Do you love creme eggs and brownies? Then you're in for a real treat with this recipe for creme egg brownies!
Studded with sweet white chocolate chips, topped with halved Cadbury creme eggs, and drizzled with a delicious white chocolate glaze, they're the perfect Easter treat. You might also like my air fryer creme egg croissants too!
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These gooey Cadbury creme egg chocolate brownies are the perfect combination of rich, chocolaty goodness and creamy, sweet creme egg filling.
My first love will always be mini eggs (check out my mini egg brownies if you're also a fan!), but these creme egg brownies are something very special too.
👩🍳 Love Easter baking? Try my creme egg blondies next!
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✔️ Why you'll love this recipe!
- Quick and easy to make.
- Gooey and indulgent.
- Perfect for Easter.
- Freezer-friendly.
🛒 Ingredients
Cadbury Creme Eggs - 6 full size creme eggs. You'll need to freeze them overnight before starting the recipe.
Butter - unsalted is best for brownies.
Dark Chocolate - use dark chocolate that has at least 54% cocoa solids.
Sugar - I use a combination of light brown sugar and granulated sugar for the best fudgy textured brownie.
Eggs - 3 large free-range eggs, at room temperature.
Vanilla Extract - use good quality extract and not vanilla essence.
Cocoa Powder - my go-to cocoa powder is Green & Blacks, but use whatever you have available.
Flour - a small amount of plain white flour to help bind the brownie mix together.
Chocolate Chips - I love using white chocolate chips for the colour contrast, but you could swap them for milk chocolate chips, or even mini creme eggs!
White Chocolate - melted for the drizzle glaze.
🔪 How to make creme egg brownies
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
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 brownies batter into a 23cm (9 inch) square tin (which has been lined) 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
- It's crucial that your creme eggs are frozen overnight to allow you to cut them in half neatly. I always buy a few spare creme eggs just in case one goes wrong when you cut it! It's best to use a really sharp knife.
- Leave the brownies overnight before attempting to slice them. If you just can't wait, place the baking tin the freezer for 30 minutes. You'll get much cleaner slices if the brownies are slightly frozen. They will quickly soften up once they are at room temperature again.
- To ensure your brownies are gooey, try not to over cook them. They should still have a slight wobble in the centre when you take them out of the oven! Don't worry, they will firm up on cooling.
🍴 Serving suggestions
I like to bake a batch of these creme egg brownies for Easter gatherings, parties, and bake sales, alongside my mini egg tiffin, Easter rocky road, simnel muffins, and chocolate cornflake cakes.
I sometimes serve them warm for dessert with a scoop of no-churn honeycomb ice cream too!
📖 Variations
- Try swapping the white chocolate chips for mini creme eggs. These will also have to be frozen before use.
- Love caramel eggs? Swap the creme eggs for caramel eggs for caramel egg brownies.
- Instead of a white chocolate drizzle on the creme egg tray bake, try milk or dark chocolate instead. You could even sprinkle with some chocolate curls or micro eggs!
- Go all out and add chopped Cadbury mini eggs to the brownie batter for extra indulgent creme egg and mini egg brownies! 100g should be about right!
🥡 Storage
Store - The creme egg brownies should be stored in an air-tight container or cake tin for up to 4 days.
Freeze - Brownies generally freeze very well, and these are no exception! Place them in a freezer-safe container and freeze for up to 3 months. Allow them to defrost at room temperature before tucking in!
❓ FAQs
Creme eggs made by Cadbury consist of a milk chocolate shell with soft fondant center. They taste very sweet.
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.
A higher fat to flour ratio in the brownie batter ensures a fudgy gooey brownie!
😋 More brownie recipes!
- Peanut Butter Swirl Brownies
- Chocolate Orange Brownies
- Rolo Brownies
- Courgette Brownies
- Nutella Brownies
You might also like my slow cooker chocolate creme egg pudding!
More Easter recipes
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Recipe
Cadbury Creme Egg Brownies
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Equipment
- 23 x 23cm Baking Tin
- Baking Paper
- Knife
Ingredients
- 220 g Dark Chocolate at least 54% 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
- Preheat the oven to 180°c (160 fan) and line a 23x 23cm square brownie tin with baking paper.
- Melt the dark chocolate and butter in a microwave in 30-second bursts, stirring each time, until fully melted and combined.220 g Dark Chocolate, 200 g Butter
- 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.
Video
Notes
- It's crucial that your creme eggs are frozen overnight to allow you to cut them in half neatly. I always buy a few spare creme eggs just in case one goes wrong when you cut it! It's best to use a really sharp knife.
- Leave the brownies overnight before attempting to slice them. If you just can't wait, place the baking tin the freezer for 30 minutes. You'll get much cleaner slices if the brownies are slightly frozen. They will quickly soften up once they are at room temperature again.
- To ensure your brownies are gooey, try not to over cook them. They should still have a slight wobble in the centre when you take them out of the oven! They will firm up on cooling.
- Store. For up to 4 days in an airtight container.
- Freeze. Brownies generally freeze very well, and these are no exception! Place them in a freezer-safe container and freeze for up to 3 months. Allow them to defrost at room temperature before tucking in!
Emily Flint
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!
Maria San Juan
Yummy! Cadbury is my childhood. Thanks for making it extra special. I would love to try this! Thanks for sharing!
Savita
This looks so delicious, perfect evening snack.
Carrie Robinson
These would be so great to make at Easter! Saving this recipe for the springtime. 🙂
Natalie
Oh yum, what beautiful brownies. I have to bake them asap. I'm craving chocolate for the past few days.