These Cadbury Creme Egg brownies are an intensely chocolatey Easter treat, with a fudgy texture and creme eggs both on top and hidden in every bite!
Making these super special brownies is actually really easy - you'll only need six simple ingredients, a whole lot of creme eggs and one bowl.
To make the brownie batter, you'll melt dark chocolate with butter, then stir in sugar, vanilla, eggs and finally, plain flour.
You'll then pour two thirds of the batter into a lined tin and top with rows of mini creme eggs before pouring the remaining batter on top. To finish, you'll top with a generous spread of full size creme eggs and mini creme eggs, all cut in half to reveal the yummy creme filling.
Then it's just a case of baking for 30 minutes, cooling, then cutting into impossibly tempting Cadbury creme egg brownie slices.
Here's the full recipe for my Cadbury Creme Egg brownies. Enjoy!
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) slightly salted butter cubed
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1 cup + 3 tbsp) plain white flour (all purpose flour)
- 6 Cadbury Creme Eggs
- 25 Mini Cadbury Creme Eggs
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Preheat the oven to 180C (160C fan).
Put the butter and chopped dark chocolate in a large, heatproof bowl.
Melt together to give a smooth, cohesive mixture. You do this using 30 second bursts in the microwave or over a bain marie (placing the bowl over a pan with a little simmering water and allowing the steam to heat the bowl as you stir gently).
Add the sugar.
Stir together - it might seem grainy.
Add the vanilla and beaten eggs.
Whisk together - again you're looking to mix just until you have a smooth cohesive mixture, without introducing too much air.
Sieve the flour into the bowl.
Stir together with a silicone spatula or metal spoon, making sure there are no pockets of flour at the bottom of the bowl.
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Pour two thirds and the brownie batter into the tin and level off. Drop 18 mini creme eggs on top.
Pour the remaning brownie batter on top and level off.
Halve the remaining mini creme eggs and full size creme and arrange all over the top of the mixture, cut side up.
Bake for 30-35 minutes. You can test if it's baked by pushing a skewer into the centre. If under-baked, you'll see wet batter on the skewer. If just right, you'll see sticky crumbs. If over-baked, the skewer may come out completely clean. Place on a wire rack to cool for 15 minutes, then turn out to cool completely.
Once completely cooled, transfer the brownie to a board and cut into 12 equally sized squares in a 3x4 pattern. For really clean brownie slices, I like to chill my brownies in the fridge overnight before slicing.
Enjoy the chocolatey Cadbury Creme Egg brownie goodness!
Cadbury Creme Egg brownies
Pointers, tricks and troubleshooting tips for the perfect Cadbury Creme Egg brownies
Are Cadbury Creme Egg brownies easy to make?
These Cadbury Creme Egg brownies are so easy to make. There are only 15 minutes of making time; the rest is spent waiting for the batter to cook into beautiful brownies.
The recipe is simple; you can even mix the batter in one bowl! As long as you melt the chocolate and butter in the bowl first! Then all you need to do is add the rest of the ingredients as the recipe states.
So it's a quick, easy and mess-free recipe to put together!
Will I need any special equipment to make Cadbury Creme Egg brownies?
You won't need special equipment to make your Cadbury Creme Egg brownies. All you need is some weighing scales, measuring spoons, utensils, a cutting board, a bowl, a saucepan and a baking tray lined with baking paper.
There's always a full list of suggested equipment on the recipe card below my recipes if you're in doubt. I always include links to example products to show exactly what I used to make each recipe.
What is a Creme Egg?
Cadbury Creme Eggs are egg-shaped chocolates filled with a sugar fondant coloured to look like an egg white with an orange yolk. They're wrapped in foil and sold loose, or in a multipack.
They're only sold in stores from January through to Easter, though you can usually find them online year-round.
American Creme Eggs use a different recipe, which means they're not as nice as UK versions and can contain gluten. So if you aren't in the UK, try and buy the UK variety of Creme Eggs from Amazon or a British food importer!
However, in 2015, Hershey's and Cadbury had a dispute over Creme Eggs, so it might not be easy to source British Creme Eggs in the US.
How can I tell if eggs have gone off?
You should never eat an egg that looks, smells, feels or tastes odd in any way. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.
