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!
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.
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.
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.
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!
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More Creme Egg recipes...
Creme Egg Brownies
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!)
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
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.
- 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
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.
Jo Allison / Jo's Kitchen Larder
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 🙂
thebakingexplorer
Oh you definitely need to get into the creme egg baking! I hope you do soon!
Jacqui Bellefontaine
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
thebakingexplorer
I hope you give them a try Jacqui!
Jhuls | The Not So Creative Cook
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!
thebakingexplorer
I agree Jhuls, brownies are always good!
Monika Dabrowski
Looks ace as always, and brownies are so good around Easter time especially!
thebakingexplorer
Thank you Monika!
Janice
Wow, these look amazing the perfect treat for Easter.
thebakingexplorer
Thank you Janice!
Cat | Curly's Cooking
Oh wow. I love the look of these and how gooey the creme eggs look.
thebakingexplorer
Thank you Cat!
Jade Tomlinson
Ooo these look fab!! Will be trying these out with my little boy ! X
thebakingexplorer
Yay, let me know what you think!
Life Diet Health
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.
thebakingexplorer
Haha... that was me!
jenny walters
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
thebakingexplorer
Thank you so much Jenny!
Rita
What a great Easter treat. Great post & recipe Thanks for sharing on fiesta friday #270
thebakingexplorer
Thank you Rita!
Anca
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.
thebakingexplorer
Thanks Anca!
Amarpreet Sindhar
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?
thebakingexplorer
Thank you! Yes absolutely, it will still work great!
tastebotanical
This is such a great idea for Easter - combination of brownies and Creme Egg - what's not to like! #bakeoftheweek
thebakingexplorer
I agree, such a perfect combo!
Helen - Cooking with my kids
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!
thebakingexplorer
Oh they sound perfect for your little one!
Jenny Paulin
These look sooooo good Kat. I would happily devour a couple. Thank you for sharing with #Bakeoftheweek x
thebakingexplorer
Thank you Jenny!
Eleanor
Your recipes are awesome! Thank you 🙂 You should go on bake off!x
thebakingexplorer
You're very welcome, I'm glad you like them 🙂
Claire Spence
Tried these but used Mini Eggs, adding them at the last minute after taking the brownies out of the oven. A success! Wonderful recipe!
thebakingexplorer
I'm so glad you enjoyed the recipe Claire, and I love the addition of Mini Eggs!!
Polly
These are the perfect indulgent Easter treat - fudgy, chocolatey and taste absolutely delicious. It is also a very easy recipe to follow and bake.
thebakingexplorer
Thanks so much Polly!
Isabel
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!
thebakingexplorer
Thanks so much Isabel! Feedback like this makes my day!
Jill Phillips
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.
thebakingexplorer
Love your addition of peanut butter eggs, yum yum!
Emma
Hey. What dark chocolate would you say is the best to use for baking these brownies UK?
Thanksn
thebakingexplorer
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!
Alice Ross
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.
thebakingexplorer
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!
Aisha
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