So Easter is just around the corner and there are rows upon rows of Easter themed candies in the markets now. I decided to pick up some mini creme eggs for old times sake. I used to eat these all the time as a child and I have now noticed that there are many different filled versions as well. I bought the fondant filled and caramel filled ones. Eating them straight up was alright, but I figured I could make them into something even better. I give you Easter Creme Egg Filled Brownie Mug Cake. Make sure you have a microwavable 1 cup container.
Here are the ingredients needed for this recipe:
- 1/4 cup all-purpose flour
- 3 Tbsp. packed brown sugar
- 2 Tbsp. unsweetened cocoa powder
- 1/8 tsp. salt
- 2 Tbsp. vegetable oil
- 3 Tbsp. milk, coffee or water
- 1-2 mini-sized Easter Creme Eggs (or 1 full-sized Creme Egg)
Step 1: In a heatproof mug or ramekin, stir together the flour, brown sugar, cocoa powder, and salt until no lumps remain.
Step 2: Stir in the oil and milk until you have a thick paste. (If you mixed it all in a bowl, spoon it into a ramekin or mug.)
Step 3: Unwrap the Easter Creme Egg and press it into the middle, pushing it down so that only about the top third is exposed.
Step 4: Microwave on high for 1-2 minutes, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie.