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!
The photos for this recipe were updated in March 2021.
How to make Creme Egg Brownies...
I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 10 minutes. In a bowl I whisked together the eggs and light brown sugar.
I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour and whisked it in. I poured the batter into a lined traybake tin.
While it baked, I cut the Creme Eggs in half.
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!
I took the brownies out of the oven, pressed the Creme Eggs in, then they went back in the oven for another 8 minutes. I let them cool completely before removing from the tin and slicing up.
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.
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’.
For more tips on making brownies, check out my Chocolate Brownie making guide!
Recommended equipment & ingredients*
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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|
|Creme Egg Drip Cake|
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
- 120 g Plain flour
For the topping
- 8 Creme Eggs cut in half (one extra half for the chef!)
- 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
- 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
If you like this, check out more of my Brownie recipes!
Or you might like more of my Easter recipes!
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