Decadent Creme Egg Brownies for a Sweet Easter Treat
Learn how to make irresistible creme egg brownies, a perfect blend of fudgy chocolate and gooey Cadbury Creme Eggs. A must-try Easter treat!
In the world of Easter desserts, where lemon blueberry reigns supreme and Peeps are the order of the day, there exists a recipe that steals the spotlight: Cadbury Creme Egg Brownies.
This recipe is just what it sounds like – a classic treat with a fun addition that no one is going to expect.
These brownies so perfectly fudgy they almost melt in your mouth, with a surprise twist: the gooey, fondant-filled delight of Cadbury Creme Eggs nestled on top.
The base of the brownie is all about that deep, chocolatey richness that we know and love, elevated by the unique addition of Cadbury’s seasonal favorite. It’s a combination that promises to surprise and delight anyone lucky enough to snag a piece.
And when you finally do take that first bite, you’ll understand why these brownies are worth celebrating. They’re not just delicious; they’re a taste of Easter itself.
So, as we gear up for a season filled with jelly bean eggs and bunny-shaped sweets, let’s not forget about brownies. Your kids are going to love this everyday dessert!
Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these Cadbury creme egg brownies.
Ingredients
- 7oz (200g) unsalted butter
- 7oz (200g) dark chocolate, chopped
- 1 1/4 cups (250g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (100g) all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1/2 teaspoon salt
- 5-6 Cadbury Creme Eggs, halved
You may not need the full baking time, depending on your oven, pan type, and more, so be sure to check them a few minutes before the timer goes off.
Store at room temperature in an airtight container for up to 3-4 days. Brownies can be frozen for up to three months (make sure to wrap them tightly and store in an air tight container).
Get the printable recipe card below:
Creme Egg Brownies
Equipment
- 1 Square baking pan 9 x 9
Ingredients
- 7 oz unsalted butter
- 7 oz dark chocolate chopped
- 1 1/4 cups granulated sugar
- 4 egg(s) large
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 5-6 Cadbury creme eggs halved
Instructions
- Preheat your oven to 350°F (180°C) and line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a heatproof bowl, melt the butter and dark chocolate together using a microwave or a double boiler until smooth. Allow to cool slightly.
- In a separate large bowl, whisk the sugar, eggs, and vanilla extract until well combined and fluffy (mousse-like).
- Gradually pour the cooled melted chocolate mixture into the egg mixture, and whisk constantly until smooth and well combined.
- Sift in the flour, cocoa powder, and salt into the wet ingredients. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix.
- Pour the brownie batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter). Don’t overbake them if you want fudgy brownies.
- Place the halved creme eggs on top of the brownie and carefully press them in.
- Allow the brownies to cool completely in the pan before slicing and serving.
Nutrition
If you enjoyed these creme egg brownies, let me know in the comments. I’d also love for you to check out these other Easter desserts:
