Crème Egg Brownies

These Crème Egg Brownies are super fudgy and gooey. They are filled with Mini Crème Eggs, topped with chocolate and more Crème Eggs. These Brownies are absolute heaven for anyone who loves Crème Eggs.

Okay, so it wouldn’t be Easter without Crème Eggs and I already have a few Crème Egg recipes on my blog like these Creme Egg Cupcakes and Creme Egg Cookie Cups.

Reasons To Love These Cadbury Creme Egg Brownies

Cadbury Creme Egg – Is there anything better than a gooey Creme Egg? Yes! Of course, there is a gooey Creme Egg Brownie. Most people are either a Creme Egg person or a Mini Egg person, this recipe is definitely for the Creme Egg lovers out there.

Perfect for Sharing – I cut these brownies into 12 portions but you could make them slightly smaller and make enough for 16 portions. Perfect for popping into a cake tin or wrapping in cling film and taking to work to share with colleagues.

Rich, Fudgy and Chocolatey – Brownies of course are rich, fudgy and chocolatey, I don’t think I have ever had a Brownie that wasn’t any of these things. This brownie mixture uses dark chocolate, please, please, please use dark chocolate I promise they don’t taste bitter but you need the dark chocolate to get the typical brownie taste.

Before You Start Baking

The night before you bake these you want to pop your Mini Crème Eggs into the freezer.

Start by preheating your oven. This is such an important step. I always put my oven on just before I start and by the time the brownies are ready the oven is at the correct temperature. Preheating the oven ensures that the brownies bake evenly.

Next line a brownie tin with parchment paper. I always coat the baking tin with a small layer of butter and then line it with baking parchment.

Crème Egg Brownies Recipe

To make these easy Creme Egg Brownies, first off add your butter and chocolate to a heatproof bowl and leave to one side. In a large bowl add your sugar and eggs together and begin to mix. If you have a stand mixer leave this whisking while you melt the butter and chocolate. Melt the butter and chocolate in the microwave on 20-second bursts, stirring in between until the chocolate and butter are melted. You want the sugar and eggs to be doubled in size and pale in colour.

If you don’t have a stand mixer, melt the chocolate and butter together first. Once it is completely melted leave to one side and wish together the sugar and eggs.

Pour the chocolate mixture and vanilla into the egg mixture and fold them together. You need to be super gentle when you are folding so you don’t knock all the air out.

Add in the flour and cocoa powder and fold again. It might take a few minutes for them to come together but stick with it and don’t rush.

Finally, add in the chocolate chips and frozen mini crème eggs and fold these through until they are evenly distributed.

Pour the mixture into your brownie tin and bake.

How Do I Know When the Creme Egg Brownies are Baked?

It can be quite difficult to tell when brownies are ready. You don’t want to use a cake tester because it will come out with brownie batter on the end. If you bake them until there is no batter on the end then they will be overdone.

You want the Creme Egg brownie to have a very slight wobble.

Decorating the brownies

Once the brownies have fully cooled melt the milk chocolate in a heatproof bowl. I did this in the microwave on 20-second bursts until it is completely melted. Pour the milk chocolate over the top of your brownies and spread to ensure it is even and your brownies are completely covered.

Melt the white chocolate in a heatproof bowl in the microwave just as you have done for the milk chocolate above. Split the white chocolate into two bowls and colour one of the bowls using orange food colouring.

I use Pro Gel food colouring. You need to use a gel type food colouring and not a water-based one. Water-based ones will make your chocolate seize and it will be ruined.  Add a little food colouring at a time. If you add to much to start with then you are stuck with that colour so add a tiny bit and mix and add more if you want to build the colour up.

Add the white chocolate to two separate piping bags, cut the tip of the piping bag and drizzle over the top of your brownies.

Cut your crème eggs in half lengthways. I found it easier to follow the join line already on the eggs. Press them into the top of your brownies.

Pop the brownies back into the fridge until the chocolate has completely set.

Once the chocolate has set you can cut them into individual portions and enjoy!

Alternatives

You don’t need to add the chocolate decoration this is completely optional. If you don’t want to once your brownies have cooled down cut the Crème Eggs in half and press them into the top of your brownies.

You don’t need to use mini Crème Eggs in the brownies you could switch them for normal-sized crème Eggs just cut them up before adding them to your mixture.

Equipment

Brownie Tin

Mixing Bowls

Scales

Spatula

Food Colouring

Piping Bag

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If you do have any questions about these Crème Egg Brownies or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.