Creme Egg® brownies
Lucy Cottle · bbcgoodfood.com · 2025 · 16
Against 1,221 brownie recipes
More egg than 98% of recipes and more leavening than 94%.
How it compares
Against the typical pan: the median of 1221 brownie recipes, per 100 g of flour.
- More egg than 98% of recipes: 338% of the flour weight against the typical recipe's 125%, about 2.5 times as much.
- More leavening than 94% of recipes: 5.1% of the flour weight against the typical recipe's 0%.
- No salt at all, where 67% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
Ingredients (10)
- 140g salted butter plus extra for the tin140 g
- 150g dark chocolate roughly chopped150 g
- 3 eggs 1 whole and 2 yolks (freeze the whites for another recipe, see tip below)≈ 54 g
- 150g light brown soft sugar150 g
- 50g caster sugar50 g
- 1 tsp vanilla extract≈ 4.2 g
- 5 Cadbury Creme Eggs®≈ 250 g
- 90g plain flour90 g
- 1 tsp baking powder≈ 4.6 g
- 30g cocoa powder30 g
flour 90 gbatter 923 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 1221 recipes. Shaded: the middle half. Tick: the median.
- Chocolate167% · 56th percentile · median 150%
- Cocoa33% · 64th percentile · median 18%
- Fat156% · 60th percentile · median 136%
- Sugar222% · 49th percentile · median 224%
- Egg338% · 99th percentile · median 125%
- Leavening5.1% · 95th percentile · median 0%
- Salt0% · 16th percentile · median 1.2%
Oven
- Temperature
- 375°F / 190°C
- median 350°F
- Time
- 22 to 25 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: chocolate, cocoa, fat, sugar, egg, leavening, salt.
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