This really is the ultimate Easter treat: Cadbury’s Creme Eggs baked right into rich, fudgy chocolate brownies. Once you try one, it’s very hard to stop at just one square! Here’s how to make creme egg brownies at home, with a full video tutorial to guide you through every step.
Ingredients
- 185g / 6.5oz unsalted butter
- 185g / 6.5oz best dark chocolate
- 85g / 3oz plain flour
- 40g / 1.5oz cocoa powder
- 3 large eggs
- 275g / 9.5oz golden caster sugar
- 6 Cadbury’s Creme Eggs, cut in half
Method
1. Preheat the oven to 160°C / 320°F and grease and line a 20cm square baking tin.
2. Melt the butter and dark chocolate together in the microwave, or in a bowl set over a pan of simmering water. Set aside to cool slightly.
3. Break the 3 large eggs into a large bowl and tip in the golden caster sugar. Whisk with an electric mixer on maximum speed until the mixture looks thick and creamy, like a milkshake. This can take 3–8 minutes — you’ll know it’s ready when it turns pale and roughly doubles in volume.
4. Pour the cooled chocolate mixture over the eggy mousse and gently fold together.
5. Sieve the cocoa and flour over the mixture and fold in gently, keeping as much air in the batter as you can.
6. Pour the mix into your prepared baking tin and bake for 15 minutes. Take the tin out of the oven and gently press the creme egg halves into the brownie, spacing them evenly. Return to the oven for a further 5–10 minutes, or until a skewer inserted between the eggs comes out clean.
7. Leave to cool completely in the tin before cutting into squares and enjoying!
Tips for the Best Creme Egg Brownies
- Don’t overbake — a slightly gooey centre is what makes these brownies so good. Start checking a couple of minutes before the timer is up.
- Push the creme egg halves in cut-side up so the gooey filling stays on show once baked.
- Let the brownies cool fully before cutting, or the centres will still be too soft to slice cleanly.
- Store any leftovers in an airtight container and eat within a few days — if they last that long!
Frequently Asked Questions
Can I make these brownies ahead of time?
Yes. Creme egg brownies keep well for a couple of days stored in an airtight container at room temperature, so they’re a handy one to bake the day before you need them.
Can I use a different size tin?
This recipe is written for a 20cm square tin. A slightly larger tin will give you thinner, quicker-baking brownies, while a smaller tin will need a longer bake time — keep an eye on them and test with a skewer.
Can I freeze creme egg brownies?
The brownie base freezes well. It’s best to freeze it without the creme eggs pressed in, then thaw and add fresh creme egg halves before serving, as the eggs don’t freeze and thaw well.
Do I need to use dark chocolate?
Dark chocolate gives the classic rich, fudgy brownie flavour that balances the sweetness of the creme eggs, but you can swap in a milk chocolate if you prefer a sweeter bake.
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- Chocolate Bar Blondies Recipe
- How to Make Your Easter Cupcakes Rock
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Have you made creme egg brownies? Tell us in the comments below — we’d love to hear how yours turned out!
