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!
Originally published 27th March, 2013. Republished with new photographs and updated text 21st March 2019.
More Easter baking inspiration….
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Cadbury Creme egg brownies
- 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.