- Float test: If you aren't sure if your eggs are fresh, you can do a float test to check them. A float test involves placing your egg in a cup or bowl of water to see if it sinks or floats. If it floats, there's excess gas, and it's likely spoiled.
However, spoiled eggs can also sink. So to ensure you don't contaminate a recipe with a bad egg, it's always best to crack your eggs into a separate bowl or cup before adding them to a recipe. This lets you check the egg for any broken shell fragments, but more importantly, it enables you to check that the egg is safe to use.
If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that it has come into contact with.
Egg safety is crucial if you're cooking for someone in a vulnerable or at-risk group, such as older people, people living with health conditions, or a pregnant person.
A Mummy Too does not give medical advice. Please consult with your medical professional.
How can I tell if butter has gone off?
When butter spoils, it turns to a dark yellow, sometimes with translucent patches. Spoiled butter can also develop a layer of condensation on it as water escapes.
These changes occur when bacteria cause the fat, protein and liquid molecules to separate from each other. The lactic acid released during this process can also produce a sour smell and give butter a fizzy quality.
Sometimes spoiled butter can look completely fine, so you should taste it before including it in a recipe. If it tastes/feels fizzy, it isn't safe to use.
How can I tell if Creme Eggs have gone off?
When chocolate gets old, it tends to develop a white bloom across the surface. Chocolate contains a lot of sugar, and very little water, so it should be safe to eat for many years after the sell-by date - but I wouldn't advise it!
If your Creme Egg has a white bloom on the outside, it's probably still safe, but won't taste it's best. And if the filling has somehow dried out or become gritty, definitely discard it.
Are Cadbury Creme Egg brownies suitable for vegetarians?
This Cadbury Creme Egg brownies recipe is vegetarian at the time of writing (March 2022). However, Cadbury may change the recipe for Creme Eggs at some point, so make sure you check the labels.
While Cadbury and food retailers list Creme Eggs as vegetarian, some sources say that Creme Eggs can contain trace animal products.
Always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.
Are Cadbury Creme Egg brownies suitable for vegans?
This recipe contains dairy and egg, so it isn't vegan.
For the best vegan brownies, you should use a recipe designed for vegan ingredients, as vegan brownies require different ingredients to replicate the results of dairy. This BBC vegan brownie recipe could be a good place to start.
However, I've also listed the corresponding vegan alternatives for this recipe, if you're set on trying it.
I haven't made a vegan version of this recipe yet. So if you try let me know how it goes in the comments!
For the melted chocolate: Vego makes good quality vegan chocolate melts designed for melting and baking. They could work as a substitute wherever this recipe calls for melted chocolate. You can also find other brands of vegan chocolate melts on Amazon.
Butter: To replace the butter, look for a dairy-free baking block or spread with a fat with a content of around 80% as this will be similar to butter (lower fat spreads have a high water content and won't work as well in this recipe).
Egg: To replace the egg, you'd need to use a store-bought vegan egg replacer such as one of the following:
- 3 tablespoons of aquafaba. Aquafaba is the water you get in a tin of chickpeas. The proteins in the liquid mimic egg whites' behaviour, making an excellent egg replacer. But don't worry, it won't taste like hummus!
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (though bear in mind this will make the cookies sweeter).
This is quite an egg-heavy recipe, so I would recommend using 3 rather than 6 egg substitutes, plus soya yoghurt to make the whole addition up to a similar amount of binding liquid (approx 360g / 12.7 oz).
Creme Egg: Mummy Meagz makes a popular vegan Creme Egg in the UK which would be perfect for this recipe.
Other ingredients:
Animal-derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients!
So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.
Are Cadbury Creme Egg brownies gluten-free?
This recipe calls for plain wheat flour, which contains gluten. You could try making a version of these Cadbury Creme Egg brownies with plain gluten-free flour and they should turn out great.
Gluten helps produce a chewy texture, so it isn't crucial for brownies. There are even brownie recipes without any flour at all!
I often use this brilliant gluten-free flour blend from the Free From Fairy. Doves Farm is another brand offering good quality gluten-free flour blends and is available in most supermarkets or from Amazon.
Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.
Are Cadbury Creme Egg brownies keto-friendly?
These brownies contain sugar and carbohydrates, so they're completely unsuitable for a keto diet, sorry!
Are Cadbury Creme Egg brownies healthy?
These Cadbury Creme Egg brownies are rich in sugar and fat, so they're best left as an occasional treat rather than an everyday snack.
