For me, and I'm sure a lot of you too, Easter is all about chocolate indulgence! And it does not get more indulgent than these Creme Egg Slutty Brownies - also known as Creme Egg Brookies. They have a layer of yummy cookie that's dotted with chopped up Mini Creme Eggs, then a layer of Creme Eggs, then a layer of rich chocolate brownie, and finally they're drizzled with white chocolate (half of it coloured orange) for that Creme Egg 'splatter' look! They are absolutely delicious and are the ultimate Easter baking treat!
Ingredient Tips & Equipment Information
- Make sure your eggs and the butter for the cookie dough are at room temperature before you start baking. The butter for the brownies 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 and cookie dough, but you can also use caster sugar.
- For the best results, use a good quality food colouring for the white chocolate topping. My favourite brands are Sugarflair and Pro Gel.
- 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.
How to make Creme Egg Slutty Brownies
To make the cookie dough layer, mix butter and light brown soft sugar together, then add milk and vanilla extract. Then mix in plain flour, salt and chopped up Mini Creme Eggs.
Press the dough into the bottom of your tin. Add halved Creme Eggs over the top, then put the cookie dough in the fridge for 30 minutes. For the brownie layer, melt butter and dark chocolate together in a pan on a low heat. In a mixing bowl, whisk together light brown sugar, vanilla extract and eggs. Then pour the chocolate mixture into the egg mixture and whisk to combine.
Then stir in plain flour and cocoa powder. Add the brownie mixture on top of the cookie dough, and then bake for 45 minutes. Leave to cool completely in the tin. To decorate, melt the white chocolate then split it in half. Colour one half with orange food colouring. Drizzle both chocolates all over the brownies.
Why are they called Slutty Brownies?
I have to say I am not a huge fan of the name, I much prefer the terms brookies or ultimate cookie dough brownies (both better names if you're making them with your kids!) But the internet has grasped onto the term and it's now the most well known way to refer to this combination. From my research, the concept of Slutty Brownies emerged online in May 2011. Both KevinAndAmanda.com and The Londoner are credited with being the first to post recipes. Their recipes both use box mixes, which I personally cannot endorse as I am very much a make it from scratch girl! However, myself (along with thousands of others I'm sure) will always be grateful for them for introducing this recipe concept to the world!
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 all tightly fitted together over the cookie dough base which holds the half together, or you can eat them!
What size tin do you need to make this recipe?
This recipe is designed for an 8″ square tin. These brownies are very rich and indulgent so when cut into 16 pieces, this size tin gives you a good portion size. If you only have a 9" square tin, please be aware that you will need to increase the ingredient quantities by 25%. They may also need slightly longer to bake. I really do recommend using an 8" square tin though for the best results.
How should the brownies be stored and can they be frozen?
They should be stored in an airtight container, or covered on a plate, in a cool place 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. You may like to add ¼ tsp xanthan gum to the cookie dough for better texture. For a dairy free version, use a dairy free baking spread instead of butter, dairy free milk and a dairy free dark chocolate for the brownies. You will also need to use a dairy free alternative to Creme Eggs, Mummy Meagz Chuckie Eggs are a brand I know of.
More tips for making the Creme Egg Slutty Brownies:
- If you want to reduce costs when making this recipe, you could use Mini Creme Eggs for the filling, or a mixture of Mini and regular sized Creme Eggs.
- The white chocolate decoration on top is optional, but it does look really fun!
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*
- 8" Square tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Stand mixer
- Dark chocolate
- Creme Eggs
- Mini Creme Eggs
- Orange food colouring
*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!
More Creme Egg recipes...
Creme Egg Slutty Brownies (Creme Egg Brookies)
Ingredients
For the cookie layer
- 120 g Butter softened, unsalted
- 150 g Light brown soft sugar
- 25 ml Milk
- 1 tsp Vanilla extract
- 185 g Plain flour
- ¼ tsp Salt
- 100 g Mini Creme Eggs Chopped up
For the brownies
- 235 g Dark chocolate
- 165 g Butter unsalted
- 165 g Light brown soft sugar
- 2 Eggs large
- 1 tsp Vanilla extract
- 65 g Plain flour
- 20 g Cocoa powder
- 9 ½ Creme Eggs cut in half
For decoration
- 30 g White chocolate
- Orange food colouring
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a 8" square tin with greaseproof baking paper. I grease the tin first with a little butter to help the paper stick to it
- To make the cookie dough base, use a stand mixer with the paddle attachment for the best results, or you can make it by hand with a spoon. Mix the softened butter and light brown soft sugar together until fluffy and well combined
- Add the milk and vanilla extract and mix well until combined
- Then add the plain flour and salt, and mix until a dough forms
- Finally mix in the chopped up Mini Creme Eggs until well distributed
- Press the cookie dough into the bottom of the tin using your hands, try and make it an even layer
- Cover the cookie dough with the halved Creme Eggs
- Put the cookie dough in the fridge while you make the brownies, or for at least 30 minutes
- To make the brownie batter, 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 whisk together the eggs and light brown soft sugar until frothy, you can do this by hand with a whisk or with an electric whisk
- Add the melted chocolate and butter mixture to the egg and sugar mixture, whisking constantly as you pour it in
- Add the plain flour and cocoa powder, and whisk in gently
- Pour the brownie batter over the top of the cookie dough and Creme Eggs
- Bake for 45-55 minutes, the brownie layer should not wobble (or only very slightly) when you gentle shake the tin. A cocktail stick or thin skewer inserted in the centre should come out with moist crumbs on it, but not be wet
- Let the brownies cool completely in the tin before removing and slicing up
- Store in an airtight container in a cool place and eat within 3 days, they can also be frozen
Notes
- Make sure your eggs and the butter for the cookie dough are at room temperature before you start baking. The butter for the brownies 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 and cookie dough, but you can also use caster sugar.
- For the best results, use a good quality food colouring for the white chocolate topping. My favourite brands are Sugarflair and Pro Gel.
- 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.
Nutrition
If you like this, check out more of my Brownie recipes!
NB. this post is NOT sponsored by Cadbury Creme Egg - I just love them!
Pauline Brook
Totally delish! Keep up the great work and I will keep on making your recipes. You go girl, lots of love from Pauline x
Rosanna Stevens
This recipe is being saved immediately, I can't wait to make these! Thank you for all the tips on how to make these brownies, it's much appreciated.
Bobbie
These are so rich! Wow
Perfect treat for Easter.
nancy
I LOVE cadbury easter eggs - the two combo is dreams!
Jeannie
such a great Easter treats to enjoy! Im always on the look for tasty brownie recipes
Shelby
The drizzle on this made them so perfect!
Mike Hock
So yummy and super scrumptious xxx