Air Fryer Creme Egg Brownies
, Updated Jan 22, 2026
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Air Fryer Creme Egg Brownies! Indulge your sweet tooth with this decadent recipe for Creme Egg brownies in your air fryer, complete with a step-by-step video tutorial. These insanely delicious gooey chocolatey treats are perfect for Easter.
These crazy delicious gooey brownies are so easy to bake in your air fryer and the addition of Cadbury’s Creme eggs takes them over the top! Simply the ultimate Easter treat, sure to go down a storm with one and all.
Now I already have a Creme Egg Brownies recipe on this site but this one is especially created for your Air Fryer and, dare I say it, is ever better!
It is absolutely PACKED with creme eggs which melt into the brownie batter as they bake in the air fryer, creating an epic chocolatey treat for Easter and beyond. Well, at least as long as creme eggs are available that is – usually from January to April.
Here’s What You’ll Need
There’s few ingredients in this brownie recipe so make sure you use good quality chocolate for the tastiest results! You can whisk the eggs using a hand mixer (LOVE my cordless KitchenAid one) or a balloon whisk.
- Chocolate chips (semi-sweet ideally) or a 60% chocolate bar, chopped up small
- Unsalted butter
- Large eggs
- Sugar – you can use granulated, caster or light brown sugar
- Vanilla extract or vanilla bean paste
- Salt
- Flour
- Cocoa powder
- Cadbury’s creme eggs – I used a mix of regular and mini
How to Make Air Fryer Creme Egg Brownies
- The first thing we need to do is melt the chocolate and butter together. I like to do this in the microwave, heating for 30 second bursts and stirring in between until the butter melts. Stir the chocolate and butter until completely smooth and set aside to cool slightly.
- Use the tip of a sharp knife to pry the Creme Eggs apart or simply slice in half. This works best if they are straight out of the fridge so that they keep their shape.
- Place the eggs, sugar, vanilla and salt in a mixing bowl. Whisk at high speed until pale, frothy and doubled in volume. Add the melted chocolate into the whisked eggs, stirring to combine until completely smooth.
- Sift the flour and cocoa powder into the chocolate mixture and stir everything together to create the brownie batter.
- Transfer the batter into a lined brownie pan (I used an 8 inch one but most air fryers will better fit a 7 inch one). Level and top with the creme eggs, pushing them slightly into the batter. Don’t worry if they are sticking out a bit – the batter will even out as the brownies bake in the air fryer.
- Bake for 25-30 minutes at 300-320°F (150-160°C) or until the creme eggs have melted and the brownies are just firm on top.
- Cool completely before slicing – I know this is easier said than done but trust me. If you cut the brownies while they are still warm they are likely to fall apart. Use a large knife to press down firmly through the brownies and wipe between cuts to create the perfect brownie squares.
Recipe Notes
STORING BROWNIES Keep the brownies in an airtight container at room temperature for up to four days. You can also keep them in the fridge, but they taste best at room temp or even slightly warmed up (in a microwave).
HOW DO I KNOW MY BROWNIES ARE BAKED? Brownies are the one bake where under baking is usually preferred, especially if you like them on the gooey side. The best way to gauge whether they are baked is to use an instant read thermometer such as a Thermapen.
For fudgy brownies, the temperature should be between 82-88C/ 180℉ -190℉. For denser cake-like brownies the internal temperature should be around 99°C / 210℉.
Frequently Asked Questions
The best way to gauge whether your brownies are baked to perfection is to use an instant read thermometer. For fudgy brownies, the temperature should be between 180℉ -190℉/ 82-88C. For denser cake-like brownies the internal temperature should be around 210℉/ 99°C.
Yes! Air fryers are great for baking (and I published a book on it!). They bake evenly, don’t need preheating and give you rich, fudgy results in less time than an oven.
Absolutely. You can swap Creme Eggs for chocolate chunks, mini eggs or leave them plain for classic air fryer brownies.
HAVE YOU MADE MY AIR FRYER CREME EGG BROWNIES RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions send me a message on Instagram and I will do my best to reply quickly.
Air Fryer Creme Egg Brownies
Video
Equipment
Ingredients
- 1 ¼ cups (200g) semi-sweet chocolate chips or a 60% chocolate bar, chopped
- ½ cup (113g) unsalted butter cubed
- 1 cup (20gg) sugar caster or granulated
- 2 large eggs room temperature
- 2 tsp vanilla bean paste , or extract
- pinch salt
- 4 tbsp cocoa powder , unsweetened
- ½ cup (65g) flour plain / all-purpose
- 10 Cadbury's Creme Eggs
- 10 mini Cadbury's Creme Eggs
Instructions
- Melt the butter and chocolate in a bowl by microwaving for 30 second bursts and stirring in between until the butter melts. You can also do this using the double boiler method: simply bring a saucepan of water to a gentle simmer and place the bowl with the butter and chocolate over the top.1 ¼ cups (200g) semi-sweet chocolate chips, ½ cup (113g) unsalted butter
- Stir the chocolate and butter until completely smooth and set aside to cool slightly.
- Slice the creme eggs in half (this is easier if they are chilled in the fridge first).10 mini Cadbury's Creme Eggs, 10 Cadbury's Creme Eggs
- Place the eggs, sugar, vanilla and salt in a mixing bowl. Whisk at high speed until pale, frothy and doubled in volume.1 cup (20gg) sugar, 2 large eggs, 2 tsp vanilla bean paste, pinch salt
- Add the melted chocolate into the whisked eggs, stirring to combine until completely smooth.
- Sift the flour and cocoa powder into the chocolate mixture and stir everything together to create the brownie batter.4 tbsp cocoa powder, 1/2 cup (65g) flour
- Transfer the batter into a lined brownie pan (I used an 8 inch one but most air fryers will better fit a 7 inch one).
- Level and top with the creme eggs, pushing them slightly into the batter. Don't worry if they are sticking out a bit – the batter will even out as the brownies bake in the air fryer.
- Bake for 25-30 minutes at 300-320°F (150-160°C) or until the creme eggs have melted and the brownies are just firm on top.
- Cool completely before slicing – I know this is easier said than done but trust me. If you cut the brownies while they are still warm they are likely to fall apart.
- Use a large knife to press down firmly through the brownies and wipe between cuts to create the perfect brownie squares.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
