Crème Egg Brownies + video tutorial

These Cadbury’s Crème Egg Brownies have ‘addictive’ written all over them! Super easy to make, rich and fudgy – everything a good brownie ought to be and perfect for Easter.

Where do you stand on the great Cadbury’s Crème Egg divide? These little chocolate eggs with their gooey fondant filling inspire intense devotion that borders on obsession in the UK.

For my part I have never been a big fan – they are so sweet!  After little bit of ‘mummy can we get these please?’ pleading from my son and I somehow found myself with bags of Mini Crème Eggs.

Probably because I can’t really resist him and his big brown eyes for very long! Then I remembered the one time I was fully onboard with Crème Eggs and their charms.

When I made Rocky Road using leftover Easter chocolates. That was, hands down, the most addictive chocolate treat ever… my colleagues at work were seriously swooning over it.

These Crème Egg Brownies are here to give the rocky road a run for its money! They are such gooey chocolatey little pieces of pure indulgence. I decreased the quantity of sugar I normally use in the recipe as the mini eggs add a sweetness of their own and the are folded both in the batter and on top of the brownies.

I wasn’t quite sure how the eggs would react when baked, so I decided to place the ones on top of the brownies midway through the baking. I think you could place them on top at the beginning but they would definitely sink into the batter more and lose their creamy fondant centres which melt the longer you cook them.

Crème Egg Brownies step by step

Step 1. Chop the chocolate into small chunks. Place the chocolate and butter into a small pot and allow them to slowly melt over very low heat or use the double boiler method. Take off the heat and set aside to cool slightly.
Step 2. Put the eggs and sugar in large bowl and use a electric hand whisk (or a balloon whisk) to mix together until frothy and doubled in volume.
Step 3. Gradually add the melted chocolate into the eggs and mix together using a hand whisk until smooth.

Step 4. Sift the flour, cocoa and salt into the chocolate and mix together until the batter is smooth. Fold in half the creme eggs.

Step 5. Pour the batter into the prepared tin and bake for 10-15 minutes or until the top is nearly – but not quite – set.

Step 6. Remove the tin from the oven and arrange the remaining creme eggs over it in a neat pattern. Bake for a further 10-15 minutes or until the creme eggs have started melting and the brownies are mostly firm on top with a slight ‘give’.

Step 7. Pull the brownies out of the tin using the baking paper and allow to cool on a wire rack.

Step 8. Make the glaze, if using, and drizzle over the brownies. Cut into small squares and enjoy!

Have you made my Crème Egg Brownies?

Share your creations on Instagram and I will share them in my stories or pop by on Facebook and make my day! 

Can you ever have too many brownies? 

• White Russian brownies
• Black bean brownies with red berries
• Triple Chocolate Skillet Brownie
• Espresso cheesecake brownies

Creme Egg Brownies

Lucy Parissi

These Creme Egg Brownies have 'addictive' written all over them! Super easy to make, rich and fudgy - everything a good brownie ought to be!

4.2 from 5 votes

Print Rate

Course: Brownies

Cuisine: American

Keyword: Creme egg brownies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 20

Ingredients

• 200 g | 7oz unsalted butter cubed
• 200 g | 7oz good quality dark chocolate
• 150 g | 5.3oz soft light brown sugar can increase to 200g /7oz
• 125 g | 4.4oz plain all purpose flour
• 7 tbsp cocoa powder
• 4 eggs
• 1/2 tsp salt
• 20 mini Cadbury’s creme eggs halved lengthwise

For the glaze

• 85 g | 3oz icing sugar
• 1 tbsp milk more if needed
• a couple drops vanilla extract
• yellow food colouring optional

Instructions

• Preheat the oven to 180C | 350F. Line a deep square pan (23cm/9x9in) with baking paper letting the paper hang over the edges.
• Chop the chocolate into small chunks. Place the chocolate and butter into a small pot and allow them to slowly melt over very low heat or use the double boiler method. Take off the heat and set aside to cool slightly.
• Put the eggs and sugar in large bowl and use a electric hand whisk to mix together until frothy and doubled in volume.
• Gradually add the melted chocolate into the eggs and mix together using a hand whisk until smooth.
• Sift the flour, cocoa and salt into the chocolate and mix together until the batter is smooth. Fold in half the creme eggs.
• Pour the batter into the prepared tin and bake for 10-15 minutes or until the top is nearly - but not quite - set.
• Remove the tin from the oven and arrange the remaining creme eggs over it in a neat pattern. Bake for a further 10-15 minutes or until the creme eggs have started melting and the brownies are mostly firm on top with a slight 'give'.
• Pull the brownies out of the tin using the baking paper and allow to cool on a wire rack.
• Mix the icing sugar, vanilla extract, food colouring (if using) and enough milk to make a pourable icing. Drizzle over the brownies and cut into small squares using the creme eggs as a guide. Best eaten within a couple of days.

Video

Notes

You can simply place the creme eggs on the brownie batter as you put them in the oven. They will sink into the brownie a little more and won't retain their shape as well.

Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!