Cadbury’s Crème Egg Brownies

Cadburys Creme Egg Brownies

We’re edging ever closer to Easter so I’m sharing with you another delicious Easter bake. The brownie recipe is very similar to my regular Chocolate Brownie recipe, however you’ll notice I’ve halved the ingredients. Although I know you’ll feel short changed as you’ve only got half the depth of the brownies, there is method in my madness – because you add the Crème Eggs part way through baking, you need the brownies to be cooked enough that you don’t bake the Crème Eggs for too long, but you also need the brownies to still have enough squidge that you can press the Crème Eggs into the semi cooked mixture for it to continue to bake around your Crème Eggs.

It has taken me buying 6 boxes of Crème Eggs before I could save enough to make this to share with you – I’m going to need to stockpile some ready for after Easter as I won’t be able to buy them in the shops until Boxing Day again (!!) You’ll only need 3.5 eggs; I’m really sorry but you’ll have to eat the other half of the fourth egg – I know this will be a huge hardship and I’m so sorry for you having to do this in the name of creating! I completely understand if you don’t feel able to make these now, but if you do, here’s how:

You’ll need:

  • 100g unsalted butter, plus a little extra for greasing
  • 100g dark chocolate
  • 100g caster sugar
  • 2 medium eggs, at room temperature
  • 65g plain flour
  • 25g cocoa powder
  • 4 Cadbury’s Crème Eggs

You’ll also need:

  • 23cm tray bake tin
  • Medium saucepan
  • Mixing bowl
  • Measuring scales
  • Spatula
  • Baking Parchment
  • Knife


  1. Heat your oven to 180 degrees Celsius/Gas Mark 4
  2. Grease and line your baking tin with baking parchment
  3. Melt the butter and chocolate in a saucepan on a low heat, stirring continuously until fully melted
  4. Put the sugar and eggs into a mixing bowl and beat together until well combined
  5. Add in the melted chocolate and butter and stir again until combined
  6. Sift the flour and cocoa on top of the chocolate mix and beat briefly until smooth
  7. Pour the brownie mix into the baking tin and level it with a spatula
  8. Bake for 30-40 minutes or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin – don’t forget to take your brownie pan out of the oven after 15 minutes to add your halved Crème Eggs on top – press them in slightly so they squidge into the top!
  9. Let it cool completely in the tin, then cut into squares

If you enjoyed this, why not make your own and share it with us on the What Corrine Did Next Facebook page? Or if you’re an Instagrammer, why not tag us into your shot?

If you really don’t like Crème Eggs (and if you don’t, I’m surprised you made it this far down the post) or if you do, but particularly love Brownies, why not try out my Chocolate Orange Brownie recipe?

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