A fun Easter treat that is also a great way to use too many Cadbury Creme Eggs, these creme egg brownies are an easy and fun dessert for everyone. A fudgy homemade brownie recipe loaded with gooey creme eggs are festive and fun.
Brownies are a super simple kid friendly dessert and perfect for an Easter holiday spread. And while we are always in search of ways to use up colored, hard boiled eggs (have you ever had gribiche?), sometimes finding way to use up some of that candy can be tough. Throwing it into a brownie recipe is a great idea.
These creme egg brownies are basically chocolate brownies with mini and regular creme eggs cut in half and baked right in. The creme eggs add a gooey surprise to every bite.
Jump to:
Why you'll love this recipe
- The brownie recipe is simple and delicious. Using both melted chocolate and cocoa powder gives you a sweeter fudgy brownie.
- Pressing the halved creme eggs into the brownie batter allows them to melt a bit into the brownies.
- You can make the brownies with one bowl, which doesn't get much easier!
Ingredients
The best part is that you only need seven ingredients (plus vanilla and salt) to make these brownies.
- Butter
- Chopped chocolate. I use semisweet. You could also use chocolate chips.
- Sugar
- Cocoa powder
- Eggs
- Vanilla
- Flour
- Salt
And of course, the star of the recipe, a bunch of creme eggs!
Instructions
Making brownies from scratch is one of the easiest things you can bake. Start by greasing you baking pan and lining it with parchment paper. Melt the chocolate and butter together in a large bowl and stir to combine.
Add your cocoa powder, salt and sugar, then the eggs, vanilla and last stir in your flour. Pour that batter right into the prepared baking pan
Add the halved creme eggs cut side up to the top of the batter and GENTLY press into the brownie batter. Bake and then drizzle with white and/or dark chocolate to finish
Ingredient swaps and variations
Brownie add-ins are great because they make a recipe easily adaptable. Here's some ideas:
- Use caramel creme eggs instead. These are a great idea to use instead of traditional creme eggs.
- Use another candy from Easter. Have too many candy coated chocolate eggs or robin's eggs? No problem, chop those up and throw in. They can be a great addition to the creme egg brownies, or can be used instead of the creme eggs for a totally new treat.
- Color the white chocolate icing for drizzling with some fun pastel colors for Easter. Making these even more festive.
Tips for cutting the creme eggs
Creme eggs are gooey and that is what we love about using them in this recipe. But, they can be a mess to prepare for baking the brownies. Cutting them in half can be messy and a pain, I realize, so I have a few tips to help make it easier and cleaner
- Freeze or refrigerate the creme eggs for 15-20 minutes before cutting them in half. The filling will firm up and be less likely to run out of the eggs when you cut them in half
- Cut them in half long ways. They are easier to press in to the brownie batter this way.
- Peel them before freezing or refrigerating. Trust me on this one, the foil is really hard to remove from the chocolate when they are cold.
Top tip
My biggest tip as with pretty much every brownie recipe I ever share, is DO NOT OVERBAKE. The best part about brownies is how rich and fudgy they are, and you get this by ever so slightly underbaking them. They will continue to cook and set up during the cooling process, so pull them out when the center looks just barely set and a toothpick inserted comes out with a few crumbs.
Brownie recipes you will enjoy
Looking for other recipes like this? Try these:
Equipment
- 8x8 inch baking pan
Ingredients
- 16 tablespoon butter 2 sticks
- 8 oz semisweet chocolate chopped
- ¾ cup of cocoa powder
- 2 ¼ cups sugar
- 1 teaspoon vanilla
- 1 teaspoon salt
- 4 eggs
- ⅔ cup flour
- 10-12 mini creme eggs cut in half
- 3 large crème eggs cut in half
- 2 oz semisweet chocolate melted
- 2 oz white chocolate melted
Instructions
- Preheat the oven to 350 and grease an 8-inch square baking pan and line with parchment paper.
- In a microwave safe bowl melt the 8 oz of chocolate and butter, in the microwave for 30 seconds at a time. Stir after each 30 seconds, and do this until fully melted and combined.
- Add the sugar, cocoa powder, vanilla and salt and stir with a wooden spoon or a spatula to combine. Add the eggs one at a time beating each egg into the chocolate mixture with the wooden spoon or spatula. Add the flour and mix until just combined.
- Spread the brownie batter in the prepared pan, and place the halved creme eggs
- Bake the brownies for 30-35 minutes. The edges should be firm, crisp and pulled away from the sides, and the center should be slightly soft to the touch.
- Cool the baked brownies in the pan for a minimum of 20 minutes. Then pull out and cool the remainder on a cookie sheet.
- Drizzle with the optional additional melted chocolate.
Peggy M says
I am going to try these for Easter for my grandkids. Would the caramel eggs halved bake up the same?
Katie Beck says
Hi! Yes absolutely, halving caramel eggs and placing on top will bake up the same