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Everyone seems to have a family favourite Creme Egg Brownie recipe and so I thought I’d share ours. This is a brownie recipe that we bake every Easter and that the children love to both make and enjoy afterwards. There really is nothing quite like a gooey chocolate brownie!
What do you need to make this Creme Egg Brownies Recipe?
For this brownie recipe we use typical brownie ingredients – butter, sugar, eggs, unsweetened cocoa powder and flour. We then add milk chocolate chips to the mix for a little bit more chocolate and then Cadbury Mini Creme Eggs. We have tried using full size Creme Eggs in the past but prefer the cake to egg ratio that the Mini Creme Eggs give.
These easy sweet chocolate brownies are simple to make but you need to make sure you freeze the Creme Eggs before using them. This helps the Creme Eggs in the brownie mixture to keep their shape during baking and makes the halved Creme Eggs for the top a lot easier to slice too!
For the main brownie mixture we use unsalted butter but have used margarine before as well. It doesn’t taste quite the same but still works well as a cheaper option. We also use caster sugar but you could use light brown sugar, golden caster sugar or even granulated sugar. Brownies are great for using whatever you have in the cupboard.
The recipe includes 100g of chocolate chips but you could instead use leftover Easter egg chocolate or any other chocolate you have to hand. You can also leave it out if you like – it won’t really change the finished bake too much.
Can you vary this recipe?
As much as I love Creme Eggs I know they’re not for everyone. You can vary this recipe easily by using any other Easter chocolate eggs in the mix instead of just Cadbury eggs. Galaxy Caramel eggs work really well and I can’t wait to try Reese’s Eggs – the peanut butter hit would be amazing!
If you’re looking for other bakes to make, here’s our Mini Egg Brownie recipe, Cadbury Loaf Cake with Mini Eggs and Mini Egg Rocky Road. You can see see all our Easter recipes to date here and we have so many slow cooker recipes too.
Here’s our Creme Egg Brownie recipe:
Ingredients
- 160g unsalted butter at room temperature
- 80g cocoa powder
- 290g caster sugar
- 3 eggs
- 120g plain flour
- 100g chocolate chips
- 150g Mini Cadbury Creme Eggs
Recipe
- Put the Mini Creme Eggs in the freezer
- Preheat oven 180C/350F/Gas 4 and line a brownie tin with baking paper or parchment paper
- Melt to butter in the microwave or in a bowl over a pan of water. Leave to cool for a couple of minutes.
- In a large bowl, mix the melted butter with the cocoa powder and caster sugar.
- Add the eggs, flour and chocolate chips to the melted chocolate mixture and mix well.
- Fold in most of the Cadburys Creme Eggs, reserving a few for the top.
- Pour the brownie batter into the prepared tin and smooth into an evenly layer.
- Bake in the oven for 15 minutes before removing. Cut the remaining Creme Eggs in half and add to the top of the bake.
- Put back in the oven for another 10-15 minutes until the brownie is starting to brown and coming away from the tin around the edges. It should still be slightly soft in the middle.
- Leave to cool completely in the tin and then slice and enjoy.
If you’d like to pin or print the Creme Egg Brownie recipe for later you can do so at the bottom of the page. Enjoy!
Easter Creme Egg Brownie Recipe
Ingredients
- 160 g unsalted butter at room temperature
- 80 g cocoa powder
- 290 g caster sugar
- 3 eggs
- 120 g plain flour
- 100 g chocolate chips
- 150 g Mini Cadbury Creme Eggs
Instructions
- Put the Mini Creme Eggs in the freezer
- Preheat oven 180C/350F/Gas 4 and line a brownie tin with baking paper or parchment paper
- Melt to butter in the microwave or in a bowl over a pan of water. Leave to cool for a couple of minutes.
- In a large bowl, mix the melted butter with the cocoa powder and caster sugar.
- Add the eggs, flour and chocolate chips to the melted chocolate mixture and mix well.
- Fold in most of the Cadburys Creme Eggs, reserving a few for the top.
- Pour the brownie batter into the prepared tin and smooth into an evenly layer.
- Bake in the oven for 15 minutes before removing. Cut the remaining Creme Eggs in half and add to the top of the bake.
- Put back in the oven for another 10-15 minutes until the brownie is starting to brown and coming away from the tin around the edges. It should still be slightly soft in the middle.
- Leave to cool completely in the tin and then slice and enjoy.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
