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LOVE Creme Eggs? Want to turn them into a decadent Easter treat, but not sure how? Try these gloriously fudgy Creme Egg brownies! Rich and luxurious, these easy Creme Egg Brownies have that coveted crispy top, and gooey middle! Keep reading for the step by step picture recipe, answers to FAQs, a printable recipe, and lots of helpful tips along the way!
What can I bake with Creme Eggs?
There are so many incredible Creme Egg recipes, the only limitation is your imagination! You can make Creme Egg cookies, Creme Egg rocky road, and these delicious Creme Egg brownies of course! And you can even wrap them in dough, to make air fryer Creme Egg croissants in less than 10 minutes!
Creme Eggs can easily be added into cheesecakes, blondies, ice creams, and more! Turning your everyday bakes into delicious Easter treats. After all, this Creme Egg brownies recipe was adapted using my ultimate chocolate brownie recipe!
Can you get Creme Eggs all year round?
Sadly no, you can’t buy them all year round. Creme Eggs are usually only on the shelves on the lead up to Easter. Which usually falls around March or April time. However, they do tend to make an appearance much earlier in the year than you’d expect. Believe it or not, I’ve seen them in the shops on Boxing Day before!
So if you love Creme Eggs, and want to make lots of Cadbury Creme Egg baking recipes, I recommend you stock up while they’re available. They may not be on the shelves for that long, but the best before dates usually last for quite a while longer.
Do you have to use Cadburys Creme Eggs?
No, you don’t have to use the Cadburys brand in your Creme Egg brownie recipe! I totally understand that these Easter treats can be very expensive. Especially the bigger branded items.
If there is a cheaper alternative that you would rather use, you are very welcome to! Just keep an eye on your chocolate brownies throughout baking, as I have only tested this recipe with Cadbury’s Creme Eggs.
What is a substitute for eggs in brownies?
Personally I wouldn’t substitute eggs in a regular brownie recipe. I’ve tried my hand at free from baking, and the science is totally different to regular baking.
Instead, I would use a recipe that has already been developed without eggs. Maybe one that uses flax seeds to bind the batter together, instead of eggs.
Free from baking can be very stressful if you’re figuring it out on your own. (Trust me, I know. Those vegan gluten free brownies took 14 batches to perfect!!) So spare yourself the headaches and utilise other people’s experience for a stress free bake.
How to make Creme Egg brownies
There are a few different ways you can bake Cadburys Creme Egg brownies, but in this particular recipe you first melt the chocolate and butter. Then you add sugar and vanilla to whipped egg whites, and fold this together with the chocolate. Finally, you fold in the flour, then smooth it all into a tin. Then bake for a little, add on the Creme Eggs, and bake for a little longer.
What makes brownies more fudgy?
Fudgy brownies are made when the fat content is much higher than the flour content. In this recipe, you’ll notice that the amount of butter and chocolate (both sources of fat) far outweighs the amount of flour.
The more cakey style brownies tend to have a much lighter texture. Which comes from a higher flour content, and usually the addition of a leavening agent, like baking powder.
What chocolate should I use for Creme Egg brownies?
Usually in a fudgy brownie recipe, I tend to only use dark chocolate. However, in these Cadbury Creme Eggs brownies I add a little milk chocolate too. Why? Well, instead of using the usual white caster sugar, we use a dark muscovado sugar. This gives a deeper, richer, more more intense flavour, as opposed to the super sweetness of caster sugar. Adding a little milk chocolate just levels out that richness a little.
However, I do encourage you to use both milk and dark chocolate with a high cocoa content. Around 65% or higher for the dark, and at least 30% plus if you can find/afford it for the milk.
It doesn’t have to be an expensive brand, just one that you like the flavour of. That’s the most important thing. I’ve made these with both cheap supermarket own brand chocolate, and expensive, high quality chocolate. Both still tasted delicious!
When do you add the Creme Eggs?
In this easy Creme Egg brownies recipe, you add the Creme Eggs just over half way through the baking time. Doing it this way ensures that the brownie mixture still fuses/holds onto the Creme Eggs, while not burning them.
Can you freeze Creme Egg brownies?
Yes! Brownies actually freeze very well. Simply wrap in at least 2 layers of cling film, followed by a layer of tin foil. Then freeze for up to 2 months.
Defrost thoroughly in the fridge, then store in an airtight container at room temperature and consume within 1-2 days.
