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–+ servings
Creme egg brownies cut into bars.
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5 from 7 votes

Cadbury Creme Egg Brownies

Easy Cadbury creme egg brownies studded with white chocolate chips, topped with halved Cadbury creme eggs, and drizzled with a sweet white chocolate glaze.
Course Baking
Cuisine British
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 12
Calories 446kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Mixing Bowl
  • 23 x 23cm Baking Tin
  • Baking Paper
  • Knife

Ingredients

Metric - US Customary
  • 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 combined
    100 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

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! They will firm up on cooling.
 
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. 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! 
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Cadbury Creme Egg Brownies
Amount per Serving
Calories
446
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
45
mg
15
%
Sodium
 
43
mg
2
%
Potassium
 
301
mg
9
%
Carbohydrates
 
54
g
18
%
Fiber
 
4
g
17
%
Sugar
 
36
g
40
%
Protein
 
9
g
18
%
Vitamin A
 
82
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
98
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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