Creme egg chocolate brownie cookies

These soft and fudgy Cadbury Creme egg Chocolate Brownie Cookies are an indulgent Easter bake – and they’re very easy to make.

Easter is almost here and all the chocolate and treats in the shops have inspired me to come up with some new Easter recipes. And let’s just say, if you’re a chocolate lover, then I think you *might* love this recipe…

One of my most popular posts of all time is my Cadbury Creme egg brownie recipe. This is the cookie version of that recipe.

ingredient notes

• dark chocolate – preferably with a minimum of 70% cocoa solids. If you use good quality chocolate, you’ll taste the difference in the cookies. Chopping it up into small pieces will help it melt faster.
• unsalted block butter – not margarine. If you use that or “baking spread”, the cookies will spread in the oven. And they won’t taste as good! You could use salted butter by the way – but reduce the salt to 1/8 teaspoon.
• soft light brown and white granulated sugar. The brown sugar adds moisture to the cookies, preventing them from drying out too fast. The granulated gives structure to the cookie. You can swap the granulated for caster.
• Two Large Eggs, at room temperature.
• Creme Eggs – I use the mini creme eggs for this recipe – they’re the perfect size.

how to make creme egg brownie cookies

Please scroll to the end of this post for a printable recipe card with ingredient amounts and detailed instructions.

1.Combine the dry ingredients in a small bowl – plain flour, baking powder, cocoa powder and salt. If I have it, I add a little instant espresso powder. This is optional, but it enhances the chocolate flavour. If you don’t like coffee, feel free to leave it out.

2. Melt the butter in a small saucepan. As soon as it has melted, add the chopped chocolate. Leave for a few minutes, then stir gently until smooth. Set aside.

3. Using an electric mixer, whisk the sugar and eggs on high speed for about 5-6 minutes or until very thick and pale. When you lift the beaters, the mixture should leave a “ribbon” trail.

3. Pour the melted chocolate into the whisked eggs and sugar, whisking well until fully incorporated. Stir in the vanilla extract. The mixture should be smooth and shiny.

4. Add the dry ingredients and fold in lightly until you have a thick, shiny brownie batter.

5. Drop tablespoonfuls of the mixture onto a large baking tray lined with baking paper. Make sure you leave a good amount of space between each one.

6. Bake for 8-10 minutes or until the tops are crackly and look just set. They will still be quite soft, so leave them on the baking tray for about 10 minutes before transferring to a cooling rack. Allow them to cool completely while you make the chocolate ganache. You’ll find the recipe for this in the recipe card below.

storing brownie cookies

These cookies are pretty good keepers. Store them in an airtight container for up to 4 days. If you’re stacking the cookies, separate the layers with a piece of baking paper to prevent them from sticking together.

can you freeze them?

Yes they can be frozen – with or without the ganache topping – for up to 3 months.

More Easter bakes for you to try

• No-Bake Easter Cheesecake

• Creme Egg Stuffed Cookies 

• No bake chocolate Easter fridge cake

• Cadbury caramel egg brownies

• Cadbury Creme egg cupcakes

• Mini Egg Cookies