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Creme Egg Brownies

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This Creme Egg Brownies recipe is a delicious, chocolatey Easter dessert. Homemade chocolate brownies are topped with open Cadbury eggs, letting the creme drizzle out. 

If you love Cadbury Creme Eggs, this brownie recipe is for you! The best fudgy brownie is topped with warm and melty cream eggs.

Cadbury Creme Egg Brownies

Creme Egg Brownies Ingredients

To make this easy Easter brownies recipe, you will need the following ingredients (print the recipe below for detailed amounts):

  • Salted butter: This recipe has salt in it, so use unsalted butter if you prefer less salt.
  • Granulated sugar
  • Dark brown sugar: You can substitute light brown sugar.
  • Eggs
  • Vanilla extract
  • Instant Espresso: This can be found in either the coffee aisle or the baking aisle. It enhances the chocolate flavor without tasting like coffee!
  • Salt
  • All-purpose flour
  • Unsweetened cocoa powder
  • Cadbury mini eggs: these have a crispy candy shell.
  • Mini chocolate chips
  • Cadbury creme eggs: You can also add the creme egg minis.
Creme Egg Brownies Ingredients

How to Make Cadbury Brownies

  1. Preheat oven to 350 degrees Fahrenheit and prepare a 9×13 baking dish with parchment paper and cooking spray. Set aside.
  2. In a mixing bowl, add in the butter, granulated sugar and brown sugar. With a stand or hand mixer, mix until well combined.
  3. Add in the eggs, vanilla extract, and salt. Mix until the eggs are fully incorporated.
  4. Continue with sifting in the flour and cocoa powder a little at a time. Mix in between intervals until fully combined.
  5. If you choose to add in the espresso powder, mix until fully incorporated.
  6. Fold in the mini creme eggs and mini chocolate chips.
  7. Pour the brownie batter into the prepared pan. Bake for 20 minutes. Once the 20 minutes are up, leave the oven on.
  8. Remove the brownies and evenly place the Cadbury creme eggs on top with the open side facing up, slightly pressing them down into the brownie. Return the pan to the oven and bake for an additional 5-10 minutes. [Note: The brownies will appear a tad undercooked in the center. This is okay as they will set while cooling. They should not be runny.]
  9. Allow the brownies to cool for at least 30 minutes before serving.

Storage Instructions

Store in an airtight container in the refrigerator for up to 5 days, or at room temperature if you don’t need to store them that long.

Creme Egg Brownies Bite Shot

Variations

  • Instead of baking brownies from scratch, try boxed brownie mix.
  • Add peanut butter for additional flavor.
Creme Egg Brownies Recipe

More Easter Dessert Recipes

Creme Egg Brownies

This Creme Egg Brownies recipe is a delicious, chocolatey Easter dessert. Homemade chocolate brownies are topped with open Cadbury eggs, letting the creme drizzle out. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 1 hour 15 minutes
Course Brownies and Bars
Cuisine American
Servings 12
Calories 491 kcal

Ingredients
  

  • 1 cup salted butter melted and cooled
  • 1 cup granulated sugar
  • 1 cup dark brown sugar packed
  • 4 large eggs
  • 1 Tablespoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon instant espresso powder optional
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • ½ cup Cadbury mini eggs roughly chopped
  • ½ cup mini chocolate chips
  • 5 Cadbury crème eggs halved

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and prepare a 9×13 baking dish with parchment paper and cooking spray. Set aside.
  • In a mixing bowl, add in the butter, granulated sugar and brown sugar. With a stand or hand mixer, mix until well combined.
  • Add in the eggs, vanilla extract, and salt. Mix until the eggs are fully incorporated.
  • Continue with sifting in the flour and cocoa powder a little at a time. Mix in between intervals until fully combined.
  • If you choose to add in the espresso powder, mix until fully incorporated.
  • Fold in the mini eggs and mini chocolate chips.
  • Pour the batter into the prepared pan. Bake for 20 minutes. Once the 20 minutes are up, leave the oven on.
  • Remove the brownies and evenly place the crème eggs on top with the open side facing up, slightly pressing them down into the brownie. Return the pan to the oven and bake for an additional 5-10 minutes. [Note: The brownies will appear a tad undercooked in the center. This is okay as they will set while cooling. They should not be runny.]
  • Allow the brownies to cool for at least 30 minutes before serving.

Video

Nutrition

Calories: 491kcalCarbohydrates: 69gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 100mgSodium: 361mgPotassium: 202mgFiber: 3gSugar: 54gVitamin A: 569IUVitamin C: 0.05mgCalcium: 80mgIron: 2mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

Tried this recipe?Mention @emilyenchantedfood or tag #emilyenchanted!

The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.

Recipe Rating




Emily Enchanted

Monday 27th of March 2023

I love this recipe because they are SO decadent and creamy! I love a soft brownie. So fun to make!

Brandon

Wednesday 22nd of March 2023

Hi Emily. Thank you so much for sharing this wonderful recipe with us. I can't wait to try it out. I have a little question for you about the recipe. I noticed that you mentioned that we can use a box brownie mix, how would this be made using a box mix?

Emily Enchanted

Thursday 23rd of March 2023

@Brandon, make the brownies according to the instructions on the box. Before baking, add in the mini creme eggs and mini chocolate chips. Then continue with my recipe.