These creme egg brownies feature a dense and fudgey chocolate brownie studded with Cadbury creme eggs for an indulgent Easter dessert. You’ll never look at creme eggs the same again.
- 150g dark chocolate, chopped
- 180g unsalted butter, melted
- 100g granulated sugar
- 100g brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 100g cocoa powder
- 100g all purpose flour
- 1 teaspoon salt
- 6 Cadbury creme eggs, cut in half
- Preheat oven to 350F and line an 8×8″ baking tray with parchment paper. Use bull clips to secure parchment to tray if needed.
- In a small bowl, pour melted butter over the chopped dark chocolate. Let it sit undisturbed for 1 minute before stirring until all the chocolate has melted.
- Add granulated sugar and brown sugar to the chocolate mixture and stir together until combined. Add in the eggs and vanilla extract and stir again until creamy.
- Fold in the cocoa powder, flour, and salt until combined and no dry spots remain. The batter will be very thick.
- Smooth half of the batter into a layer in the lined baking tray. Arrange 6 halves of the creme eggs on top of this layer, evenly spaced. Add the remaining batter and top with the rest of the creme eggs. Try to offset their positioning from the eggs in the bottom layer so that they’re not directly on top of each other.
- Bake at 350F for about 30 minutes or when a toothpick comes out a little wet with crumbs. Underbaking this is better than overbaking.
- Optional: drizzle with some more melted chocolate before cutting into squares.
Keywords: creme egg brownies, easter brownies, cadbury creme egg brownies, creme egg recipe