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 4 votes

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Course: Easter

Cuisine: brownies

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: pieces

Calories: 239kcal

Cost: $10

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.

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.

RECIPE NOTES & TIPS

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.