careful not to burn it. Set to one side.
- STEP 3
In the other mixing bowl, combine the melted butter and sugar with the spatula followed by the eggs and vanilla. Mix until everything is combined.
- STEP 4
Pour 350g of this mixture into the melted dark chocolate and mix thoroughly before folding in 50g of flour. This is your brownie base – pour this into your lined tin and spread evenly using the spatula or the back of the teaspoon. Pop this in the freezer while you make the cookie topping.
- STEP 5
To make the cookie topping, add the rest of the plain flour (250g) and bicarbonate to the remainder of the butter, sugar and egg mixture. Combine with a cleaned spatula until smooth, then fold in the leftover 50g of dark chocolate chips/chunks. Take the brownie base out of the freezer and spread the cookie dough evenly on top.
- STEP 6
Bake for 30-35 minutes until risen and golden on top. Allow to cool slightly before gently pressing the Creme Egg halves into the baked Brookie.
- STEP 7
Once the Brookie has cooled completely in the tin, remove it and cut it into portions.