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    Creme Egg Brownies

    05/04/2019 by thebakingexplorer 45 Comments

    Jump to Recipe Jump to Video Print Recipe

    Creme Egg Brownies are not a new concept, but they've remained popular over the years because they're so darn delicious! I've made them sooo many times as they are so indulgent and heavenly! For this recipe I've combined my favourite gooey chocolate brownie recipe with Creme Eggs baked into it for the ultimate Easter treat. They are super easy to make too, and use minimal ingredients. The secret to the perfect Creme Egg Brownie is that you add the Creme Eggs in part way through baking so they don't melt completely. If you make one thing this Easter let it be these Creme Egg Brownies!

    Creme Egg Brownies

    Ingredient Tips & Equipment Information

    • Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
    • I used unsalted butter for this recipe.
    • I used light brown soft sugar for the brownies, but you can use caster sugar instead.
    • For all of the answers to more questions about brownies, check out my Chocolate Brownies recipe and guide!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    The photos for this recipe were updated in March 2021.

    How to make Creme Egg Brownies

    Start by melting the dark chocolate and butter together in a pan on a low heat. Let it cool for 10 minutes. In a bowl whisk together the eggs and light brown soft sugar.

    Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in. Then add the plain flour and whisk it in. Pour the batter into a lined traybake tin.

    While it bakes, cut the Creme Eggs in half. Take the brownies out of the oven after 15 minutes, pressed the Creme Eggs in, then put them back in the oven for another 8 minutes. Let them cool completely before removing from the tin and slicing up.

    Creme Egg Brownies

    How do you cut Creme Eggs in half?

    The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start of your cut), and saw the knife through the chocolate. Try not to just push down, as this can crack the chocolate. If is very likely that you won't get perfect halves for all of your eggs, but you can still use them as they are pushed down into the brownie which holds the half together, or you can eat them!

    What size tin do you need to make these brownies?

    My preferred tin size choice for this recipe is a 12″ x 9″ traybake style tin. However, you can also make these brownies in a 8″ or 9″ square tin. The differences will be in the baking times, and also you will need less Creme Eggs as the surface area will be smaller. Check the recipe notes for the baking times.

    How should the brownies be stored and can they be frozen?

    They should be stored in an airtight container, or covered on a plate, for 3 days. You can also freeze the brownies. Once they are fully cool, wrap them well and freeze for up to 3 months.

    Creme Egg Brownies

    Can the brownies be made gluten or dairy free?

    Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. For a dairy free version, use a dairy free baking spread instead of butter, and a dairy free dark chocolate. You will also need to decorate the brownies with dairy free chocolate eggs, like Mummy Meagz for example.

    What type of chocolate is best for brownies?

    It’s hard to give an exact answer, because it depends on personal preference, but most dark chocolates will work well. I would always say to use a dark chocolate that you like to eat. One of the main ingredients of this recipe is melted dark chocolate, so it contributes massively to the flavour of the brownies. If you prefer a very dark chocolate that’s less sweet then use a higher cocoa bar, for example 70% cocoa and higher. If you prefer a milder dark chocolate, then a cocoa content around 40-50% will suit you better. One chocolate I would avoid using is cheap cooking or baking chocolate. You can get good quality baking chocolates (for example Lindt make one, and I have made amazing brownies with it) but any cheaper lower quality brands can taste very ‘fake’.

    More tips for making the Creme Egg Brownies:

    • Make sure to line your tin with greaseproof baking paper so the brownies come out easily.
    • You can use any other filled egg to decorate the brownie, such as Caramel Eggs or Reese's Eggs for example.
    Creme Egg Brownies

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Traybake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Creme Eggs
    • Electric hand mixer
    • Dark chocolate

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Creme Egg Brownies

    More Creme Egg recipes...

    • Creme Egg Cupcakes
    • Creme Egg Trifle
    • Easter Rocky Road
    • Creme Egg Chocolate Cake
    • Creme Egg Millionaire's Shortbread
    • Creme Egg Cheesecake (No Bake)
    • Creme Egg Drip Cake
    • Creme Egg Slutty Brownies (Creme Egg Brookies)
    • Creme Egg Ice Cream (No Churn)
    • Creme Egg Chocolate Tart
    Creme Egg Brownies

    Creme Egg Brownies

    Yummy chocolate brownies with Creme Eggs, easy to make and perfect for Easter!
    4.83 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Brownies
    Prep Time: 30 minutes
    Cook Time: 23 minutes
    Total Time: 53 minutes
    Servings: 15
    Author: thebakingexplorer

    Ingredients

    For the brownies

    • 350 g Dark chocolate broken into squares
    • 250 g Butter or baking spread
    • 250 g Light brown soft sugar
    • 3 Eggs large
    • 1 tsp Vanilla extract
    • 120 g Plain flour

