Creme Egg Brownies

Creme Egg Brownies

Yummy chocolate brownies with Creme Eggs

Course Dessert
Cuisine British
Keyword Brownies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 15
Author thebakingexplorer


For the brownies

  • 350 g Dark chocolate broken into squares
  • 250 g Butter or baking spread
  • 250 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 100 g Plain flour
  • 30 g Cocoa powder

For the topping

  • 8 Creme Eggs cut in half (one extra half for the chef!)


  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes

  3. In a bowl whisk together the eggs and light brown sugar until frothy

  4. Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in

  5. Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour

  6. Pour the batter into the lined traybake tin and bake for 20 minutes

  7. While it is baking, cut the Creme Eggs in half. There will be one extra half - the perfect snack for the chef or a nearby child!

  8. Take the brownies out of the oven, press the Creme Eggs into the batter, then put them back in the oven for 10 minutes

  9. Let the brownies cool completely in the tin before removing and slicing up

  10. Store in an airtight container in a cool place and eat within 3 days