Rich, fudgy and packed with chocolate flavour, these Cadbury Creme Egg Brownies are the ultimate Easter treat. Gooey halves of Cadbury Creme Eggs melt slightly into the brownie as they bake, creating sweet pockets of chocolatey goodness.
If Easter baking is your thing, you'll also love my easy Easter Rocky Road or my super cute Easter Cupcakes.
A Quick Look At The Recipe
✅ Recipe Name: Cadbury Creme Egg Brownies
🕒 Ready In: 15 mins prep + 30 mins bake
👪 Makes: 16 squares (or 12 generous chocoholic serves)
🍫 Main Ingredients: Butter, dark chocolate, eggs, sugar, flour, Cadbury Creme Eggs
🐣 Best For: Easter dessert platters, bake sales, family gatherings
⭐ Why You'll Love It: Rich, fudgy brownies topped with gooey Cadbury Creme Eggs that melt slightly as they bake - the ultimate Easter treat for chocolate lovers.
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Creme Eggs + Brownies = all my dreams come true!
- Sammie
Rich, fudgy brownies meet gooey Cadbury Creme Eggs in this irresistible Easter treat. As they bake, the fondant centre melts into the brownie, creating sweet pockets of creamy chocolate.
Quick to make with simple ingredients, these brownies have crackly tops, fudgy centres and serious chocoholic appeal - the kind of Easter bake that disappears fast. 🍫🐣
Looking for more ways to use Easter eggs? Try my ridiculously easy No-Bake Easter Egg Slice or go all out with my decadent Easter Chocolate Caramel Tart - both are perfect for Easter celebrations!
Why You're Going To Love This Recipe
- The ultimate Easter dessert - rich chocolate brownies topped with gooey Creme Eggs!
- Quick and easy - ready in just 45 minutes from start to finish.
- Perfect fudgy texture - crisp flaky top, soft and gooey centre....
- A chocoholic's dream - loaded with real chocolate AND Cadbury Creme Eggs.
- Great for sharing - these are rich and fudgy, making them ideal for a crowd as you can serve them in small portions at Easter parties or holiday gatherings.
Jump to:
Creme Egg Brownie Ingredients
Most of the ingredients needed to make this brownie recipe are simple pantry staples, with just a couple worth highlighting to ensure you get that perfectly rich, fudgy texture.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Dark Chocolate - Use a good quality chocolate (around 50-70% cocoa). Since chocolate is the main flavour in brownies, a quality chocolate makes a big difference to the final result.
- Cadbury Creme Eggs - These classic Easter chocolates have a soft fondant filling designed to look like an egg yolk and white. They melt slightly during baking, creating gooey pockets of sweetness.
Variations
These brownies are easy to customise depending on what Easter chocolate you have on hand!
- Mini Creme Egg Brownies - Use mini Creme Eggs instead of large ones and scatter them through the batter for more gooey bites.
- Caramel Egg Brownies - Swap the Creme Eggs for Cadbury Caramel Eggs for a delicious caramel twist.
- Triple Chocolate Brownies - Stir through white chocolate or milk chocolate chips for even more chocolate flavour.
- Gluten Free Option - Substitute the plain flour with a good quality gluten free plain flour blend. The texture stays wonderfully fudgy.
How To Make Cadbury Creme Egg Brownies
This brownie recipe is a simple melt and mix!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare: Place the dark chocolate and the butter in a large microwave-safe bowl. Grease and line a 20cm square baking tin with baking paper.
- Melt: Melt the butter and dark chocolate together in the microwave in short bursts (at 50% power) until smooth. Allow to cool slightly.
- Mix: Add the eggs, vanilla extract and caster sugar. Whisk until smooth and glossy.
- Fold: Sift in the flour and salt. Gently fold through until just combined.
- Add Creme Eggs and bake: Pour the brownie batter into the prepared tin. Cut the Cadbury Creme Eggs in half and place them on top, gooey side up. Bake for approximately 30 minutes or until the top is crackly and the centre is still slightly gooey. Allow to cool before slicing into squares.
Recipe Tips
- Use good quality chocolate - it makes a big difference to the flavour.
- Don't overbake the brownies - they should be flaky on top but still slightly gooey in the centre.
- Cut the Creme Eggs carefully - use a sharp serrated knife for neat halves.
- Freeze the Creme Eggs first - this makes them much easier to cut and helps them hold their shape while baking.
- Let brownies cool before slicing - warm brownies will fall apart.
- For neat slices, chill the brownies in the fridge for 30 minutes before cutting.
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze brownies in an airtight container for up to 3 months. Defrost in the fridge overnight before serving.
