Creme Egg Brownies Recipe | Easter Bakes 2024!

Hello lovelies,

If you’ve been a reader here on my blog since the very beginning (all the way back in 2017, how mad is that!) then you’ll know that I’ve actually shared a creme egg brownie recipe with you all before. So you may be questioning why I’m sharing one again.

Now, I’m not usually a recipe repeater but I had to share this updated version of my creme egg brownie recipe with you all, as I truly feel like here, in march 2024, I’ve mastered these brownies to pure perfection. And that’s not me being a big head, it’s just facts.

These brownies are giving everything they need to give. They’re packed to the brim with creme egg chocolate, they’ve got a crispy outer coating and have an ultra gooey centre – honestly, what more could you ask for when making and eating a brownie.

Over the last year, I think I’ve shared a different brownie recipe for every special occasion so it was only right I continue that and share one this Easter. I mean, it would be criminal if I were to gate keep this recipe from you all, it really would.

So, if these brownies have caught your attention and you’re wanting to bake them yourself, you know the drill. Keep on scrolling below and you’ll find the recipe.


Category: Desert / Sweet Treat

Servings: 24 Slices

Prep Time: 15 Minutes 

Bake Time: 25-30 Minutes 

Chill Time: 4+ Hours 

Overall Time: 4+ Hours


Ingredients You Need For The Brownies:

  • 200g Of 70% Cocoa Dark Chocolate
  • 200g Of Unsalted Butter
  • 3 Large Eggs
  • 275g Of Caster Sugar
  • 100g Of Plain Flour
  • 50g Of Cocoa Powder
  • 120g Of Milk Chocolate Chips
  • 2x Cadburys Creme Egg Bars, Chopped Into Small Pieces
  • 5 Cadburys Creme Eggs

How To Make The Cream Egg Brownies:

  • Firstly, gather together your equipment and ingredients, line 2x 8inch brownie tins with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 5.
  • Secondly, put the 5 creme eggs into the fridge.
  • In a microwavable bowl, add both the 200g of dark chocolate and 200g of unsalted butter. Place the bowl into the microwave and in 20 second blasts, blast the butter/chocolate until both have fully melted.
  • When both the ingredients have melted, remove from the microwave and place to one side to cool to room temperature.
  • Now, in a large bowl, using an electric whisk, whisk together the 3 large eggs with the 275g of caster sugar for around 8 minutes, until the colour has turned pale, the mixture is mousse like and the volume has doubled in size (TIP: you will know it’s done when you lift the whisk up out from the mixture and it should leave a trail for a couple of seconds before disappearing).
  • Once whisked, pour the melted chocolate/butter mixture over the eggs and very carefully fold together (TIP: being careful and patient is crucial at this stage because you don’t want to knock the air out of the mixture).
  • When combined, sift in the 100g of plain flour and 50g of cocoa powder and carefully fold into the mixture.
  • Carefully fold in the 100g of milk chocolate chips and 200g of chopped cadbury’s creme egg bars.
  • Divide the brownie mixture between the two brownie tins (TIP: making sure to not over fill the tins otherwise the brownie will cook unevenly).
  • Take the creme eggs out the fridge and using a sharp knife, cut the creme eggs in half.
  • Divide and press the creme egg halves into the two brownie batters alongside a sprinkling of the remaining chocolate chips.
  • Place the brownie tins into the oven and cook for 25-30 minutes, until theres a slight wobble in the centre of the tin.
  • Once baked, remove the brownies from the oven and allow to cool to room temperature in the tin before placing into the fridge to chill for at least 4 hours.
  • Finally, once chilled, remove from the fridge, carefully remove from the brownie tin and slice your brownie into 24 squares (there should be roughly 12 brownies per tin).

That’s your Crème Egg Brownies prepared, baked and chilled, ready for you to enjoy this Easter.

Boy do I wish I could bottle up the aroma which filled my house whilst these brownies were baking away in the oven. It would be worth a fortune and I’d pay good money for my house to smell like freshly baked brownies everyday, wouldn’t you?

Right my loves, don’t go walking to the shops at your typical snail pace, get blooming running! Because there’s no two ways about it, you NEED these brownies in your life. You need to indulge in this chocolatey goodness this Easter, you won’t be disappointed, I promise.

If you couldn’t tell, I’m completely in love with my updated version of this recipe that I couldn’t not share it with you all. You deserve your tastebuds to dance too.

Let me know in the comments below if you make these brownies yourself and if you do, what your thoughts are on them. Are you a creme egg fan? Do you love these brownies?

Sending you all tons of love & hugs as always,

Elle xo

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1 Comment

  1. March 7, 2024 / 11:54 am

    I must admit that I am not a fan of Creme Eggs, but I love the idea and how they look. They are a great baking idea for Easter (and maybe I could swap them out for a different kind of filled egg). Such an innovative recipe!

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