How to Make CRAZY Tasty Creme Egg Brownies! {Video Tutorial Included}

(This post has been updated from the original March 2016 version to provide a better experience for you)

This epic Creme Egg brownies recipe is one you’re not going to want to pass by! It’s ok, you can go ahead and wipe that drool off your chin now if you like… Creating a delicious Easter twist on my ultimate chocolate brownie recipe, this is definitely up there with the greatest things I have EVER baked. Just trust me when I say that you need this Easter treat in your life!

Creme egg brownies cut into squares on a sheet of baking paper with a fork

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How easy are Creme Egg brownies to make?

Although this brownie recipe isn’t quite as straight forward as some of my others (my easy one bowl brownies for example), these bad boys didn’t get their ‘ultimate’ title for no reason! With a beautifully crispy top, an intensely gooey middle and a perfectly rich, chocolatey flavour – this Easter twist on my ultimate chocolate brownies recipe is well worth the extra effort. 

Creme egg brownies cut into squares on a sheet of baking paper with a fork

That being said, they are still pretty simple to make. Especially with the usual Kitchen Mason step by step picture recipe method to help! So rest assured, if you use my simple recipe – you’ll be scoffing on incredible Creme Egg brownies in no time!

Love Creme Eggs but would rather make something a little more straight forward? Check out this amazing Creme Egg rocky road recipe. It’s also a great one to get the kids involved with too!

Creme egg brownies cut into squares on a sheet of baking paper with a fork

Can I make Creme Egg Brownies all year round?

Sadly no – well, not in the UK anyway. Creme Eggs are only available to buy from January through to Easter. Which is all the more reason for you to get your bake on and enjoy this gooey treat while the Easter season lasts!
Creme egg brownies cut into squares on a sheet of baking paper with a fork

How long do Creme Egg brownies keep?

In my house? Not that long at all hahaha!! Ok, seriously – these beauties should keep well for a good 4 – 5 days when stored in an airtight container at room temperature. I personally prefer metal containers over plastic, as sugar sweats in plastic which can do all kinds of crazy unwanted things to your precious goods! Metal containers have always served me well and kept my baked goods tastier for longer.

Creme egg brownies cut into squares on a sheet of baking paper with a fork

Creme Egg Brownies Recipe

Here is what you will need to make 9 generously sized brownies.

(For a printer friendly version, see the recipe card at the end of this post)

  • 250g (8.8 oz) Dark Chocolate (good quality)
  • 100g (3.5 oz) Milk Chocolate (good quality)
  • 200g (3/4 Cup + 1 tbsp) Unsalted Butter, Room Temp
  • 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

 

*For a gluten free version, use a gluten free self raising flour such as Dove’s Farm.

Essential Equipment

  • 20cm/8″ Square Baking Tin
  • Electric Stand Mixer or Electric Hand Whisk

 

Preheat the oven to 190°C/Fan 170°C and grease & line the base and sides of the baking tin.

In a glass bowl set over a pan of barely simmering water, break in the dark chocolate (250g | 8.8 oz), milk chocolate (100g | 3.5 oz) and add the butter (200g | 3/4 Cup + 1 tbsp).

dark chocolate and butter in a glass bowl set over a pan of barely simmering water

Gently melt, stirring occasionally. Then remove from the heat, stir until smooth & shiny and allow to cool whilst we move onto the eggs (x 3). Alternatively, you can do this in the microwave by heating on full power for 30 seconds. Stir well then heat in 10-20 second intervals stirring between until melted and smooth. Allow to cool.

melted chocolate and butter in a glass bowl with a wooden spoon

Either in an electric stand mixer with the whisk attachment or using a large glass bowl & an electric hand whisk, crack in all 3 eggs and whisk for at least 3-4 minutes on a high setting. They should end up pale in colour and very light.

whipped egg whites in the bowl of an electric stand mixer

Add in the muscovado sugar (250g | 1 + 1/4 Cups) & vanilla (1 tsp) extract and whisk again until evenly blended but still fairly light in texture.

whipped egg whites and dark muscovado sugar in the bowl of an electric stand mixer

In thirds, pour the chocolate into the egg mixture and gently fold in using a spatula.

creme egg brownie batter in the bowl of an electric stand mixer

Once all the chocolate is incorporated, sift in the flour (50g | 1/2 Cup) and fold until you can’t see anymore flour.

creme egg brownie batter in the bowl of an electric stand mixer

Pour the mixture into the prepared tin and bake in the centre of the preheated oven for 20-25 minutes.

creme egg brownie batter in a lined, square baking tin

How to add Creme Eggs to your brownies

Meanwhile, carefully cut the creme eggs (x 5) in half using a sharp knife.

creme eggs sliced in half on a chopping board, with a sharp knife.

Take the brownie out the oven & place the halved cream eggs onto it, bear in mind where you will be slicing.

part cooked brownies with halved creme eggs pushed slightly into the top

Place back into the oven for a further 10 – 15 minutes. When done, there should still be a little movement in the centre.

Allow to cool completely in the tin before removing and slicing into 9 pieces. I know it’s hard, but trust me, be patient. It’ll be totally worth it!

Creme egg brownies cut into squares on a sheet of baking paper with a fork

Store in an airtight container (I prefer metal) at room temperature and enjoy within 4 – 5 days. Although they’re probably not going to last that long!

Have you made this recipe? I want to know!

Will these intensely indulgent Creme Egg Brownies be making an appearance in your household? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at misskitchenmason@gmail.com.

 

Need some last minute Easter gift ideas?

Check out my Things to Make Your Easter EPIC over at the Kitchen Mason Amazon shop!

Loved this recipe? Pin it!

Creme egg brownies cut into squares on a sheet of baking paper with a fork

Creme egg brownies cut into squares on a sheet of baking paper with a fork

How to Make CRAZY Tasty Creme Egg Brownies!

How to Make CRAZY Tasty Creme Egg Brownies!

Yield: 9
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Kick your brownies up a level this Easter with this CRAZY tasty Creme Egg Brownies recipe!

Ingredients

  • 250g (8.8 oz) Dark Chocolate (good quality)
  • 100g (3.5 oz) Milk Chocolate (good quality)
  • 200g (3/4 Cup + 1 tbsp) Unsalted Butter, Room Temp
  • 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
  • Electric Stand Mixer or Electric Hand Whisk

Instructions

  1. Grease/line your tin with baking paper and preheat the oven to 190°C/Fan 170°C.
  2. Gently melt milk chocolate, dark chocolate and butter together in a glass bowl set over a pan of barely simmering water. Stir until smooth then set to one side to cool.
  3. Whisk the eggs in either a stand mixer or a large bowl with an electric hand whisk until really light and fluffy. (At least 3-4 minutes on high.)
  4. Mix in the muscovado sugar and vanilla and whisk. It should still be light and airy.
  5. Fold in the melted chocolate mixture in thirds, using a spatula.
  6. Sift in the flour and fold in gently, just until you can't see any more flour.
  7. Pour into the tin and bake for 20 - 25 mins.
  8. Meanwhile, slice the Creme Eggs in half.
  9. When the timer beeps, lay the halved Creme Eggs onto the part cooked brownie - being careful to note where you will be slicing later. Press them in slightly.
  10. Bake in the oven for a final 10-15 minutes.
  11. Allow to cool completely then remove and slice into 9 bars.

Notes

*For a gluten free version, use a gluten free self raising flour such as Dove’s Farm.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving:Calories: 277 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 91mg Sodium: 114mg Carbohydrates: 28g Fiber: 2g Sugar: 20g Protein: 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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