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(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!
If you’re a true Creme Egg fan you should definitely check out my Creme Egg cookies. They’re just as drool worthy!
How easy is it to make Creme Egg brownies?
Although this brownie recipe isn’t quite as straight forward as some of my others (my easy one bowl UK 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.
That being said, they are still pretty simple to make. Especially with the usual Kitchen Mason step by step picture recipe method to help! And even if you’re not a confident baker, you can read through baking for beginners first, for extra 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!
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!
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 – Step by Step Picture 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)
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
*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
Instructions
Preheat the oven to 190°C/Fan 170°C and grease and 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).
Gently melt, stirring occasionally. Then remove from the heat, stir until smooth and 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.
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.
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.
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 fold until you can’t see anymore flour.
Pour the mixture into the prepared tin and bake in the centre of the preheated oven for 20-25 minutes.
Meanwhile, carefully cut the creme eggs (x 5) in half using a sharp knife.
Take the brownie out the oven and place the halved cream eggs onto it, bear in mind where you will be slicing.
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!
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!
Looking for an Easter recipe that has faster results? This air fryer Creme Egg croissant recipe is just what you need!
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 and Instagram or email me at emma@kitchenmason.com.
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Creme Egg Brownies - Printable Recipe
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
- Grease/line your tin with baking paper and preheat the oven to 190°C/Fan 170°C.
- 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.
- 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.)
- Mix in the muscovado sugar and vanilla and whisk. It should still be light and airy.
- Fold in the melted chocolate mixture in thirds, using a spatula.
- Sift in the flour and fold in gently, just until you can't see any more flour.
- Pour into the tin and bake for 20 - 25 mins.
- Meanwhile, slice the Creme Eggs in half.
- 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.
- Bake in the oven for a final 10-15 minutes.
- 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.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 277Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 91mgSodium: 114mgCarbohydrates: 28gFiber: 2gSugar: 20gProtein: 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.