Creme Egg Brownies – Deliciously thick and fudgy brownies that are rich in chocolate flavour, and stuffed full of Cadbury’s Creme Eggs. These are the PERFECT brownies for Easter!
Creme Egg Brownies Recipe
Looking for the most indulgent Easter treat, or looking for a way to use up all of the Easter chocolates?
Look no further than these fudgy brownies topped with Cadbury’s Creme Eggs!
These brownies are incredibly thick and fudgy, they’re rich in chocolate flavour, and topped with a variety of Creme Eggs.
I used Mini Creme Eggs as well as regular-sized Creme Eggs in this recipe, but just use what you can get a hold of!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these brownies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter
- Granulated sugar
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Large eggs: You’ll need 2, straight from the fridge.
- Vanilla extract
- Plain/all-purpose flour: You only need 1/2 cup (60g) of flour. Using such a small amount of flour is what makes for extra fudgy brownies!
- Chocolate chips: You can use milk, dark, or semi-sweet.
- Cadbury’s Mini Creme Eggs: You’ll need 1 x 78g bag, which should be approximately 7 – 8 eggs.
- Cadbury’s Creme Eggs: You’ll need 5. We will be freezing both these and the mini creme eggs before halving and pressing them into the brownie batter. This will help prevent the eggs from melting too much in the oven.
How to make Creme Egg Brownies
To make these brownies, simply start by placing all of the Creme Eggs (mini and regular) in the freezer for a few hours, preferably overnight. We want them to be completely solid.
TIP: Remove the foil from the Creme Eggs before freezing so you are able to work with them more quickly.
Place the butter, sugar, cocoa powder, and salt into a large microwave-safe bowl, and heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
Add the eggs and vanilla extract, and mix well until combined.
Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
Pour the batter into an 8×8-inch square baking pan lined with parchment paper and spread out evenly.
Carefully chop the frozen Creme Eggs in half and gently press them into the brownie batter, cut-side up. Chop the Mini Creme Eggs in half and place them into the batter, too.
Bake for 30 – 40 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
Allow to cool completely in the pan on a wire rack before cutting into bars.
TIP: For clean, neat brownie slices, I recommend putting the pan in the freezer for an hour before slicing.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Cadbury’s Creme Egg Brownies are:
- super quick and easy to throw together
- incredibly thick and fudgy
- rich in chocolate flavour
- LOADED with Cadbury’s Creme Eggs!
How long will these brownies last? These brownies will stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.
Can I freeze these brownies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!