These Creme Egg Brownies are fudgy, rich, and topped with everyone's favorite Easter candy, Cadbury creme eggs! They are made in one bowl and less than an hour!
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Nothing better than adding your favorite candy to the best dessert ever- brownies!
These brownies are super fudgy and dense and are topped with Cadbury creme eggs for extra richness. If you love creme eggs this is a must-try recipe for you. You can also swap the eggs for the caramel flavored ones as well!
If you love brownies, be sure to try out my Triple Chocolate Brownies or my Oreo Cheesecake Brownies! Mini Cadbury Creme Egg Brownies are coming to the blog soon as well!
Why You'll Love These Cadbury Creme Egg Brownies
- This recipe only needs one bowl and can be made in under an hour.
- They're perfect for Easter dessert.
- You can use creme eggs or caramel eggs, whichever you prefer.
- These brownies are ultra fudgy aand dense, not cakey!
- Fun to make with kids, friends, or by yourself!
Ingredients needed for these creme egg brownies
This recipe includes everything you would typically need for a brownie recipe, but I would point out a few things below:
- unsalted butter- I always use unsalted butter when baking in order to control the amount of salt that goes into the recipe. No worries if you only have salted butter, just omit the salt (or cut in half) that the recipe calls for!
- semi-sweet chocolate- I love chopping up a chocolate bar for this recipe, but you can also use chocolate chips if you perfer! You'll need about ⅔ cup of chocolate chips.
- cocoa powder- make sure it's unsweetened cocoa powder.
- cadbury creme eggs- the star of the show here! You can usually find these at your local grocery store around Easter. You can also try this recipe with the caramel eggs as well.
Step by Step Instructions:
step 1: In a large microwave-safe bowl, melt the butter and chocolate in the microwave for 30 seconds. Take out and stir, then microwave again in 15-second intervals until smooth and no chunks of chocolate are left.
Add the sugar and stir. Mix in the eggs and vanilla, and give this a good whisk for about a minute, until fully incorporated. I like to whisk until there are little bubbles on top, that way I know it's really mixed together!
Add in the flour, cocoa powder, and salt. Mix until just incorporated. Spread this into your parchment paper-lined baking pan.
step 2: Carefully cut your creme eggs in half (make sure they are chilled before cutting) and place them on top of the brownies, pressing them into the batter gently.
Bake for 30-35 minutes at 350°, until the brownies are just set.
step 3: Remove and allow the brownies to cool completely before cutting.
Tips & Tricks
- freeze your creme eggs- Cutting creme eggs can be tough because the inside is a runny creamy consistency. Getting them cold beforehand helps! See more on how to cut creme eggs below.
- line your pan with parchment paper- if you aren't lining your pans with parchment paper you aren't living my friend! It's the ultimate hack for making sure your brownies don't stick and it's easy cleanup!
- don't over-bake the brownies- Brownies are best when they are baked just right, so under baking them by a couple of minutes and letting them cool in the pan is how to get the best texture brownie.
- pro tip: heat a brownie in the microwave for 10-15 seconds and add a scoop of vanilla ice cream- you'll thank me later!
Frequently Asked Questions
Like I mentioned above, cutting Cadbury creme eggs in half can be hard because the inside is creamy goodness that will just run all over the place. I stick my creme eggs in the fridge or freezer for 30 minutes- 1 hour before cutting them. Make sure to peel the foil wrapping off BEFORE you get them cold. Trust me, I learned the hard way that the foil is much harder to get off when they are frozen 😆
Once they are chilled and ready to be put on the brownie batter, I carefully cut along the side where the chocolate shell meets and you see a line (be careful). It should cut fairly easily that way! Don't worry if they break, they will still taste great on your brownies!
Brownies can be taken out of the oven when they are still a bit underdone in the middle. They continue to cook and set when they cool down. This is how you get the best fudgy brownies!
Yes, you can! Just double the ingredients and bake in a 9x13 pan. You might need to add 5-10 minutes to the baking time, but be sure to watch them while baking to check.
Storing & Freezing
Creme egg brownies can be stored in an airtight container for up to 5 days.
To freeze: Once they have cooled, I recommend cutting them into squares and then placing them into a freezer-safe container or bag. They are good in the freezer for up to 3 months. Defrost by letting them sit out and come to room temperature.
Want to try more brownie recipes?
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📖 Recipe
Creme Egg Brownie Recipe
Video
Ingredients
- 12 tablespoon unsalted butter
- ½ cup semi-sweet chocolate
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 2 teaspoon vanilla extract
- ¾ cup all-purpose flour spooned and leveled
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 6 Cadbury creme eggs chilled, then cut in half
Instructions
- Preheat oven to 350°. Line an 8x8 baking pan with parchment paper and set it aside.
- In a large microwave-safe bowl, melt the butter and chocolate in the microwave for 30 seconds. Take out and stir, then microwave again in 15-second intervals until smooth and no chunks of chocolate are left.
- Add the sugar to this bowl and stir. Mix in the eggs and vanilla, and give this a good whisk for about a minute, until fully incorporated.
- Add in the flour, cocoa powder, and salt. Mix until just incorporated. Pour this mixture into your baking pan and spread out evenly.
- Carefully cut your creme eggs in half (make sure they are chilled to make them easier to cut) and place them on top of the brownies, pressing them into the batter gently. Bake for 30-35 minutes, until the brownies are just set. Remove and allow them to cool completely before cutting.
Notes
- freeze your creme eggs- Cutting creme eggs can be tough because the inside is a runny creamy consistency. Getting them cold beforehand helps! See more on how to cut creme eggs below.
- line your pan with parchment paper- if you aren't lining your pans with parchment paper you aren't living my friend! It's the ultimate hack for making sure your brownies don't stick and it's easy cleanup!
- don't over-bake the brownies- Brownies are best when they are baked just right, so under baking them by a couple of minutes and letting them cool in the pan is how to get the best texture brownie.
- Creme egg brownies can be stored in an airtight container for up to 5 days. To freeze: Once they have cooled, I recommend cutting them into squares and then placing them into a freezer-safe container or bag. They are good in the freezer for up to 3 months. Defrost by letting them sit out and come to room temperature.
Nutrition
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Chelsea says
I love Cadbury creme eggs so when I saw this recipe I knew I had to try it! SO good, can't wait to make another batch!
Kelly Hamilton says
So happy to hear you enjoyed this recipe, Chelsea!
Emma says
Omg these are so good. My fiance loves creme eggs so I made these for him and we both could not stop eating them!
Kelly Hamilton says
Thanks so much for trying these, Emma! So happy to hear you loved them!
Nina says
Love this recipe! The best way to use up some cadbury creme eggs
Kelly Hamilton says
So happy to hear you loved this recipe, Nina!
Janet says
This is some serious sweetness!! I’m in love!! Yes, I am a chocoholic lol
Kelly Hamilton says
Thanks for trying this recipe, Janet! So happy to hear you enjoyed it!