Creme Egg Brownie Recipe

These Creme Egg Brownies are fudgy, rich, and topped with everyone's favorite Easter candy, Cadbury creme eggs!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 261kcal

Cost $5

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.

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.