If there's one bake that really steals the show at Easter, it's these irresistible Cadbury Creme Egg brownies. Think rich, fudgy chocolate brownies with a crackly top, packed with soft, gooey Creme Eggs that melt into the centre as they bake-every bite is indulgent, chocolatey, and just a little bit magic. You might also like my air fryer creme egg croissants and slow cooker chocolate creme egg pudding recipes.
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Quick Summary - Cadbury Creme Egg Brownies
If you only bake one thing this Easter, make it these-rich, fudgy brownies packed with gooey Creme Eggs that everyone will be asking you for the recipe!
- Beth (Effortless Foodie)
🕒 Ready In: 38 minutes
👪 Serves: 12
🍽 Calories: 446 per slice
🥣 Main Ingredients: Cadbury Creme Eggs, Dark Chocolate, Butter, Cocoa Powder, Flour, Eggs
📖 Dietary Info: Vegetarian, freezer-friendly
👌 Difficulty: A little more advanced
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These brownies are the perfect combination of deep chocolate flavour and sweet, creamy fondant centres. While Mini Eggs will always have a place in my heart (do check out my Mini Egg brownies if you're a fan too!), there's something about baked Creme Eggs that makes this recipe extra indulgent.
If you love easy Easter bakes, you might also like my Creme Egg blondies-another simple recipe that's perfect for using up your chocolate stash.
Jump to:
- Quick Summary - Cadbury Creme Egg Brownies
- ✔️ Why you'll love this Cadbury creme egg recipe!
- 🛒 Key Ingredients
- Need to substitute an ingredient?
- 📖 Variations
- 🔪 How to make chocolate creme egg brownies
- Top Tips
- 🍴 Serving suggestions
- Storage
- ❓ Creme Egg Brownies FAQs
- Brownie recipes you might like
- Quick and easy Easter baking ideas to try
- Recipe
- 💬 Comments
✔️ Why you'll love this Cadbury creme egg recipe!
- Perfect Easter dessert - festive, fun, and crowd-pleasing.
- Fudgy texture - rich, dense, and gooey (not cakey!).
- Loaded with chocolate - the ultimate chocolate Creme Egg brownies recipe.
- Great for beginners - simple steps and reliable results.
🛒 Key Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Cadbury Creme Eggs - 6 full-size Creme Eggs. Freeze them overnight before starting-this helps them hold their shape and stay gooey in the centre.
Dark Chocolate - Use a good quality dark chocolate (bittersweet chocolate) with at least 50% cocoa solids. This gives the brownies a rich, deep chocolate flavour. You can substitute with milk chocolate if preferred.
Sugar - A mix of light brown sugar and granulated sugar creates the perfect fudgy texture. You can use all light brown sugar for an even softer, chewier result.
Eggs - 3 large free-range eggs at room temperature. This helps the batter mix more evenly and improves texture.
Cocoa Powder - Adds an extra layer of chocolate richness. I like Green & Black's, but any good quality unsweetened cocoa powder will do.
Flour - A small amount of plain flour (all-purpose flour) helps bind the mixture. Don't overdo it-this keeps the brownies fudgy rather than cakey.
White Chocolate - Melted for a drizzle on top. You could also use milk or dark chocolate, or skip the drizzle altogether.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Mini Creme Egg Brownies - Swap chips for chopped mini Creme Eggs (freeze first).
- Caramel Egg Brownies - Use caramel eggs for a gooey caramel twist.
- Switch the Drizzle - Try milk or dark chocolate, or top with curls or micro eggs.
- Creme Egg & Mini Egg - Add 100g chopped Mini Eggs for crunch and colour.
- Triple Chocolate - Mix in white, milk, and dark chocolate chips.
- Nutty - Add chopped walnuts or pecans for extra texture.
- Stuffed Centre - Layer Creme Eggs in the middle for a gooey centre.
🔪 How to make chocolate creme egg brownies
Pre-Prep: Freeze the Creme Eggs overnight.
Prep: Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4 and line a 23cm (9") square baking tin with baking paper/parchment.
One: Break the dark chocolate into a bowl with the butter.
Two: Microwave in 30-second bursts and stir, until the butter and chocolate have melted. Leave to cool for 5 minutes.
Three: Place the eggs and sugars in a large mixing bowl.
Four: Whisk the eggs and sugars together for 3 minutes until the mixture becomes moussy and light. If whisking by hand it will take about 5-6 minutes.
Five: Using a metal spoon, mix the cooled chocolate mixture into the egg mixture.
Six: Fold in the flour and cocoa powder until combined
Seven: Stir in the chocolate chips.
Eight: Slice the frozen creme eggs in half using a sharp knife.
Nine: Pour the brownie batter into a 23cm (9 inch) square tin/pan (which has been lined with baking paper/ parchment paper) and top with the halved creme eggs.
Ten: Bake in the oven for 30 minutes, leave to cool, then drizzle with the melted white chocolate. Leave to set, then slice into bars.
