Creme Egg Brownies

Delicously gooey and indulgent, this recipe for Creme egg brownies is both easy AND totally divine!  These rich chocolate brownies are stuffed AND topped with Cadbury Creme eggs for a fabulous Easter 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.

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 made Cadbury creme egg cupcakes and these epic creme egg stuffed cookies last Easter which went down an absolute storm with my lot, so I couldn’t resist giving these brownies a try.  I used the base recipe for my all time favourite salted caramel brownies here – it works a treat, giving you a perfectly fudgy brownie with a gooey interior and a crispy, flaky top. 

Now I make these brownies and my super popular Caramel egg brownies every Easter for gifts – it’s become a bit of a family tradition! 

tips for making creme egg brownies

• These brownies are not only topped with creme eggs – they are also inside! I find the mini creme eggs are perfect for this.  I use two 80g bags.  

• Make sure you chill the creme eggs for both the topping and the filling – they are so much easier to cut neatly in half if they are fridge cold.  

• Chilling the mini creme eggs will also ensure that they don’t disappear into the batter while baking.  You could also freeze them! 

• If you want to cut these brownies into neat squares then I would recommend refrigerating them for at least 4 or 5 hours 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!  

• I am a firm believer that chocolate brownies are much better when they have been chilled, but I have to say, these brownies are absolutely amazing when they are still warm and the creme egg filling is molten and gooey! 

• This recipe will give you 9 large brownies – but you could cut them into smaller pieces if you wish! 

Can I freeze these creme egg brownies?

Yes, they freeze very well.  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 no different!

All that’s left for me to say is just make them – your family and friends will love you for it!  

LooKING for More Easter baking Inspiration?

no bake Easter cheesecake

mini egg cookies

No bake chocolate Easter fridge cake

Cadbury Creme egg chocolate brownie cookies

Giant chocolate chunk cookie cake with Galaxy golden eggs

orange, cranberry and white chocolate hot cross buns

chocolate orange hot cross buns

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Cadbury Creme egg brownies

Yield: 9 large brownies (you can obviously cut them smaller if you prefer)

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Deliciously gooey and indulgent, these Cadbury Creme egg brownies have got to be the ultimate Easter sweet treat! Rich, gooey chocolate brownies stuffed with mini creme eggs AND topped with halved creme eggs on top!

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Ingredients

• 250g butter
• 250g dark chocolate, chopped into small pieces
• 300g caster sugar
• 4 Large eggs, at room temperature
• 1 tsp vanilla extract
• 50g cocoa powder
• 100g plain (all purpose) flour
• A pinch of salt
• 2x78g packets mini Creme eggs
• 5 Fridge Cold Creme eggs, cut in half with a sharp serrated knife

Instructions

1. Grease and line a 23x23cm baking tin with baking parchment.
2. Preheat the oven to 180C/160 fan/350F.
3. Slowly melt the butter and chocolate together over a low heat in a small saucepan. Set aside to cool slightly - if the mixture is too hot, it could scramble the eggs.
4. In a large bowl, whisk together the eggs and caster sugar until the mixture is thick and very creamy - this takes around 2-3 minutes using an electric mixer. Pour in the slightly cooled but still warm melted butter & chocolate mixture and the vanilla extract. Stir in the cocoa powder, flour and salt, mixing well until you have a smooth, shiny brownie batter. Fold in the mini Creme eggs.
5. Pour the brownie batter into the baking tin and place the halved creme eggs on top, spacing them out evenly. Bake for 30-40 minutes, or until the brownie is set around the edges and the top is crispy.
6. Leave to cool for several hours before turning out and cutting them into bars. I find it's always best to chill the brownies in the fridge for a good few hours.

Notes

The recipe makes 9 Large brownies...or you could cut them smaller to make them go further!

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 552Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 186mgSodium: 248mgCarbohydrates: 54gFiber: 3gSugar: 47gProtein: 7g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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