If you’re looking for the ultimate Easter treat, these Creme Egg Brownies are rich, fudgy, and packed with melted chocolate and a gooey centre. They’re indulgent, a little nostalgic, and exactly what you want when a chocolate craving just won’t quit. Perfect for Easter or any day you need a proper treat!
There’s something about that first bite of a Cadbury Creme Egg that just screams Easter. I’ve taken it one step further with these rich, ultra fudgy brownies packed with plenty of chocolate for the ultimate sugary treat.
Why You'll Love This Recipe
- Super fudgy texture (not cakey)
- Easy, one-bowl method
- Perfect for Easter baking with kids
- Gooey Creme Egg topping without over-melting
- Uses both dark and milk chocolate for depth and balance
- PLUS its your bestie brownie recipe forevermore 'cause you can top it with whatever you like; the perfectly versatile base!
Ingredients for Creme Egg Brownies
- Milk and Dark Chocolate: I like to use a blend of both as it offers the perfect balance of sweetness and flavour to the Creme Egg Brownies
- Cocoa Powder
- Creme Eggs
- Butter: I use salted butter as it helps to balance out the sweetness of the abundance of chocolate in the brownies, but you can use unsalted butter or margarine if preferred
- Plain Flour
- Medium Eggs
- Instant Coffee: don't skip it, trust me!
- Sugar: caster and dark brown soft sugar - see below.
I wouldn't substitute caster sugar, especially not for granulated due to its increased grain size (I wouldn't recommend using granulated in baking at all if you can help it). It doesn't dissolve down as well and contributes to a grainier texture in the creme egg brownies that I'd prefer to avoid.
Don't substitute dark brown sugar for Demerara or light brown. As it adds:
- added moisture to the brownies
- a rich caramel-toffee flavour
- a deeper colour which adds to the fudgy looking texture
How to make dark brown sugar (if needed):
If you can't buy dark brown sugar, it's easy to make:
200g (1 cup) of caster sugar + 2 tablespoons of molasses (treacle)
How To Make Creme Egg Brownies
Preheat oven to and line a 9x12x2" baking tin with parchment paper.
In a large bowl add butter, chocolate, salt and coffee and microwave until melted (in 30 second intervals). Add in both sugars, mix to combine then microwave for further 30 seconds and mix again.
Add in the eggs and whisk in to ensure they are fully combined. Then add in the plain flour and cocoa powder mix to combine.
Pour into your lined baking tin and bake for 30 minutes (turning the tin halfway through to allow for oven hot spots). Allow to cool for 5 minutes then add the half creme eggs to each square. This ensures the creme eggs don't sink too much into the warm brownie batter.
Although them to cool fully in their tray, then remove and place in the fridge for 2 hours or overnight. Ideally cut them up after being refrigerated, but definitely after they have cooled fully.
Top Tips for Creme Egg Brownies Recipe
1. Don’t skip the coffee
You won’t taste it... it just intensifies the chocolate flavour.
2. Slightly underbake for fudginess
The brownies will continue to set as they cool. They should have a slight wobble in the middle when you remove them from the oven. If it all wobbles, you need to cook it for longer. But overbaking = dry brownies.
3. Add the Creme Eggs on top after baking
If you bake them inside the batter, they can:
- Overcook
- Lose their gooey centre
Adding them on top after baking keeps them soft and glossy and aesthetic.
4. Don't cut them into squares until fully cooled
If you cut them whilst hot or still warm, they'll turn into a mess.
Wait until fully cooled and ideally after being refrigerated!
FAQs
They were either overbaked or too much flour was added - the brownies should wobble slightly in the middle when removed from the oven.
Storage
Creme Egg brownies can be stored:
- in the fridge: up to 5 days
- in the freezer: up to 2 months (they freeze fantastically!)
To store, either wrap in cling film, tin foil or place inside a food bag and get as much air out as possible (or use an airtight container). This will prevent freezer burn or exposure in the freezer and maintain freshness.
They are best served slightly chilled (the most fudge-like- texture) or warm with some ice cream. Absolute perfection!
If You Enjoyed These Creme Egg Brownies...
You'll also love these super easy bakes:
- Mini Egg Brownies - LINK TO ADD
- Mars Bar Cake (Chocolate Tray Bake)
- Chocolate Cracknell
If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Creme Egg Brownies (Ultra Fudgy Easter Bake)
Equipment
- 9 x 12 x 2" tin
Ingredients
- 235 g Salted Butter
- 150 g Dark Chocolate
- 150 g Milk Chocolate
- ½ teaspoon Salt
- ½ teaspoon Instant Coffee
- 295 g Caster Sugar
- 85 g Dark Brown Sugar
- 5 Medium Eggs
- 175 g Plain Flour
- 25 g Cocoa Powder
- 6 Creme Eggs halved - See Notes
Instructions
- Preheat oven to 180° fan / 400F or Gas Mark 6 and line a 9x12"x2" tin with baking paper
- In a large bowl add 235 g Salted Butter, 150 g Dark Chocolate, 150 g Milk Chocolate, ½ teaspoon Salt and ½ teaspoon Instant Coffee.
- Microwave for 1 minute & then mix, then for a further 30 seconds (may need a further 30s if lower power microwave). You can also use a Bain Marie method, over simmering water until fully melted - See Notes.
- Add in both 295 g Caster Sugar and 85 g Dark Brown Sugar then mix to combine, and microwave for 1 minute and mix again (this ensures the sugar is fully dissolved and distributes evenly throughout the mixture)
- Pour in 5 Medium Eggs and mix in to ensure they are fully combined
- Add in 175 g Plain Flour and 25 g Cocoa Powder then mix to combine
- Pour into your lined baking tin and bake for 30 minutes in the oven, turning the tin round half way through i.e. after 15 minutes. This ensures even baking as some ovens tend to have hot spots.
- Allow to cool for 5 minutes then add the halved 6 Creme Eggs to each square
- Allow to cool fully in their tray, then remove and either place in the fridge for 2hrs or overnight before cutting into individual brownies (See Notes)
Siobhan says
Wow wow wow! This is absolutely delicious. From someone who is definitely not a baker, I found this really easy to follow and they taste AMAZING. The whole family agrees! I found myself referring to the step by step part with this recipe so thank you for all the tips and photos!