Delicously gooey and indulgent, these Cadbury Creme egg brownies are the ultimate Easter sweet treat!
If you’re a fan of creme eggs, then you absolutely MUST try these brownies. Seriously, stop what you’re doing IMMEDIATELY, go into the kitchen and make them. You won’t regret it.
Not a fan of creme eggs? Try my Cadbury caramel egg brownies instead!
These brownies first caught my eye when a friend of mine posted the picture on my Facebook wall..and after that different versions of this Easter themed treat kept appearing on my news feed almost every day.
I felt it was a sure sign that the universe was telling me I needed to make Creme egg brownies.
I tried Cadbury creme egg cupcakes last Easter and they went down a storm with my lot, so I couldn’t resist giving these brownies a try.
Can I freeze these creme egg brownies?
Yes you can. When the brownies have completely cooled, place them in an air tight container and freeze for up to 2 months.
how long will these creme egg brownies last?
The brownies will keep well for up to 5 days, although as all brownies do, they will get a little drier after a few days of storing. But I honestly wouldn’t worry about it – they never last longer than 2 days in my house and I suspect you will be the same!
handy tips and tricks….
If you want to cut these brownies into neat squares then I would recommend refrigerating them overnight before slicing. But if you just don’t want to wait (and I wouldn’t blame you!) then just grab a spoon and dig in!
Vanilla ice cream is a delicious accompaniment.
All that’s left for me to say is just make them – your family and friends will love you!
More Easter baking inspiration….
Pin these creme egg brownies for later….
- 180 g butter
- 180 g dark chocolate, chopped
- 300 g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 40 g cocoa powder
- 100 g plain flour
- A pinch of salt
- 5 Cadbury creme eggs, cut in half with a sharp serrated knife
- Grease and line a 22cm tin with baking parchment.
- Preheat the oven to 180C/160 fan/350F.
- Slowly melt the butter and chocolate together in a small saucepan.
- In a large bowl, whisk together the eggs, sugar and vanilla extract. Whisk in the slightly cooled but still warm melted butter & chocolate mixture. Stir in the cocoa powder, flour and salt, mixing well until you have a smooth, shiny batter.
- Pour the chocolate batter into the baking tin and place the halved creme eggs on top, spacing them out evenly. Bake for 30-35 minutes, or until the brownie is set around the edges and the top is crispy.
- Leave to cool completely before turning out and cutting them into bars.
If you aren't a fan of creme eggs you can substitute them with Cadbury mini eggs..or Cadbury caramel eggs...or Reeces peanut butter eggs!
The recipe makes 9 Large brownies...or you could cut them smaller to make them go further!
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Nutrition InformationYield 9 Serving Size 1
Amount Per Serving Calories 549 Total Fat 28g Saturated Fat 17g Trans Fat 1g Unsaturated Fat 8g Cholesterol 109mg Sodium 181mg Carbohydrates 70g Net Carbohydrates 0g Fiber 3g Sugar 54g Sugar Alcohols 0g Protein 6g