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!
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. They are melt-in-your-mouth delicious!
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 chips- you can use your favorite chocolate chips/chunks or cut up a chocolate bar!
- cocoa powder- make sure it's unsweetened!
- Cadbury creme eggs- the star of the show here! You can usually find these at your local grocery store!
How to make these brownies:
step one: make the brownie batter
In a large microwave-safe bowl, melt the butter and chocolate chips 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 two: bake
Cut your creme eggs in half (make sure they are chilled- read below) and place them on top of the brownies, pressing them into the batter gently.
Bake for 30-32 minutes at 350°, until the brownies are just set.
step three: enjoy!
Remove and allow the brownies to cool completely before cutting. I like to through mine into the fridge for a little to help the creme eggs keep their shape once they are cut.
Tips for making the best creme egg brownies:
- freeze your creme eggs- Cutting creme eggs can be tough because the inside is creme (obvi). 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.
How do you cut Cadbury creme eggs in half?
Like I mentioned above, cutting Cabury creme eggs in half can be hard because the inside are creamy goodness that will just run all over the place. I stick my creme eggs in the fridge or freezer for at least 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!
How do I know when my brownies are done cooking?
Brownies can be taken out of the oven when they still have a little giggle in the middle. They continue to cook and set when they cool down. This is how you get the best fudgy brownies!
Creme egg brownies can be stored in an airtight container for up to 5 days.
Pro tip: reheat a brownie in the microwave and add a scoop of vanilla ice cream, you'll thank me later!
Can I freeze brownies?
Yes! Once they have cooled, I recommend cutting them into squares and then placing 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 amazing brownie recipes?
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Creme Egg Brownie Recipe
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1½ tsp vanilla extract
- ¾ cup all-purpose flour spooned and leveled
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 6 Cadbury creme eggs chilled, then cut in half
- Preheat oven to 350°. Line a 8x8 or 9x9 baking pan with parchment paper and set aside.
- In a large microwave-safe bowl, melt the butter and chocolate chips 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.
- Cut your creme eggs in half (make sure they are chilled- read above) and place them on top of the brownies, pressing them into the batter gently. Bake for 30-32 minutes, until the brownies are just set. Remove and allow them to cool completely before cutting.
- the creme eggs can make it hard to cut the brownies since they will be gooey from baking. I like to refrigerate my brownies before cutting so that I can get a clean cut through the creme eggs.