Top Tips
- Freeze the Creme Eggs - Stops them melting too much and keeps the centres gooey.
- Don't overbake - Slight wobble in the middle = perfectly fudgy brownies.
- Use good chocolate - It makes a big difference to flavour and texture.
- Line your tin - Makes lifting out and slicing much easier.
- Don't overmix - Fold gently to keep the brownies dense, not cakey.
- Room temp eggs - Helps everything combine smoothly.
- Cool completely - They firm up as they set for clean slices.
- Warm knife to slice - For neat, bakery-style edges.
🍴 Serving suggestions
Serve the Creme egg chocolate brownies at Easter gatherings, parties, and bake sales, along with mini egg tiffin, Easter rocky road, simnel muffins, and chocolate cornflake cakes.
You can also serve the brownies for dessert with a scoop of no-churn honeycomb ice cream or mini egg ice cream.
Storage
Store - Keep the brownies in an airtight container or cake tin at room temperature for up to 4 days. They'll stay soft and fudgy.
Freeze - These brownies freeze brilliantly. Store in a freezer-safe container (or wrap individually) for up to 3 months. Defrost at room temperature before serving.
❓ Creme Egg Brownies FAQs
Absolutely. Just freeze them first and scatter them through the batter-they're great for more even distribution.
It's highly recommended. Frozen Creme Eggs are much easier to cut and are less likely to completely melt into the batter.
The secret is to freeze the creme eggs overnight so that they don't collapse on cutting. Take them out of the freezer and cut down the seam with a very sharp knife. Try to do this as quickly as possible so they don't thaw out and become too soft to cut.
Chill the brownies first (or freeze for 30 minutes), then use a sharp knife. Wipe the blade clean between cuts for neat edges.
Brownie recipes you might like
- Peanut Butter Swirl Brownies
- Chocolate Orange Brownies
- Rolo Brownies
- Courgette Brownies
- Nutella Brownies
Quick and easy Easter baking ideas to try
Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Cadbury Creme Egg Brownies
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Ingredients
- 220 g Dark Chocolate (Bittersweet) at least 50% cocoa solids, broken into pieces
- 200 g Butter
- 200 g Light Brown Sugar
- 50 g Granulated Sugar
- 3 Eggs large
- 2 teaspoon Vanilla Extract
- 100 g Plain Flour
- 45 g Cocoa Powder
- 200 g White Chocolate Chips
- 6 Cadbury Creme Eggs frozen overnight then halved
- 25 g White Chocolate
Instructions
- Freeze the creme eggs for at least 12 hours prior to making the brownies.6 Cadbury Creme Eggs
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4 and line a 23x 23cm square brownie pan with baking paper/baking parchment.
- Melt the dark chocolate and butter in a bowl in the microwave in 30-second bursts, stirring each time, until fully melted and combined.220 g Dark Chocolate (Bittersweet), 200 g Butter
- In another bowl, whisk the eggs, sugars, and vanilla extract together for 3 minutes until the mixture becomes moussy and light. I use an electric whisk but if whisking by hand it will take about 5-6 minutes.200 g Light Brown Sugar, 50 g Granulated Sugar, 3 Eggs, 2 teaspoon Vanilla Extract
- Using a metal spoon, mix the cooled chocolate mixture into the egg mixture.
- Fold in the flour and cocoa powder until combined100 g Plain Flour, 45 g Cocoa Powder
- Stir in the chocolate chips.200 g White Chocolate Chips
- Slice the frozen creme eggs in half using a sharp knife.6 Cadbury Creme Eggs
- Pour the brownie batter into the prepared tin and top with the halved creme eggs.
- Bake in the oven for 30 minutes. It should still have a slight wobble when you take it out of the oven, but if it still doesn't look set enough pop it back in for another 3-4 minutes.
- Leave to cool then drizzle with melted white chocolate.25 g White Chocolate
- Leave to set fully overnight before slicing into bars with a sharp knife.
Video
Notes
- Freeze the Creme Eggs overnight before baking-this makes them easier to cut and helps keep the centres gooey.
- Use a sharp knife to halve the Creme Eggs cleanly (buy a couple extra in case they split unevenly).
- Don't overbake-remove from the oven when the centre still has a slight wobble for fudgy brownies.
- Leave to cool completely before slicing, or chill in the fridge/freezer for cleaner cuts.
- Use good quality dark chocolate (50-70% cocoa solids) for the best flavour.
- Line your tin with baking paper so you can easily lift the brownies out.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
Natalie says
Oh yum, what beautiful brownies. I have to bake them asap. I'm craving chocolate for the past few days.
Carrie Robinson says
These would be so great to make at Easter! Saving this recipe for the springtime. 🙂
Savita says
This looks so delicious, perfect evening snack.
Maria San Juan says
Yummy! Cadbury is my childhood. Thanks for making it extra special. I would love to try this! Thanks for sharing!
Emily Flint says
People either love or hate Cadbury eggs and I'm a lover! Once I saw this recipe I knew it was for me, what a great idea!