Creme Egg Chocolate Brownies, Mini Creme Eggs, Milk Chocolate, Dark Chocolate, gooey, easy, Easter, delicious
5 from 10 votes

Creme Egg Chocolate Brownies

Creme Egg Chocolate Brownies - filled with molten creme egg, dark chocolate and milk chocolate chunks with a mini creme egg decoration. Heavenly!
Course Snack
Cuisine British
Keyword Brownies, Chocolate, Creme Eggs
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16
Author Camilla


  • 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 Crème Eggs 8 in total, halved (a knife dipped in hot water helps)
  • Icing sugar for dusting


  1. Pre-heat oven to 180⁰C.
  2. Grease and line a 20cm square cake tin.
  3. Sieve flour and cocoa powder together into a bowl.
  4. 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.
  5. Allow the mixture to cool for a few minutes.
  6. Stir in beaten eggs, Muscovado sugar, flour, cocoa and milk chocolate chunks mixing well.
  7. Spoon mixture into tin and level with a spatula.
  8. Place mini creme eggs halves (yolk side up) on top at equally spaced intervals (4 x 4).
  9. Place on the middle shelf of oven and bake for 27 – 30 mins.
  10. Ready when a crust has formed, centre is lightly springy and mixture doesn’t wobble on shaking.
  11. Allow to cool in tin for 15 minutes before transferring to a wire rack to cool.
  12. Dust with a little icing sugar and cut into 16 squares.