Cadbury Creme Egg Brownies

These Cadbury Creme Egg Brownies are perfect for Easter! These really are a chocoholics dream! Quick, easy and oh so delicious!!

A stack of chocolate brownies with Cadbury creme eggs inside.

For something a little different, I’m taking a step back from the blog today and the gorgeous Sarah from Love Swah is taking over! 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! I know you’re just going to love the recipe that Sarah has created especially for Bake Play Smile – Cadbury Crème Egg Brownies – seriously good!

A baking tin with chocolate brownies made with Cadbury creme eggs cooling. A flakey top with several Creme eggs oozing out.

Hi guys! Thanks to the lovely Lucy for having me guest post on her blog today. I come bearing delicious treats, in the form of rich and decadent chocolate brownies studded with an Easter essential – Cadbury Creme Eggs.

Chocolate easter egg brownies with a flakey top and dense, moist filling.

What are Cadbury Creme Eggs?

To put it lightly, they’re one of the most talked about easter eggs EVER! You either love them or hate them… there’s no in between!

The eggs have a thick chocolate shell with a gooey white and yellow fondant style filling (meant to represent an egg). 

You can buy mini versions of the eggs in packets, or larger eggs on their own. They’re super sweet and oozy, gooey!

Cadbury creme easter eggs cooked in a chocolate brownie recipe and cut into pieces.

What you need to make Creme Egg Brownies

The best thing about these brownies is that they’re based on a super simple chocolate brownie recipe using:

  • butter
  • chocolate
  • eggs
  • vanilla extract
  • caster sugar
  • plain flour
  • salt
  • … and of course, Cadbury Creme Eggs!

Homemade creme egg brownies in a big stack ready to be eaten for easter.

The perfect chocolate brownies – flakey on top, rich and fudgy on the inside! 

A chocolate brownie should have a crispy flakey top, but a dense and rich filling. This Cadbury creme egg brownie recipe will give you those perfect brownies… every single time!

The cooking brownies, it’s important not to overcook them. Once they’ve got that lovely flakey top and come out with a few sticky crumbs on them, they’re ready. 

The contrast of the crunchy caramel and oozy creme eggs filling pairs perfectly with the rich and fudgy dark chocolate brownies. Absolutely DELICIOUS!

Don’t forget to pop over to Sarah’s blog and check out all of her amazing recipes!

 

For more yummy Easter recipes, check out our EASTER RECIPES EBOOK packed with 28 of our most popular recipes (available in both conventional and Thermomix versions) for just $10.00.

Get the eBook via instant download and then save to your computer, tablet, phone or iBooks. If you’d prefer a hard copy, all of our eBooks print to an easy-to-read A4 size.

Shop the conventional version here or the Thermomix version here

Cadbury Creme Egg Brownies

Cadbury Creme Egg Brownies

These Cadbury Creme Egg Brownies are perfect for Easter! These really are a chocoholics dream! Quick, easy and oh so delicious!!
5 from 1 vote
Print Pin Rate
Course: Easter
Cuisine: brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 pieces
Calories: 239

Ingredients

  • 190 g butter room temperature
  • 190 g dark chocolate
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup caster sugar
  • 3/4 cup plain flour
  • 1/2 tsp salt
  • 4-6 large Cadbury Creme Eggs

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius. 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 (50% power). 
  • In a bowl beat the eggs with the sugar and vanilla. Sift the flour into another bowl and add the salt.
  • Let the chocolate mixture cool a bit before beating in the egg and sugar mixture. Pour into the prepared tin. 
  • Slice the Cadbury Creme Eggs in half lengthways (I found a serrated knife was the best tool for this job) and arrange them on the top of your brownies. Only slightly press them into the brownie batter as they will sink whilst baking
  • Bake for 30 minutes.
    When it’s ready the top should be dried to a pale brown but the middle still dark and slightly gooey.
  • Once the brownies are cooled, slice into small pieces. 

Thermomix Method

  • Preheat oven to 180 degrees celsius. 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 (I found a serrated knife was the best tool for this job) and arrange them on the top of your brownies.
  • Press them into the brownie batter as they will sink whilst baking.
  • Bake for 30 minutes. When the brownie is ready the top should be dried to a pale brown but the middle still dark and slightly gooey.
  • Once the brownies are cooled, slice into small pieces. 

Nutrition

Calories: 239kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 172mg | Potassium: 105mg | Fiber: 1g | Sugar: 15g | Vitamin A: 345IU | Calcium: 17mg | Iron: 1.8mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

30 thoughts on “Cadbury Creme Egg Brownies”

  1. Malinda @mybrownpaperpackages says:

    Why do I always sit down to read these at night?! Have such a craving for this now. Yum!

    1. Bake Play Smile says:

      Oopsies! Sorry!

  2. 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.

    1. 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!

  3. 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!

    1. Lucy Mathieson says:

      Hi Karen, I tend to do gooey side up but it doesnt really matter! xx

Leave a Reply

Your email address will not be published. Required fields are marked *