Creme Egg Brownies

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Where do you stand on the great Cadbury’s Creme Egg divide? These little chocolate eggs with their gooey fondant filling inspire intense devotion that borders on obsession in the UK.

For my part I have never been a big fan – they are so sweet! My son however adores them with a passion and they absolutely SHINE when used to make brownies… Creme Egg Brownies are now our Easter tradition along with the more traditional Hot Cross Buns and Simnel Cake!

They are such gooey chocolatey little pieces of pure indulgence – I mean seriously addictive! These brownies contain chopped up Creme Eggs in the batter AND on top of it.

I have updated my Creme Egg Brownie recipe to make it even easier! The Creme Eggs on top are placed into the batter after the brownies have been baking for 20 minutes – that way they melt just the right amount and sink into the batter while retaining their shape.

How to Make Creme Egg Brownies

Remember to CHILL the Creme Eggs in the fridge before starting this recipe.

↓ For the full ingredients and detailed method, jump to the recipe card.

First you will need to melt the chocolate chips and butter. I usually put them in a bowl and microwave for short bursts until partially melted then stir until completely melted.

Put the sugar, eggs and vanilla extract in large bowl and beat vigorously together using a balloon whisk until frothy. You can use a hand mixer to beat them together if you like but it is not essential.

Stir in the melted chocolate/butter mixture until thoroughly combined. Make sure the chocolate is not too hot otherwise you might scrabble the eggs!

Sift in the flour, cocoa powder and salt. Use a spatula to fold the dry ingredients into the batter until no dry streaks remain. You should have a glossy thick batter.

Take the Creme Eggs out of the fridge and split 5 of them in half lengthwise – these will be used to top the brownies. Roughly chop the remaining Creme Eggs (you will have one extra half which you can chop up or eat!).

Gently fold the chopped Creme Eggs into the brownie batter. I used large Creme Eggs in this recipe – mini ones can be used in the batter if preferred.

Spread the batter into a lined square 8 or 9 inch brownie tin and bake for 20 minutes (I love this Tala Brownie pan).

Remove the tin from the oven and gently press the 9 halved Creme Eggs into the brownie batter. Bake for a further 10-15 minutes or until the edges are set but the middle is still a little squidgy. The brownies will set more as they cool – if you like them gooey take them out of the oven while still a bit jiggly in the middle!

Pull the brownies out of the tin using the baking paper and allow to cool on a wire rack. Do not slice while they are still warm – they will very likely fall apart!

Mix the icing sugar, vanilla extract, food colouring (if using) and enough water to make a pourable icing. Drizzle over the brownies and cut into small squares. Tottally addictive!

Tips for Best Ever Brownies

• Use good quality DARK chocolate chips or a 60% cocoa chocolate bar, chopped up small. Milk chocolate will make the brownies unbearably sweet – they already have Creme Eggs in them after all!
• Chill the Creme Eggs in the fridge for an hour or overnight to make them easier to slice. Slide the tip of a sharp knife where the join is to slice the Creme Eggs in half. Keep the most attractive ones to place on top of the brownies and chop up the rest to fold into the batter.
• WAIT BEFORE SLICING! Sorry for the all caps but this is important. If you slice the brownies when they are still warm from the oven they will likely fall apart. Wait until they have cooled down and then slice using a sharp knife.
• Although my photos show big brownie squares these are very rich – I would advise cutting into smaller portions and sharing.

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