Are Cadbury Creme Egg brownies safe to eat while pregnant?
There's nothing in these Creme Egg brownies that should pose a risk to pregnant people. As long as your ingredients are fresh, stored correctly, and the recipe is prepared safely, hygienically and cooked properly.
Almost all dairy butter and milk purchased in the UK is pasteurised, but it's a good idea to check if you're unsure, as pregnant people should not eat unpasteurised dairy unless thoroughly cooked until steaming hot.
Mainstream brands of butter sold in supermarkets are pasteurised. However, if you buy your butter from a local farm shop or independent producer, you should definitely check the label or with the producer.
Advice regarding eggs can vary depending on where you live, as production methods are different in different countries, so please check information local to you. In the UK at the time of writing (March 2022), eggs bearing the Red Lion mark of quality are safe for pregnant people to eat runny or even raw. Again - this is UK only, so check your local advice.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Cadbury Creme Egg brownies?
I think there's nothing better than a scoop of vanilla ice cream on top of a warm brownie. For an eggstra Easter themed dessert, you could even serve yours with a scoop of my Creme Egg Ice Cream!
Can I make the Cadbury Creme Egg brownies without Creme Eggs?
If you aren't a fan of Creme Eggs I have some other brownie recipes on the site which you might like. For an Easter recipe, try my Easter brownie recipe or if it's Christmas, you could make my Baileys brownie recipe!
How should I store Cadbury Creme Egg brownies?
You should store your Cadbury Creme Egg brownies in an airtight container somewhere cool and dark to keep them fresh.
If you aren't eating/serving all of the brownies immediately, it's a good idea to store the slab of brownies un-cut. Then you can just cut slices off when you want a brownie. This reduces the amount of exposure and stops them from drying out so quickly.
How long will Cadbury Creme Egg brownies keep?
If you store your Cadbury Creme Egg brownies as directed above, they should keep for up to a week.
Or, if you want to keep them for longer, you can freeze them for up to three months (detailed below).
Can I leave Cadbury Creme Egg brownies out on the counter?
I wouldn't leave your brownies out on the counter, apart from serving. Unfortunately, they will quickly go stale if left out for more than an hour.
Can I make Cadbury Creme Egg brownies ahead?
I always recommend baking recipes on the day you plan to serve them, as homemade recipes go stale quicker than shop-bought food.
However, these brownies should be more forgiving as they're so wonderfully moist! So as long as you seal them properly in a container, they'll still be great even if you make them a day or two in advance.
Can I eat my Cadbury Creme Egg brownies warm?
Yes! Your Cadbury Creme Egg brownies would be delicious served a little warm from the oven or reheated later.
However, if you want very neat looking brownies, you'll need to let them cool completely after they come out of the oven so that you can slice them cleanly.
Once they're sliced, just pop your brownie on a microwave-safe plate and into the microwave. 15-30 seconds should do the trick!
Can I keep Cadbury Creme Egg brownies in the refrigerator?
Keeping brownies in the fridge can make them have a more fudgy texture. So if you like the sound of that, go ahead! But as long as you store your brownies in an airtight container in a cool, dark place, they should be fine in or out of the fridge.
Can I freeze Cadbury Creme Egg brownies?
Yes, you can freeze your Cadbury Creme Egg brownies - but you'll need to prepare them properly.
You can freeze the whole tray of brownies or freeze them individually. Whichever you decide, you need to make sure your brownies are completely cool. Then it's best to wrap the slab or the slices in cling film. You can store them in a container too, for extra protection.
Wrapping the brownies in cling film protects them from developing freezer burn, which threatens baked goods with moisture. Freezer burn is essentially a form of frozen condensation, so sealing the brownies protects them from losing water through the air.
What is the best way to defrost Cadbury Creme Egg brownies?
Whether you decide to freeze your brownies in one big slab or freeze slices, it's easy to defrost your brownies. Just transfer the slab or slices into the fridge and keep them wrapped.
Leave the brownies for at least 8 hours, and then let them sit at room temperature for 30 minutes before serving.
Can I make these Cadbury Creme Egg brownies in a different quantity?
Sure! You could use a recipe converter calculator to change the quantity of Creme Egg brownies your recipe makes. Though if you change the size of the recipe, you should also change the tin or tray you use to match the new size.