    For the topping

    • 8 Creme Eggs cut in half (one extra half for the chef!)
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin (check the recipe notes if you want to make in a 8" or 9" square tin)
    • 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 10 minutes
    • In a mixing bowl use an electric mixer to whisk together the eggs, light brown sugar and vanilla extract for 5 minutes until thicker and paler in colour
    • Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
    • Add the plain flour and whisk in gently with a hand whisk until you can't see any more flour
    • Pour the batter into your lined tin. Bake for 15 minutes
    • 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!
    • Take the brownies out of the oven, press the eggs into the batter, then put them back in the oven for 5-10 minutes. To check if they are done, insert a toothpick in the centre. It should come out with several crumbs on, but not be wet.
    • Let the brownies cool completely in the tin before removing and slicing up (this is important to make sure the brownies set!)
    • Store in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
    • I used unsalted butter for this recipe.
    • I used light brown soft sugar for the brownies, but you can use caster sugar instead.
    • For all of the answers to more questions about brownies, check out my Chocolate Brownies recipe and guide!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     
    If you would like to use a 8″ or 9″ square tin, you can use the same amount of ingredients, the difference will be the thickness of the brownies and the baking time. If you are using an 8″ square tin, I recommend a baking time of 35-40 minutes. For a 9″ square tin I recommend 25-30 minutes. In both cases, remove the brownies from the oven 5 minutes before they’re done, press the creme eggs in, then pop them back in the oven for the final 5 minutes. To check if they are done, insert a toothpick in the centre. It should come out with several crumbs on, but not be wet.
    I updated this recipe in March 2021 to improve the brownies and make them more fudgey, but if you'd like the original recipe here it is:
    • 350g Dark chocolate
    • 250g Butter or baking spread
    • 250g Light brown sugar
    • 3 Eggs (large)
    • 1 tsp Vanilla extract
    • 1 tsp Baking powder
    • 100g Plain flour
    • 30g Cocoa powder
    • 8 Creme Eggs, cut in half

    Nutrition

    Calories: 453kcal | Carbohydrates: 33g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 141mg | Potassium: 214mg | Fiber: 3g | Sugar: 35g | Vitamin A: 473IU | Calcium: 41mg | Iron: 3mg

    If you like this, check out more of my Brownie recipes!

    Or you might like more of my Easter recipes!

    I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy.

    « Easter Chocolate Cake
    Creme Egg Trifle »

    Reader Interactions

    Comments

    1. Jo Allison / Jo's Kitchen Larder

      April 05, 2019 at 11:01 am

      5 stars
      My name is Jo and I have never baked anything with Creme Eggs in! I know! The funny thing is that I do love Creme Eggs so I really have no idea what's been stopping me. These brownies look heavenly Kat and I might just have to take a plunge and get baking! Thank you for sharing with #BakingCrumbs 🙂

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:28 am

        Oh you definitely need to get into the creme egg baking! I hope you do soon!

        Reply
    2. Jacqui Bellefontaine

      April 05, 2019 at 12:27 pm

      5 stars
      I have yet to try cream egg brownies but looking at these certainly makes me want to get baking them now. Than k you for linking to #CookBlogShare

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:29 am

        I hope you give them a try Jacqui!

        Reply
    3. Jhuls | The Not So Creative Cook

      April 06, 2019 at 11:16 am

      I may sound like a broken record here, but I love brownies in any form. These are absolutely heaven! Thanks for sharing at Fiesta Friday, Kat!

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:30 am

        I agree Jhuls, brownies are always good!

        Reply
    4. Monika Dabrowski

      April 06, 2019 at 8:28 pm

      5 stars
      Looks ace as always, and brownies are so good around Easter time especially!

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:31 am

        Thank you Monika!

        Reply
    5. Janice

      April 06, 2019 at 9:22 pm

      5 stars
      Wow, these look amazing the perfect treat for Easter.

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:31 am

        Thank you Janice!

        Reply
    6. Cat | Curly's Cooking

      April 07, 2019 at 8:32 pm

      5 stars
      Oh wow. I love the look of these and how gooey the creme eggs look.

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:32 am

        Thank you Cat!

        Reply
    7. Jade Tomlinson

      April 07, 2019 at 8:36 pm

      5 stars
      Ooo these look fab!! Will be trying these out with my little boy ! X

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:32 am

        Yay, let me know what you think!

        Reply
    8. Life Diet Health

      April 08, 2019 at 9:15 am

      What a fun idea Kat - I'm sure my boys would love these! 🙂 Oh, and who ate the spare half egg! 😛 Thanks for sharing at Fiesta Friday.

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:33 am

        Haha... that was me!

        Reply
    9. jenny walters

      April 08, 2019 at 4:40 pm

      5 stars
      I am in love....so much damp and chocolatey stickiness, I'm yours. These look inspired and incredible. A simple idea executed brilliantly! Thank you for sharing with #BakingCrumbs

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:34 am

        Thank you so much Jenny!

        Reply
    10. Rita

      April 10, 2019 at 2:06 am

      5 stars
      What a great Easter treat. Great post & recipe Thanks for sharing on fiesta friday #270

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:35 am

        Thank you Rita!

        Reply
    11. Anca

      April 10, 2019 at 5:31 pm

      These brownies look so nice. I bought some eggs to make my own version (not Cadbury, I'm not buying those due to their shady policies regarding palm oil). I will keep your recipe in mind for when I'm making mine.

