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Close up of Creme Egg Chocolate Brownies stacked on top of each other - aerial view.
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4.93 from 13 votes

Creme Egg Chocolate Brownies

Creme Egg Chocolate Brownies are filled with molten creme egg, dark and milk chocolate then topped with mini creme eggs. Just heavenly!
Course Snack, teatime
Cuisine British
Keyword Brownies, Chocolate, Creme Egg
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16
Author Camilla Hawkins


  • 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.