Cadbury Creme Egg Brownies FAQs
Cadbury Creme Eggs have a milk chocolate shell filled with a sweet fondant centre that looks like an egg white and yolk. They come in two sizes - the classic large Creme Egg and smaller mini versions sold in bags.
They soften and melt slightly but still hold their shape. This creates delicious gooey pockets of fondant inside the brownie.
Freezing them first certainly helps them to hold their shape and makes them much easier to cut in half.
Allow the brownies to cool completely, then pop them in the fridge for 30-60 minutes to firm up. Use a sharp knife to slice, and wipe the blade clean between cuts to keep the edges neat and tidy.
Absolutely, and you wouldn't even have to cut them!
RECIPE CREDIT: Thank you so much to the gorgeous Sarah from Love Swah, who guest-posted this delicious Creme Egg Brownie recipe. If you aren't familiar with Sarah's deliciously sweet recipes, you have GOT to check her out!! Her beautiful creations always get me drooling and I have to say that her sweet tooth is a very, very good match for my own. This girl loves her desserts... which of course, makes me adore her even more!
More Easter Egg Recipes
For more delicious recipes using Easter eggs, try these fun and easy favourites that the kids will love to help with too!
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Cadbury Creme Egg Brownies
Ingredients
- 190 g butter
- 190 g dark chocolate
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 220 g (1 cup) caster sugar
- 120 g (¾ cup) plain flour all purpose
- ½ teaspoon salt
- 4-6 large Cadbury Creme Eggs
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm square baking tin with baking paper and set aside.
- Melt the butter and chocolate together in the microwave in short bursts on medium for 2-3 minutes (50% power). Allow to cool slightly.
- Add the beaten eggs, sugar and vanilla and mix to combine.
- Sift over the flour, add the salt and gently fold through. Pour into the prepared tin.
- Slice the Cadbury Creme Eggs in half lengthways (see tips) and arrange them on the top of your brownies (gooey side up). Only slightly press them into the brownie batter as they will sink whilst baking
- Bake for 30 minutes or until the brownies are pale brown and flaky on top, but still dark and slightly gooey on the inside.
- Once the brownies are cooled, slice into small pieces.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm square baking tin with baking paper and set aside.
- Place the butter and chocolate into the Thermomix bowl. Melt for 3-4 minutes, 50 degrees, Speed 2. Allow to cool slightly.
- Add the eggs, sugar and vanilla extract and mix for 10 seconds, Speed 4.
- Add the flour and salt and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds. Pour into the prepared tin.
- Slice the Cadbury Creme Eggs in half lengthways (see tips) and arrange them on the top of your brownies (gooey side up). Only slightly press them into the brownie batter as they will sink whilst baking
- Bake for 30 minutes or until the brownies are pale brown and flaky on top, but still dark and slightly gooey on the inside.
- Once the brownies are cooled, slice into small pieces.
Notes
- Use a good quality chocolate - it makes a big difference to the flavour.
- Don't overbake the brownies - they should be flaky on top but still slightly gooey in the centre.
- Cut the Creme Eggs carefully - use a sharp serrated knife for neat halves.
- Freeze the Creme Eggs first - this makes them much easier to cut and helps them hold their shape while baking.
- Let brownies cool before slicing - warm brownies will fall apart.
- For neat slices, chill the brownies in the fridge for 30 minutes before cutting.
- Storage: Keep in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze brownies in an airtight container for up to 3 months. Defrost in the fridge overnight before serving.
Kaylene says
These look sooo good! Can't wait to make them up for my daughter to give her a first good taste of something sweet!
Lucy says
Oh I hope she loves them!
Karen says
I know this is an older post, but have just stumbled across this recipe saved in my fave recipe app and am dying to give it a go! Just wanted to ask first, do the chopped up Creme Eggs go in gooey side up, or gooey side down? Hard to tell from the pics 🙂
Thanks in advance!
Lucy Mathieson says
Hi Karen, I tend to do gooey side up but it doesnt really matter! xx
Emma says
I made these tonight, baked until the top was dry and pale brown (30 mins) but the inside was still really runny. Baked for a further 15 mins and although the brownie is firmer it's still very runny...hoping it hardens up overnight (unlikely right?) any thoughts on what I might have done wrong?
Side note: even though it doesn't look pretty, it tastes amazing...here's hoping it's a hit at tomorrow's Easter lunch at work.
Bake Play Smile says
Hmm thats very strange Emma! It could be because all ovens are slightly different. My bet is that they will have firmed up by the morning. Hehe glad the mixture still tastes amazing!
Malinda @mybrownpaperpackages says
Why do I always sit down to read these at night?! Have such a craving for this now. Yum!
Bake Play Smile says
Oopsies! Sorry!