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:42 am

        Thanks Anca!

        Reply
        • Amarpreet Sindhar

          May 13, 2020 at 7:54 pm

          These look lovely! Trying it out tomorrow. I only have 4 eggs though so will make half with eggs and half just plain. Do you reckon that will turn out okay?

          Reply
          • thebakingexplorer

            May 13, 2020 at 10:27 pm

            Thank you! Yes absolutely, it will still work great!

            Reply
    12. tastebotanical

      April 12, 2019 at 11:47 am

      This is such a great idea for Easter - combination of brownies and Creme Egg - what's not to like! #bakeoftheweek

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:39 am

        I agree, such a perfect combo!

        Reply
    13. Helen - Cooking with my kids

      April 13, 2019 at 3:23 pm

      These look delicious and I've got a wee one who is a bit partial for a bit of chocolate and/or a cream egg who would absolutely love these!

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:36 am

        Oh they sound perfect for your little one!

        Reply
    14. Jenny Paulin

      April 14, 2019 at 8:06 pm

      5 stars
      These look sooooo good Kat. I would happily devour a couple. Thank you for sharing with #Bakeoftheweek x

      Reply
      • thebakingexplorer

        April 21, 2019 at 7:41 am

        Thank you Jenny!

        Reply
    15. Eleanor

      March 01, 2020 at 3:46 pm

      5 stars
      Your recipes are awesome! Thank you 🙂 You should go on bake off!x

      Reply
      • thebakingexplorer

        March 03, 2020 at 2:09 pm

        You're very welcome, I'm glad you like them 🙂

        Reply
    16. Claire Spence

      April 14, 2020 at 4:33 pm

      5 stars
      Tried these but used Mini Eggs, adding them at the last minute after taking the brownies out of the oven. A success! Wonderful recipe!

      Reply
      • thebakingexplorer

        April 14, 2020 at 10:23 pm

        I'm so glad you enjoyed the recipe Claire, and I love the addition of Mini Eggs!!

        Reply
    17. Polly

      April 18, 2020 at 10:15 am

      5 stars
      These are the perfect indulgent Easter treat - fudgy, chocolatey and taste absolutely delicious. It is also a very easy recipe to follow and bake.

      Reply
      • thebakingexplorer

        April 18, 2020 at 12:31 pm

        Thanks so much Polly!

        Reply
    18. Isabel

      April 30, 2020 at 2:16 pm

      5 stars
      This is the only brownie recipe I use now, with or without Creme Eggs! It's delicious with Creme Eggs, but can be easily adapted year-round to make excellent, squishy brownies. I've tried it with Oreos and Galaxy Caramel and both were tasty. Thanks for another amazing recipe!

      Reply
      • thebakingexplorer

        April 30, 2020 at 9:27 pm

        Thanks so much Isabel! Feedback like this makes my day!

        Reply
    19. Jill Phillips

      May 10, 2020 at 10:58 pm

      5 stars
      Absolutely loved these brownies! Easy to follow recipe and they tasted delicious. I made them with a mixture of creme eggs and Reese's peanut butter eggs.

      Reply
      • thebakingexplorer

        May 11, 2020 at 12:03 am

        Love your addition of peanut butter eggs, yum yum!

        Reply
    20. Emma

      May 17, 2020 at 10:33 am

      5 stars
      Hey. What dark chocolate would you say is the best to use for baking these brownies UK?

      Thanksn

      Reply
      • thebakingexplorer

        May 17, 2020 at 2:27 pm

        Hi Emma, I generally use Tesco's dark chocolate, but any decent quality dark chocolate will work well. I would ony say to avoid baking chocolate and very cheap low quality chocolate!

        Reply
    21. Alice Ross

      February 01, 2021 at 9:13 pm

      2 stars
      Quick and easy recipe to follow, however the baking timings are off a lot!
      I have used the same size tin as mentioned and a fan oven on 160degrees and the brownies were no-where near done! My creme eggs have now crystallised and gone hard so will not be very nice to eat.
      I suggest cooking the brownies for longer before putting the creme eggs on top. However the brownies themselves were very gooey and nice.

      Reply
      • thebakingexplorer

        February 01, 2021 at 11:11 pm

        Hi Alice, I'm sorry the baking times didn't work for you. I've never had this feedback before and I've made these brownies countless times myself. It's hard to say what exactly happened with your brownies as this could be down to so many factors, for example changing an ingredient, not following the recipe exactly, or the temperature of your oven could be off. The preferred texture of brownies is also a personal preference, so people like to bake them less for more gooeyness, or more for more cakeyness. I hope that you'll give them another try now you know how long they need in your oven. Happy Easter!

        Reply
    22. Aisha

      March 06, 2021 at 8:29 pm

      5 stars
      First time I made creme egg brownies and used this recipe! They were gone in seconds! They were absolutely amazing! Best brownie recipe I’ve used I will definitely stick to this one!! Thank you so much! X

      Reply

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