Creme Egg Chocolate Brownies are made with melted Creme Egg, dark and milk chocolate and then decorated with halved Mini Creme Eggs. Simply the best brownie recipe I’ve ever tasted!
Last night I baked these Cadbury Creme Egg Chocolate Brownies with some odds and ends of chocolate, a Creme Egg and a pack of Mini Creme Eggs for my daughter’s school cake bake.
I hadn’t really intended to bake anything as I’d heard my hubby and daughter discussing the fact that they would bake something together so I put it out of my mind.
Then we remembered that my daughter was going to tea with a friend so there wouldn’t be time for her to bake.
This then led to hubby googling over the top cupcakes with lashings of piped buttercream.
My mind was filled with horror as I could imagine the state of the kitchen with bowls, tins and a messy piping bag left for me to clear up; plus I wasn’t keen on my entire butter reserve being depleted
Hence I got my thinking cap on and remembered that my daughter and I had bought some Cadbury Creme Eggs the day before.
After toying with the idea of cupcakes I decided that Creme Egg Brownies were the way forward.
For an extra touch of awesomeness I decided to melt the large Creme Egg into the mixture for that extra bit of gooey, chewiness. The Mini Creme Eggs were split and used to decorate the top.
Well I don’t think there are enough words to describe quite how delectable these Creme Egg Chocolate Brownies were, did I mention the milk chocolate chunks?
Suffice to say no-one here actually wanted to let the Creme Egg Brownies leave the house after sampling. Indeed my daughter left the cake tin behind this morning – an accident she said!
I duly took the brownies into school at pick-up time and watched the squares of deliciousness being snapped up at the bake sale.
As my son had said he would like to come with me to buy back the brownies, I bought the last 2 slices. Well it was a win/win situation wasn’t it!
It’s half term next week so I’ve promised to make some more Creme Egg Chocolate Brownies!
Why don’t you make some too or even better get the kids to help! You won’t be disappointed but maybe avoid if you’re on a diet, as health food they are not!
More Creme Egg Recipes
Here are some more scrumptious Creme Egg recipes from myself and fellow food bloggers:
- Creme Egg Chocolate Cake
- Easy Creme Egg Cookies
- Creme Egg Chocolate Fudge
- Cadbury Creme Egg Cupcakes
- Creme Egg Cheesecake
- Cadbury Creme Egg Shake
More Brownie Recipes
If I’ve whet your appetite for brownies then you might like to check out the following brownies:
- Oreo Brownies
- Specunana Chocolate Brownies
- Black Bean Chocolate Brownies
- Gluten Free Chocolate Pistachio Brownies
- Triple Chocolate Almond Brownies – gluten free
- Caramel Brownies
I know you’ll love these easy to make Cadbury Creme Egg Brownies so do leave a comment and rating below when you make them. Plus do share a snap do share with me by tagging @FabFood4All on social media, I love seeing my recipes come to life!
Pin my Creme Egg Chocolate Brownies for later!
Creme Egg Chocolate Brownies
- 50 g Plain Chocolate broken up
- 1 Creme Egg broken
- 115 g Unsalted butter
- 2 Large eggs beaten
- 190 g Dark brown Muscovado sugar
- 115 g Self raising flour
- 25 g Cocoa powder
- 100 g Milk chocolate chopped into small chunks
- 1 pack Mini Creme Eggs 8 in total, halved (a knife dipped in hot water helps)
- Icing sugar for dusting
- Pre-heat oven to 180⁰C.
- Grease and line a 20cm square cake tin.
- Sieve flour and cocoa powder together into a bowl.
- Put butter, plain chocolate and creme egg into a bowl over barely simmering water (don’t let the water touch) and melt together, stirring to mix.
- Allow the mixture to cool for a few minutes.
- Stir in beaten eggs, Muscovado sugar, flour, cocoa and milk chocolate chunks mixing well.
- Spoon mixture into tin and level with a spatula.
- Place mini creme eggs halves (yolk side up) on top at equally spaced intervals (4 x 4).
- Place on the middle shelf of oven and bake for 27 – 30 mins.
- Ready when a crust has formed, centre is lightly springy and mixture doesn’t wobble on shaking.
- Allow to cool in tin for 15 minutes before transferring to a wire rack to cool.
- Dust with a little icing sugar and cut into 16 squares.