Amazing Cadbury Creme Egg Brownies made from scratch. These seriously fudgy brownies are made with real chocolate and have Creme Eggs folded into the batter and baked on top. They’re perfect for Easter celebrations!
Creme Egg Brownies are on the menu today ❤️
I’m talking ooey, gooey fudgy chocolate brownies that have Cadbury Creme Eggs IN the batter and baked on top. If you love chocolate and Easter eggs, then these are the brownies for YOU.
Im not going to lie, they’re over-the-top (in the best kind of way). But there’s only one time of the year to make them – and that’s now!
why you will love this recipe
- They’re quick and easy to make
- Expect fudgy brownies with a crinkly top
- They’re filled with Creme Eggs
- Perfect for Easter celebrations!
recipe testing
I’ve been making these brownies for years. It’s no secret that I LOVE to use Easter eggs in my baked goods, like Rocky Road and Chocolate Cake.
So it was only a matter of time when my two loves (brownies and Easter eggs) collided. Just like my favourite Peanut Butter Brownies, these brownies are made with real melted chocolate. It ensures a very fudgy middle and a crinkly top.
And not only are there giant Creme Eggs baked into the top but there is a whole heap of mini Creme Eggs thrown into the batter too. Umm yes please!
what you will need
You only need a handful of everyday ingredients, plus plenty of Creme Eggs, to make these brownies. Here’s what you will need:
- Unsalted butter
- Dark chocolate: Or semi-sweet chocolate thats 45-70% cocoa. I recommend using a good quality chocolate you’d be happy to eat on it’s own. It doesn’t have to be baking chocolate, just a regular block of dark chocolate is fine.
- Caster sugar: Or granulated sugar.
- Brown sugar
- Vanilla extract
- Eggs
- Plain flour: Or all purpose flour.
- Mini Cadbury Creme Eggs
- Large Cadbury Creme Eggs
how to make it
These brownies are relatively quick and easy to make. Here’s how in four simple steps.
- Melt together butter and chocolate until smooth. Stir through sugars and vanilla.
- Add eggs, one at a time, followed by flour and salt. Mix through mini Creme Eggs.
- Transfer batter to prepared pan and bake. Halfway through baking, press large Creme Eggs on top.
- Continue to bake until they no longer wobble in the middle.
frequently asked questions
I recommend using dark chocolate or semi-sweet chocolate that’s somewhere between 45-70% cocoa.
If you add the large Creme Eggs straight away, they’ll sink into the batter as the brownie bakes. Whereas if you add them halfway through baking, the brownie batter would have had time to slightly set. This method also prevents the exposed Creme Eggs from over-baking.
In my opinion, these brownies are best eaten when they are still a little warm. Leave them to cool almost completely, then slice into squares. Fresh from the oven, the Creme Eggs are gooey and warm. As they cool (and if you choose to chill them in the fridge) the Creme Eggs will harden once again.
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Let’s Bake
Cadbury Creme Egg Brownies
Fudgy Cadbury Creme Egg Brownies with creme eggs IN the batter and on top.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate or semi-sweet chocolate (45-70% cocoa), broken into pieces
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour or all purpose flour
- 1/4 teaspoon salt
- 100 grams (1/2 cup) mini Cadbury Creme Eggs, roughly chopped
- 3 large Cadbury Creme Eggs, cut in half
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides of the paper overhang.
- Place butter and chocolate in a medium-sized heatproof bowl that fits snugly on top of a medium-sized saucepan. Fill saucepan with a couple of inches of water, ensuring the bottom of the bowl does not touch the water below.
- Place on medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
- Next, add sugar and vanilla to the chocolate mixture and beat with an electric beater on medium speed until combined. Add eggs, one at a time and beat briefly.
- Add flour and salt and beat just until the brownie mixture is smooth. Stir through chopped mini Creme Eggs.
- Pour brownie mixture into prepared tin and smooth the top.
- Bake brownie for about 25 minutes, then gently remove from the oven. Carefully press the large Creme Eggs into the top of the brownie.
- Place brownie back in the oven for an additional 15-20 minutes or until it no longer wobbles in the middle. Leave to cool completely before slicing.
Notes
Microwave: If you prefer, you can melt the butter and chocolate in the microwave instead of the stove. Place butter and chocolate in a large mixing bowl and heat, stirring every 30 seconds, until melted and smooth.
Dark chocolate: I recommend using dark chocolate or semi-sweet chocolate that’s somewhere between 45-70% cocoa.
Serving: These brownies are best eaten when they are still a little warm. Leave them to cool almost completely, then slice into squares. Fresh from the oven, the Creme Eggs are gooey and warm. As they cool (and if you choose to chill them in the fridge) the Creme Eggs will harden once again. To serve the next day, consider microwaving your brownie for 10-20 seconds to make it gooey and warm again.