If you use a baking tin corresponding to the relative size of the original tin, the cooking time shouldn't be affected too much. But you should keep an eye on the brownies if you make less so that they don't burn. Or add some extra time if you increase the number of brownies.
I've detailed a few things to consider about this in the answer below.
Can I use a cake tin for baking brownies?
As long as the sides of your cake tin are high enough, it should work just as well as a brownie tray.
However, bear in mind the depth of your cake tin will affect the cooking time. The brownies won't bake through to the centre if the cake tin is too deep. But don't worry, as long as the depth of your cake tin isn't more than a couple of inches, then only a little more cooking time should do the trick.
Equally, it would be best not to use a very shallow or wide tin. Otherwise, the brownies will turn thin, hard, cake-like or burnt.
Can I bake Cadbury Creme Egg brownies in individual portions?
If you make an individual brownie, it will be considerably drier. So it will most likely turn out dry and crispy on the edges and cake-like in the middle.
So if you don't mind a change in texture and an increased risk of dried out brownies, go ahead. But personally, I would stick to making at least 3 portions in the same container to retain the moist and soft texture.
Can I make Cadbury Creme Egg brownies in a stand mixer such as a KitchenAid or Kenwood Mixer?
A stand mixer isn't really necessary, as you only need to mix your brownie batter ingredients just enough to combine them thoroughly. So a manual whisk is the best option for this recipe. However, if you prefer to use a stand mixer or need some support, then go right ahead!
If you're using a KitchenAid style stand mix, use the balloon whisk attachment. Mix your batter slowly and in short bursts so that you don't overwork the batter.
Remember to scrape down the sides every time you add an ingredient. This ensures every element is fully incorporated, and you don't lose any.
Can I make Cadbury Creme Egg brownies with a food processor?
Again, you only need to mix the brownie batter enough to combine the ingredients. So mixing by hand is the best option. However, if you need to use a food processor, you can.
Gently pulse the blender very briefly (1-2 seconds) to not overwork the batter. Overworked batter will result in tough, bready brownies.
Between each ingredient addition, use a spoon to scrape down the sides of the blender. This will ensure that everything is fully incorporated and reduce the chance of lumps of dry ingredients.
How can I make sure my Cadbury Creme Egg brownies turn out perfectly?
Oven temperature: First, preheat your oven and check it's at the right temperature. This is crucial to getting consistent brownies. If the oven is too cold, the brownies will take a long time to cook. Or, if it's too hot, the brownies might burn on top while the insides remain uncooked/liquid. Many domestic ovens have inconsistent oven temperatures and hot spots, so investing in an oven thermometer can help. However, don't worry if your oven has a hotspot; you can try to account for this. For example, I tend to put my trays slightly off to the left as my oven runs marginally hotter on the right!
Prepare: Before you begin cooking, it's best to weigh and measure all of your ingredients and put them out into individual bowls/cups. This will ensure you don't mismeasure or forget any of your ingredients.
Mixing: When you mix your ingredients together, there are two things to watch. First, add ingredients in the correct order to avoid any issues- for example, if you add your sugar too late, it might not dissolve properly and remain gritty. Second, don't overmix the ingredients. You only want to bring the brownie batter together - overmixing can activate the gluten in the flour, resulting in tough or even bread-like brownies. Equally, overmixing could crush your Creme Eggs to a pulp! Finally, make sure that you let your chocolate cool a little before mixing the eggs. Otherwise, the eggs could cook and curdle, leaving you with scrambled egg brownies!
Timing: Once your brownies are in the oven, you should set a timer. I find it best to set a timer on my phone and my oven for 10 minutes before the end. Using two timers makes sure you won't miss the alarm. And setting the timer 10 mins early gives you time to check the brownies. As with all bakes, it's best not to open the door more than necessary. Opening the door changes the temperature and the moisture levels in the oven. It also pops any bubbles formed by raising agents and collapses your bakes. Brownies have no raising agents, so they're more forgiving than cakes, but it's still better to avoid constant interruptions. So leave your brownies for at least 20 minutes before you check them - unless you can smell burning.
Cook time/texture: You can safely eat (Red Lion approved) eggs in the UK. So if you prefer to undercook your brownies by 5-10 minutes for a gooey texture - that's fine and completely safe! On the other hand, you may like a firmer and more cake-like brownie. It's all about what you feel is the best.
