Easy Creme Egg Brownies

Name: Easy Creme Egg Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 420 min
Ingredients: 200 g 70% Cocoa dark chocolate; 180 g Butter; 250 g Caster sugar; 3 Medium Eggs; 1 Teaspoon Vanilla extract; 100 g Plain flour; 1 Tablespoon Cocoa powder; 80 g Milk chocolate chips; 156 g Mini Creme Eggs ((2 bags)); 6 Creme Eggs, halved/chopped

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These Creme Egg brownies are the BEST Easter baking recipe you'll ever try! They're thick, fudgy and decadent, filled and topped with Cadbury Creme Eggs. Once you've tried these, you'll be making them on repeat!

If you're a Creme Egg lover then you're going to LOVE these Cadbury Creme Egg brownies. They are the perfect balance of fudgy and chewy and have that classic papery crust on top, just like every good brownie should. They're packed with milk chocolate chips and Mini Creme Eggs, and there's more Creme Eggs on top for the extra wow factor! These are a truly delicious treat that everyone can enjoy this Easter.

In the post below, you can find all of my ingredient and equipment notes, top tips, step-by-step images and answers to FAQs. I hope any newbie bakers reading will find this helpful, however, if you're more experienced in the kitchen, you can find the condensed version in the recipe card at the end of the post. Enjoy!

Ingredient Notes

70% Cocoa dark chocolate: Good quality dark chocolate is a must for brownies! If you use one with low cocoa content, your brownies might end up oily and if the cocoa content is too high, they'll taste too bitter. I recommend using one that's roughly 70-75% for best results.
Butter: Butter helps create that fudgy texture we're after. I don't recommend using margarine as the flavour will not be as nice.
Caster sugar: Caster sugar dissolves more easily than granulated. It gives the brownies a smoother texture and balances out the bitterness of the dark chocolate nicely. This type of sugar is also known as 'superfine' in some countries.
Eggs: 3 medium ones. These act as a binder as well as giving the brownies structure and a bit of lift.
Vanilla extract: This is optional but it complements the Creme Eggs so nicely.
Flour: Just a touch, to help the brownies hold together. Plain or all-purpose is best for brownies- never use self-raising unless you like yours cakey.
Cocoa powder: To make the chocolate flavour a little more intense. Make sure to use unsweetened cocoa powder.
Milk chocolate chips: For extra texture and sweetness. These can be swapped out for any other kind of chocolate chips that you like.
Creme Eggs: Instead of just adding Creme Eggs on top of the brownies, we'll be adding some mini ones into the brownie batter. You'll need 6 full-sized Creme Eggs and 2 bags of mini Creme Eggs.

Equipment Notes

8x8-inch tin: This is the best size for nice thick, fudgy brownies. If you'd like to use a different size tin, you'll need to adjust the ingredient quantities accordingly- you can use my cake pan converter tool to do this. Note that baking time will vary in different tin sizes so just keep an eye on them while they're in the oven.
Baking paper: If you leave some hanging over each tin edge, you'll be able to lift the brownies out super easily after they've set.
Electric whisk: You'll need this to whisk the eggs and sugar together sufficiently. You can also use a stand mixer if you have one.
Saucepan: To melt the chocolate and butter together. It's best to use low heat but if you can't use a saucepan, melt the ingredients in a heatproof bowl in the microwave instead, stirring every 20-30 seconds.
Bowls and utensils: A large bowl to make the batter, a wooden spoon for mixing and a sharp knife for cutting.
Kitchen scales: To ensure accurate measuring.

two creme egg brownies stacked on top of one another

How to make these Easy Creme Egg brownies

Step 1: Preheat your oven to 160°C (or 140°C if you're using a fan oven) and line an 8x8-inch tin with baking paper. Leave a little baking paper hanging over the edges for easy removal later.

Step 2: Add 200g of 70% dark chocolate to a saucepan along with 180g cubed butter. Place it over low heat on the stove and gently stir until it has fully melted. Remove it from the heat and set it aside to cool for roughly 10 minutes.

Step 3: Add 3 medium eggs and 1 teaspoon of vanilla extract to a large bowl then whisk in 250g of caster sugar. Keep whisking until the mixture doubles in size and becomes pale and silky.

eggs and sugar whisked together in a bowl

Step 4: Fold the melted chocolate mixture into the bowl with the eggs and sugar, then stir in 100g of plain flour and 1 tablespoon of cocoa powder.

Step 5: Add 156g (2 bags) of Mini Creme Eggs to the batter along with 80g of milk chocolate chips. Mix well.

Step 6: Transfer the batter to your tin then top with 6 halved/chopped Creme Eggs.

batter in lined tin with creme eggs on top

Step 7: Bake for 35-40 minutes, until the brownies have risen and formed a crust on top. They should have a slight wobble in the middle (but not too much).

Step 8: Let your brownies cool to room temperature then pop them into the fridge overnight to set. This will give them that delicious fudgy texture!

Top Tips

70% cocoa dark chocolate is best but anything from 65% to 85% will work well.
When melting the butter and chocolate, use a very low heat so that the mixture doesn't split or burn. You'll also want to let it cool a little bit before adding it to the egg/sugar mixture, otherwise the eggs will start to cook and ruin your brownie texture.
Use a serrated knife if you want to cut the Creme Eggs in half. It'll make them easier to cut without breaking.
For cleaner brownie slices, dip your knife in hot water and wipe it clean between slices. It'll glide through the fudgy texture more easily.

FAQ

How long do Creme Egg brownies last?

If you keep them in an airtight container in the fridge, these should last for at least a week- if you can resist them for that long!

Can I freeze these brownies?

Yes, you can freeze them for up to 3 months. Cut them into squares first then place them into an airtight container. Alternatively, freeze the entire slab on a baking tray until solid then wrap it tightly in clingfilm. To defrost, transfer to the fridge overnight.

Why aren't my brownies fudgy?

Providing they are not overbaked, you likely just need to chill them for longer. Refrigerating these brownies overnight allows them to set properly, resulting in that perfect fudgy texture. If you're in a hurry, you can pop them in the freezer for 2 hours.

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I hope you have fun making these Creme Egg brownies! Make sure to let me know what you think of the recipe by leaving a rating and comment below. Enjoy!