Ellie Marland says
Hi, could I use golden caster sugar instead of caster sugar and brown sugar together?
Thanks!
Jessica Holmes says
Hi Ellie, I haven’t tried myself, but I think that would be fine!
Taylor says
Hello, can you use caramel eggs instead? I haven’t managed to get creme eggs, if I still follow your recipie would it still work x
Jessica Holmes says
Yes! Sounds delicious!
Brenda says
Can i omit the cadbury cream eggs? Will this alter the brownie batter???
Jessica Holmes says
No that’ll be ok Brenda!
Nai says
How many brownies does it make?
Jessica Holmes says
Hi Nai, this makes an 8-inch square pan of brownies, so roughly 12-16 brownies depending on how big you cut them.
Nai says
can i use wheat flower instead of plain flower?
Jessica Holmes says
I haven’t tried – sorry.
Lily says
Hi everyone, this will be my first time making these. Is it wise to freeze the cream eggs (used on top) first?
Jessica Holmes says
Hi Lily, excited you are going to try this recipe. I don’t freeze the Easter eggs on top when I make them. It might be a bit tricky to cut them in half if they are frozen?
Charly Wilson says
I’ve made these once before and they were the tastiest brownies I’ve ever made !!
But I’m going to be making these again and I’m just wondering how far in advance these can be made ?
Thanks
Jessica Holmes says
Hi Charly, so glad you enjoyed these brownies! You could easily make them a few days in advance.
Charly says
Sorry to ask yet another question , should these be stored in the fridge or just at room temp ? Thanks
Jessica Holmes says
Hi Charly, it’s really up to you. I like to keep them in the fridge. Then if I want one warm, I just throw it in the microwave for a few seconds.
Natalie says
This is my go to brownie recipe, I love it! I have also tried chocolate chip and salted caramel instead of the creme eggs and chocolate chips and marshmallows. It is such an easy brownie base recipe the possibilities are endless! Can’t wait to try putting other things in too 🙂
Jessica Holmes says
Aw awesome!! So glad you love it Natalie!! I love the idea of using salted caramel – yum!!
Carly says
In love with this recipe, it makes rich gooey brownies that taste amazing. I had some left over twisted creme egg chocolates from Easter, so I used these as an alternative and it worked out great! Thank you for sharing
Jessica Holmes says
Aww I love hearing that! So glad you enjoyed them Carly! ❤️
Jess says
Hi is it ok to use creme egg twisted minis instead of mini creme eggs?
Jessica Holmes says
Hi Jess, we don’t have those in Australia so I’m not sure – sorry!
Maddi says
I’m half way through this and don’t have plain flour just self raising does this matter
Jessica Holmes says
Hi Maddi, self-raising flour has a raising agent in it so it will later the results slightly – it should still be delicious though!
Liam says
Hi, does it matter if we dont have the vanilla extract in.
Jessica Holmes says
Hi Liam, it’s fine to leave out the vanilla ☺️
Mark says
Think I’ve done this recipe before but just found it again and looking at making at some point but I’m noticing a lack of raising agent (no s/r flour, bi carb or baking powder)??? If someone sees this in the mean time a reply would be great but if not, we’ll see what happens 🙂
Jessica Holmes says
Hi Mark! That’s right, I don’t use a raising agent in this brownie recipe ☺️ Hope you enjoy them!
Rebecca says
I’m on the process of making these just now and they smell INCREDIBLE. Can’t wait to try them! Thanks for the easy to follow recipe.
Jessica Holmes says
Hi Rebecca, awesome! Thank you for the lovely comment. I hope you enjoyed the brownies! Happy Easter!
Cecilia says
Hi Jessica, would you recommend making these a day in advance to really set or is on the day better? Thanks!
Jessica Holmes says
Hi Cecilia, thank you for your comment. it’s really up to you. These brownies keep really well, so you could definitely make them 1 or 2 days in advance. If you make them on the day, just leave yourself a couple of hours so they can firm up a little. They still taste great when they come out of the oven, they’re just a little bit more fragile 🙂 I hope you love them!
Katy says
Still to try my brownies as they are cooking still. Mine seem to of taken quite a bit longer but I’m using gas. They smell amazing though Kate -cornwall
Jessica Holmes says
Hi Katy, thanks for the feedback. I hope you enjoy them! They are quite gooey brownies but they will firm up slightly upon cooling. Hope you enjoy them!
Josh says
Cadbury creme eggs are my favourite – love these brownies!
Jessica Holmes says
Thanks Josh!