Ingredients and substitutions
Confused about what ingredients to buy? Not sure about a substitution? Here’s what you need to know…
- Dark chocolate – As I said earlier, this doesn’t have to be an expensive brand. Ideally you should use at least a 65% cocoa content, but just make sure it’s one you enjoy the taste of.
- Milk chocolate – Again, this doesn’t need to be expensive. It’s best to use 30% or higher cocoa content if you can though.
- Butter – I use unsalted butter in baking. But if you only have salted, that will work fine too. You don’t need to worry about bringing the butter to room temperature before either, as you’re going to melt it anyway.
- Eggs – I use large free range eggs. So long as your eggs aren’t really small or really large, what you have should still work ok.
- Sugar – This recipe calls for dark muscovado sugar. I don’t recommend substituting this for another, as it’s not really similar to other sugars. And changing it for a light brown sugar or caster sugar may alter the flavour and texture.
- Vanilla – Use a good quality vanilla (like Little Pod) if you can afford it. Supermarket own brands are very weak in flavour, and you won’t taste them in the end result. They’re honestly a waste of money.
- Flour – I use self raising flour in this recipe. If you only have plain flour, here’s how you can use that to make self raising flour.
- Creme Eggs – These can be expensive so keep an eye out for special offers, or buy them from discount shops like Home Bargains and B&M instead of major supermarkets. You can also use own brand alternatives if you like.
Creme Egg brownies recipe tips and troubleshooting
Here are tips you’ll find helpful when making Creme Egg chocolate brownies.
- If you don’t want to melt the chocolate and butter in a bowl set over a pan of water, you can do it in the microwave instead. Simply heat in 10 second intervals and stir well after each time. Continue until fully melted.
- Be gentle when folding the chocolate into the whisked egg whites. Otherwise you can knock out all of the air you took the time to put into it.
- Take care when cutting the Creme Eggs in half. Make sure you use a sharp knife, and don’t rush to avoid cutting yourself.
- Get your brownie batter into the oven as soon as you’ve finished making it. When wet ingredients mix with dry, the chemical reactions start immediately. So don’t delay.
- Be patient and let your brownies fully cool before you attempt to remove them from the tin. Otherwise they will end up in a big mess!
- Don’t store your Creme Egg brownies in a plastic tub. Sugar sweats in plastic, which can ruin the appearance and texture of your bakes. Instead, store them in a metal tin lined with baking paper.
If you’re not a confident baker yet, you might find Baking for Beginners helpful to brush up on the basics first.
Time management
Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier.
- The chocolate brownie batter will take about 15-20 minutes to make.
- Cutting the Creme Eggs should only take a few minutes.
- Baking your Creme Egg brownies will take 30-40 minutes in total.
- Allow time for your brownies to fully cool before slicing and storing. (This will usually take a couple of hours, but depends on the time of year and how hot your kitchen is.)
If you like this recipe…
…you might also like:
Cadbury Creme Egg Brownies – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
Here is what you will need to make 9 generously sized brownies.
- 250g (8.8 oz) Dark Chocolate, broken into pieces
- 100g (3.5 oz) Milk Chocolate, broken into pieces
- 200g (3/4 Cup + 1 tbsp) Unsalted Butter, cut into cubes
- 3 Eggs, Room Temp
- 250g (1 + 1/4 Cups) Dark Muscovado Sugar
- 1 tsp Vanilla Extract
- 50g (1/2 Cup) Self Raising Flour
- 5 x Cadbury’s Creme Eggs
Essential equipment
- 20cm (8″) Square Baking Tin
- 2 x Large Mixing Bowls *
- Saucepan
- Spatula
- Electric Stand Mixer or Electric Hand Whisk
- Chopping Board
- Sharp Knife
*You only need x 1 if you are using an electric stand mixer as well.
Brownie batter instructions
Preheat your oven to 190°C/Fan 170°C/374°F, and grease and line the base and sides of the baking tin.
Then, add the dark chocolate (250g | 8.8 oz), milk chocolate (100g | 3.5 oz) and butter (200g | 3/4 Cup + 1 tbsp) to a mixing bowl set over a saucepan of barely simmering water.
Gently melt the ingredients, stirring occasionally with a spatula. Then remove from the heat, stir until smooth and shiny and allow to cool while we move onto the next step.
Next, either in an electric stand mixer with the whisk attachment, or a large mixing bowl with an electric hand whisk, crack in the eggs (x3). Then whisk for at least 3-4 minutes on a high setting. You want them to be pale in colour and very light.