Why did my Cadbury Creme Egg brownies turn out dry/crumbly?
If your Cadbury Creme Egg brownies turned out dry or crumbly, it sounds like something isn't right with your ingredients.
The brownie batter should result in super moist, or even gooey brownies (depending on how you like them). So if they're dry, you may have added too many dry ingredients, or too little chocolate, butter or eggs. Equally, you may have cooked the brownies for too long or at high heat.
Why did my Cadbury Creme Egg brownies turn out wet/soft/dense?
This brownie batter should produce moist brownies with soft, melty Creme Egg pieces within the centre. However, the brownies should still be firm enough to slice and have a little bite.
If your brownies are very wet and you added the correct ingredients, it sounds like the oven wasn't hot enough or didn't bake for long enough.
To avoid undercooked bakes in the future, make sure you set your oven to preheat before you start making the brownies. The oven must be entirely up to temperature before the brownies go in, or they won't cook properly.
Why did my Cadbury Creme Egg brownies taste bitter?
These brownies are made with melted dark chocolate, which is naturally a little bitter. However, the bitterness is balanced by plenty of butter, sugar, and Creme Eggs, so your brownies shouldn't taste bitter.
Burnt food can taste bitter, so if your brownies look very dark, feel dry and taste bitter, they're most likely burnt. If you often find food burns in your oven, you may need to invest in an oven thermometer.
How can I add/change the flavours in these Cadbury Creme Egg brownies?
The easiest way to add or change the flavours in these brownies without affecting the quality is to use food essence. For example, a few drops of orange, vanilla or salted caramel flavour food essence would work beautifully with the chocolate.
Or, if you aren't a big fan of Creme Eggs, you could make one of my other brownie recipes. I even have another chocolate Easter brownie recipe with caramel eggs instead. Or you could try my Easter blondie recipe too!
Who invented brownies?
Simple chocolate cakes made in baking trays were likely invented multiple times during the 19th century in various places.
However, my favourite story of how the brownie was invented is that of Chicago socialite Bertha Palmer. She was looking for a soft and gooey dessert that was portable like a cake so that she could serve it to ladies attending the Chicago World's Columbian Exposition.
Her husband owned The Palmer House Hotel, so he tasked the pastry chef to invent something that filled these criteria. Apparently, the result was the original chocolate brownie, which is still served to guests at the Palmer House Hotel.
Print these Cadbury Creme Egg brownies
Cadbury Creme Egg Brownies Recipe
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) slightly salted butter cubed
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1 cup + 3 tbsp) plain white flour (all purpose flour)
- 6 Cadbury Creme Eggs
- 25 Mini Cadbury Creme Eggs
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
- Preheat the oven to 180C (160C fan / 350F).
- Put the butter and chopped dark chocolate in a large, heatproof bowl. Melt together to give a smooth, cohesive mixture. You do this using 30 second bursts in the microwave or over a bain marie (placing the bowl over a pan with a little simmering water and allowing the steam to heat the bowl as you stir gently).
- Add the sugar and stir together - it might seem grainy.
- Add the vanilla and beaten eggs. Whisk together - again you're looking to mix just until you have a smooth cohesive mixture, without introducing too much air.
- Sieve the flour into the bowl. Stir together with a silicone spatula or metal spoon, making sure there are no pockets of flour at the bottom of the bowl.
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
- Pour two thirds and the brownie batter into the tin and level off. Drop 18 mini creme eggs on top.
- Pour the remaining brownie batter on top and level off.
- Halve the remaining mini creme eggs and full size creme and arrange all over the top of the mixture, cut side up.
- Bake for 30-35 minutes. You can test if it's baked by pushing a skewer into the centre. If under-baked, you'll see wet batter on the skewer. If just right, you'll see sticky crumbs. If over-baked, the skewer may come out completely clean. Place on a wire rack to cool for 15 minutes, then turn out to cool completely.
- Once completely cooled, transfer the brownie to a board and cut into 12 equally sized squares in a 3x4 pattern. For really clean brownie slices, I like to chill my brownies in the fridge overnight before slicing. Enjoy the chocolatey Cadbury Creme Egg brownie goodness!
Video
Nutrition
Pin these Cadbury Creme Egg brownies
More Easter recipes to try
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
.
Leave a Reply