Brighten up your Easter with these Easy Creme Egg Brownies! They are moist, fudgy and chocolatey with an additional gooey and creamy texture from the creme eggs. Prepare this treat in just 10 minutes and bake for 30 minutes.
About this Recipe
This creme egg brownie recipe is inspired by Easter. Creme eggs are a popular chocolate confection made by Cadburys. It is a milk chocolate egg that contains a white and yellow fondant filling to resemble the inside of an egg. They are sold all throughout the year and are enjoyed by kids during Easter.
This recipe combines brownies and creme eggs to make a fun, creative indulgent treat for everyone to enjoy. It may seem intimidating but this is not the case at all. All you need is the right ingredients, the know-how and you’re good to go!
Though these brownies are great for Easter they can also be served during any time of the year. Plus, this recipe is great for kids as they love the fondant egg-like center. This dessert can also be served with Easter cake.
Easy Creme Egg Brownies Ingredients
- Unsalted butter: Use good-quality unsalted butter for this recipe. The butter needs to be melted and cooled before combining it with the other ingredients.
- Coconut oil:
- Plain flour: Sift plain flour to remove excess dirt and lumps from.
- Chocolate cream eggs (frozen): In order for this recipe to work you have to freeze the creme eggs overnight without the foil. If you don’t then the creme eggs will melt as they bake in the oven.
- Eggs: Add eggs to help the brownies rise and add moisture.
- Cane sugar: Use granulated sugar or cane sugar for this recipe. This will sweeten the brownies.
- Dark chocolate: Select good quality dark chocolate for this recipe. Baking chocolate can be used too.
- Lemon zest (optional): For a hint of citrusy flavor. You can skip this step if you want a classic brownie flavor.
How to Make Creme Egg Brownies
Before you start the brownies make sure the creme eggs have been frozen overnight and remove the foil so it is easy to slice later.
1.Preheat oven to 180C/360F. Melt unsalted butter in the microwave and set it aside for later. Then, microwave dark chocolate in a separate bowl for 30-second intervals and stir in between until it melts. Add the melted unsalted butter, chocolate and coconut oil to a bowl and stir.
2. Grab another bowl and add flour and lemon zest. Stir the dry ingredients until everything is well combined.
Tip: Skip the lemon zest for a more traditional brownie flavor.
3. Beat eggs and sugar using a whisk or a stand mixer until it has a thick consistency. Once you have mixed the eggs and sugar pour the chocolate mixture into it and stir.
4. Next, add the dry ingredients to the wet ingredients and stir until you get a smooth, thick brownie dough. Line a baking dish with baking paper and pour the dough into it. Bake for 20-25 minutes.
Tip: Do not add the creme eggs at this point as they will sink to the bottom of the dish and the creme eggs will melt and lose their shape.
5. Meanwhile, remove the chocolate eggs from the freezer and slice them into halves. Do this gently to prevent them from crumbling. Then remove the brownies from the oven and press each half firmly into the brownie filling side up. Bake the brownies for another ten 10 minutes.
6. Remove the brownies from the oven and leave them to cool completely. Serve as dessert or a snack.
Tips and Tricks
- Brownie texture: If you prefer brownies well baked brownies then bake them for longer before adding the creme eggs. 25-30 minutes is a good amount of time.
- Creme eggs: You must freeze the creme eggs overnight before adding them to the oven. Freezing helps them to maintain their shape and prevents them from melting while baking.
- Brownie mix: Make sure you mix the brownie batter gently to avoid a tough and chewy brownie.
- Batches: This recipe can be doubled or halved depending on how many people you need to feed.
If you want to cut a creme egg in half then you will need a sharp knife. Slice vertically across the creme egg gently to prevent it from cracking.
Creme eggs are sometimes frozen when they are added to baked goods. Remove the foil from each creme egg and freeze them overnight in a container for the best results.
Brownies can be made using different ingredients which affects the overall texture. To make moist and chewy brownies look for a recipe with oil butter and brown sugar.
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Easy Creme Egg Brownies
- 2 Bowl
- Baking tray or oven dish
- 70 g Unsalted butter
- 70 g Coconut oil
- 170 g Plain flour
- 5 Chocolate cream eggs frozen
- 3 tbsp Cocoa powder
- 2 Eggs
- 100 g Cane sugar
- 60 g Dark chocolate
- 1 tbsp Lemon zest optional
- Preheat oven to 180C/360F. Then, melt unsalted butter in the microwave and set aside for later. Microwave dark chocolate in a separate bowl for 30-second intervals and stir in between until it melts. Combine melted unsalted butter, chocolate and coconut oil in a bowl and stir.
- Grab another bowl and add flour and lemon zest (optional). Then, stir the dry ingredients until everything is well combined.
- Beat eggs and sugar using a whisk or a stand mixer until it has a thick consistency. Once you have mixed the eggs and sugar pour the chocolate mixture into it and stir.
- Next, add the dry ingredients to the wet ingredients and stir until you get a smooth, thick brownie dough. Line a baking dish with baking paper and pour the dough into it. Bake for 20-25 minutes.
- Meanwhile, remove the chocolate eggs from the freezer and slice them into halves. Do this gently to prevent them from crumbling. Then remove the brownies from the oven and press each half firmly into the brownie filling side up. Bake the brownies for another ten 10 minutes.
- Remove the brownies from the oven and leave them to cool completely. Serve as dessert or a snack.
We made a test-batch of these creme egg brownies for an Easter party we’re hosting and, needless to say, they were a hit and are all gone. We loved the chocolatey flavor and how easy the recipe is to follow.
These sounded so delicious, it was no way I would wait until Easter to try and I’m glad I didn’t, these brownies were so gooey and the Mini Creme Eggs gave it the perfect sweetest. I will definitely be making these again for Easter.
These brownies are one of a kind! They made me remember just how much I enjoy creme eggs. I’ll be making these a few more times before the Easter holiday arrives.
Can I just say that we LOVED this recipe? My family and I could not wait until after dinner to jump into the baking dish to eat these brownies. My house smelled like chocolate heaven and that creme egg made the brownies go from amazing to spectacular. Thank you for this recipe!
This was so fun to make with my little one! We did a trial run to test the recipe! We loved how the brownies turned out and they taste amazing! We will be making them again soon to share with a few classmates!
I made these brownies for my great-nephew and they were a huge hit!
My egg brownies turned out so fudgy and delicious! Made them with my daughters for a sleepover party, and we now have it saved for Easter.
This is the most unique brownie recipe I have ever come across and dare I say, the tastiest I have ever had! This was super delicious and I am looking forward to making more of these! Thank you so much for sharing!
I have to admit that I’m not a fan of Cadbury creme eggs but I was given a bunch of them so I decided to try this recipe. Let’s just say that from now on I will be buying them just to make these brownies! They are insanely delicious and the perfect way to upgrade this candy.
Love the nostalgia of this treat! I did a trial run for Easter and will be making them again. Thank you.