These creme egg brownies feature a dense and fudgey chocolate brownie studded with Cadbury creme eggs to make the perfect Easter brownies. You'll never look at creme eggs the same again.
The addition of classic Cadbury creme eggs is a quick way of turning any classic baked good into something a little more festive for an Easter dessert. They add just a little difference in flavour with each bite and you can get that classic melty creme egg filling if you enjoy these brownies while they're warm.
I know creme eggs are a love-hate thing. I personally love them! If they're not your favourite, you can absolutely make these brownies with other mix-ins (I have some ideas in the 'variations' section) or just enjoy them on their own.
- Dark chocolate - Use a good quality dark chocolate with at least 70% cacao and roughly chop it into smaller pieces so that it melts faster.
- Unsalted butter - Melt this on the stove or in the microwave.
- Granulated sugar
- Brown sugar - You can replace the brown sugar with all granulated sugar and they will taste just as good but I like the depth brown sugar gives.
- Eggs - Make sure your eggs are at room temperature before adding them to the chocolate mixture. I just submerge them in a cup of warm water for 5 minutes - no waiting around on the counter needed.
- Vanilla extract
- Cocoa powder - Make sure you use natural cocoa powder for this recipe, not dutch processed cocoa powder which will react differently.
- All-purpose flour
- Salt - As always, this balances everything out and brings out the taste of the chocolate.
🥣 How to make creme egg brownies
1. Melt the chocolate: Pour melted butter over the chopped dark chocolate and let it sit for 1 minute before stirring until the chocolate has melted.
2. Add the sugars, eggs, and vanilla: Stir together until combined and creamy.
3. Fold in cocoa powder & flour: Fold until combined and no dry flour patches remain. The batter will be very thick! Smooth half of the batter into your lined baking pan.
4. Top with creme eggs: Arrange half of creme egg halves on top of the first brownie layer. Smooth the remaining brownie batter on top and add the rest of the creme eggs on top. Try to think about how you'll be cutting them and arrange them so that every piece will have a bit of creme egg in it.
5. Bake: Bake your creme egg brownies at 350F for about 30 minutes. A toothpick inserted should still come out a little wet but with some crumbs. The brownies will stiffen as they cool. It's better to underbake these than overbake otherwise you won't get that soft, fudge texture.
💭 Tips for the best brownies
- For chewy, fudgey brownies, don't overbake them. Similar to cookies, they are done baking faster than you think and continue to cook in the pan after you take them out of the oven.
- To have a piece of creme egg in every brownie, be mindful of where you place them in the batter. Try to place the creme eggs where you plan to cut the brownies or use one creme egg per brownie square.
- Make sure the eggs are at room temperature before adding them to the batter otherwise the melted butter in the batter will solidify into chunks.
- These brownies are best enjoyed while they're warm and fresh. See below for tips on how to store them if you're not eating them right away (props to you for your willpower).
These brownies taste absolutely perfect on their own without any creme eggs if you just want a classic brownie. You can also try replacing the creme eggs with:
- Mini eggs
- Crushed cookies
Whatever mix-ins you choose to use, just make sure they bake well. If they don't hold up well during baking, you can try adding them in when the brownies are halfway done.
📦 How to store brownies
Store these brownies in a well-sealed, airtight container at room temperature for up to 1 week. If possible, leave any stored brownies uncut and only slice what you're eating. The exposed, cut edges can dry out if left stored for too long.
❄️ How to freeze brownies
You can freeze these brownies by wrapping the entire batch (before cutting) securely in plastic wrap and a layer of aluminum foil for up to 3 months. Thaw at room temperature for several hours before cutting it into squares.