Now add in the muscovado sugar (250g | 1 + 1/4 Cups) and vanilla (1 tsp), and whisk again until evenly blended but still fairly light in texture.
Next, in thirds, pour the chocolate into the egg mixture and gently fold in using a spatula.
Once all the chocolate is incorporated, sift in the flour (50g | 1/2 Cup) and carefully fold it in, JUST until you can’t see anymore streaks.
Baking instructions
Then pour the mixture into the prepared tin, and bake in the centre of the preheated oven for 20 minutes.
Meanwhile, carefully cut the creme eggs (x 5) in half on a chopping board with a sharp knife.
When your timer beeps, take the brownie out the oven. Then carefully press the halved cream eggs into the top, bearing in mind where you will be slicing. Take care not to burn yourself on the tin.
Place the tin back into the oven for a further 10-15 minutes. When they’re done, there should still be a little movement in the centre.
Allow your Creme Egg brownies to cool completely in the tin before removing and slicing into 9 pieces.
How to store Cadbury’s Creme Egg brownies
Store your Creme Egg chocolate brownies in a metal tin at room temperature. They’re best eaten within 4-5 days.
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Creme Egg Brownies - Printable Recipe
These gloriously fudgy Creme Egg brownies are rich, luxurious, and have that coveted crispy top and gooey middle!
Ingredients
- 250g (8.8 oz) Dark Chocolate, broken into pieces
- 100g (3.5 oz) Milk Chocolate, broken into pieces
- 200g (3/4 Cup + 1 tbsp) Unsalted Butter, cut into cubes
- 3 Eggs, Room Temp
- 250g (1 + 1/4 Cups) Dark Muscovado Sugar
- 1 tsp Vanilla Extract
- 50g (1/2 Cup) Self Raising Flour
- 5 x Cadbury’s Creme Eggs
Essential equipment
- 20cm (8″) Square Baking Tin
- 2 x Large Mixing Bowls #
- Saucepan
- Spatula
- Electric Stand Mixer or Electric Hand Whisk
- Chopping Board
- Sharp Knife
Instructions
- Grease and line your tin with baking paper, and preheat the oven to 190°C/Fan 170°C/374ºF. Then add the dark chocolate, milk chocolate and butter to a mixing bowl and set it over a saucepan of barely simmering water. Melt gently, stirring until smooth. Set to one side to cool. *
- In another mixing bowl (or an electric stand mixer), whisk the eggs on a high speed for at least 3-4 mins, until really light and fluffy.
- Whisk in the muscovado sugar and vanilla until blended. It should still be light and airy.
- Using a spatula, gently fold the melted chocolate mixture into the whisked eggs in thirds.
- Sift in the flour and carefully fold it in. Mix just until you can't see any more streaks of flour.
- Pour the brownie batter into the tin, and bake for 20 mins.
- Meanwhile, on a chopping board, slice the Creme Eggs in half with a sharp knife.
- When the time is up, gently press the halved Creme Eggs into the top of the part cooked brownie. Being mindful of where you will be slicing later.
- Bake in the oven for a final 10-15 minutes. There should still be a little movement in the middle when they're done. Allow to cool completely then remove and slice into 9 bars.
Notes
Notes
See the main post for a more detailed, step by step picture recipe.
Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.
*You can do this step in the microwave if you wish. Heat in 10 second intervals, stirring well each time until fully melted.
#*You only need x 1 if you are using an electric stand mixer as well.
Storage
Store your Creme Egg brownies in a metal container at room temperature, and consume within 4-5 days.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 531Total Fat: 32gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 135mgSodium: 116mgCarbohydrates: 56gFiber: 2gSugar: 47gProtein: 6g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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Other tasty Easter recipes
About Emma Mason
Emma is a professional British blogger. Born and bred in the UK, and utilising over 20 years of cooking experience, she’s passionate about making your life easier, one recipe at a time! Drawing on her 12+ year background in recipe research and development, photography, copy writing and marketing, Emma has turned kitchenmason.com into a successful career. Known as ‘the organisation queen’ among friends, she is passionate about creating easy to follow British recipes that anyone can follow and enjoy. She lives in Nottingham (UK) with her husband, daughter and 2 naughty cats. In her spare time she can be found reading a good book, training at the dojo preparing for her black belt grading, or dreaming up the next crazy colour combo for her hair!