Deliciously gooey Cadburys Creme Egg Brownies. So quick and easy to make, they are the perfect Easter baking treat. Inspired by Nigella’s classic brownie recipe, this is your go to chocolate traybake cake… How will you eat yours?
It is no secret that I am a brownie fan. (Who isn’t?!)
They are so easy to make, quick and perfect for a birthday cake alternative or gift. I can’t quite believe that I haven’t attempted a Creme egg version yet.
In case you are new to the blog, you might not know, I have quite a large repertoire of Creme Egg related desserts.
I made a Creme Egg Cheesecake back in 2015 that actually broke the internet (this is a heartwarming tale about how the internet is really a good place!) Anyway, from then on my love of Creme Eggs has been all enduring.
I know its only February and Easter is still a while off but this recipe could. Just. Not. Wait. You need to have enough time to test it pre-Easter right?!
HOW DO YOU MAKE CHOCOLATE BROWNIES?
Start by melting chocolate, butter and sugar together. Then remove the pan from the heat and beat in the eggs one by one. Finally fold in the flour. This recipe is based on a much loved Nigella brownie recipe, with numerous tweaks. I love the Nigella brownie method as it’s such an easy way to make gooey chocolate brownies, all in one pan.
Once you have your basic mixture, pour approximately half of the batter into a baking paper lined baking tray.
Now spread the whole mini Creme Eggs evenly onto of the mixture.
Once that has been done, top with the remainder of the batter, using a spatula to smooth it down. Finally add your halved Creme Eggs on the top. Take care to ensure that they are placed so that each piece of finished Brownie has some creme egg on it.
HOW DO I MAKE MY BROWNIES MOIST?
One of the key aspects to brownies is not over cooking them. This is what gives them the gooey brownie texture, so different to regular chocolate cake.
Then let them cool fully (if you can bear to not eat immediately) before cutting.
How do you know when the Creme Egg Chocolate Brownies are cooked?
It’s so important not to over cook chocolate brownies.
The trick is to bring the chocolate brownies out of the oven just before they are cooked through, when they still have a bit of a ‘wobble’. Then, leave them to go cold and firm before you cut them. Voila, fudgey brownies at your service.
WHAT ARE CHOCOLATE BROWNIES MADE OF?
This recipe uses really simple ingredients that you’ll hopefully have at home.
Unsalted butter (please, always use butter not margarine, there’s no comparison) and good quality chocolate (I love Callebaut chocolate for cooking, it’s so easy to use and gives the best results, if you buy in bulk from Amazon it also works out about the same price as regular chocolate – win!)
Of course, these Creme Egg Brownies are stuffed with Cadburys Creme Eggs too, with some on top as well for good measure.
What I used to make the Creme Egg Brownies:
- I use a baking tin like this one. Sometimes I split this mixture between two, and reduce the cooking time, for thinner brownies, but when putting Creme Eggs in I think it works best as a deep brownie.
- If you want to make a few batches of these Brownies then I would recommend using disposable foil baking trays as they are the perfect size, save on washing up and mean these are so easy to transport or give as gifts. I like these disposable foil trays from Amazon.
- Baking parchment – I use baking parchment or baking paper for almost all of my bakes and cakes. It means no sticking, ever. I buy it in bulk from Amazon so I never run out and it’s also heaps cheaper that way. Not to be confused with greaseproof paper, which needs to be oiled first.
- Chocolate – I try to use my favourite Callebaut chocolate for this recipe. This chocolate is just amazing, it melts so well and really makes a difference to any recipe. When you buy it in bulk (1kg bags at a time) from Amazon it works out about the same price as supermarket chocolate. A good investment I think as it really does make SUCH a difference.
- BULK buying these babies in case the shops run out again this year!
TIPS FOR MAKING CREME EGG BROWNIES:
- Don’t overbake your Creme Egg Brownies, cook until only just set.
- Be sure to resist and let your brownies cool down fully before cutting. They will fall into a mess if you cut them before they are cold.
- You can serve your brownies for dessert with vanilla ice cream or package up and give as a gift for the perfect Easter egg alternative.
- If you keep the Creme Egg Brownies in an air tight tin they will stay fresh for five days. There is no need to refrigerate them.
- I’m often asked, can you freeze chocolate brownies? The short answer is – yes! After cutting them into portions, when they are completely cool, wrap in baking paper and freeze for up to 3 months. Defrost at room temperature for a treat whenever you fancy.
- To be extra sure that the Creme Eggs don’t melt when you are baking the Brownies, pop them in the fridge or freezer for an hour (or more or less depending on how much time you have!) before using. This will stop them collapsing during the baking process.
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Creme Egg Brownie recipe. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make Creme Egg Brownies:
Creme Egg Brownies
The perfect Easter treat, fudgy gooey chocolate brownies, packed with creme eggs, then topped with more creme eggs, how will you eat yours?
- 200 g 70% dark chocolate
- 100 g Milk Chocolate
- 250 g Salted Butter
- 300 g Soft Light Brown Sugar
- 4 Large eggs
- 175 g Plain Flour
- 200g Mini Cadbury Creme Eggs Two bags, Whole
- 5 Cadbury Creme Eggs. Halved
Preheat the oven to 180c.
Line a baking tray with baking paper (I used a 25x25cm tin).
Melt the milk and dark chocolate, butter and sugar together over a low heat.
Once they are melted remove from the heat and leave to cool for 5-10 minutes.
Beat in each egg, one by one.
Stir in the flour.
Pour approx half of the batter in to your tin.
Evenly spread the whole mini Creme Eggs over the mixture.
Top with the remaining batter, and smooth out with a spatula.
Half five Creme Eggs and then spread them evenly over the top of the mixture. (I placed them so that each piece had a part of a Creme Egg on).
Bake for 30 minutes, or until the edges are just solid but the middle still has a little wobble. Don't overbake them!
Ovens do vary so don't be alarmed if you recipe takes that little bit longer. Brownies are better under-done than over.
Enjoy! (There is also half a Creme Egg left over for any testing purposes that may need to take place...).