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Overhead view of creme eggs brownies sliced and cadbury creme eggs.
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Creme egg brownies

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.
Course Dessert
Cuisine American
Keyword brownies, creme eggs, easter
Prep Time 10 minutes
Cook Time 35 minutes
Servings 18 brownies
Calories 354kcal
Author Katie Beck

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
  • 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.

Notes

These can be stored in an airtight container on the counter for yout of our days. I do not recommend keeping these in the fridge and the creme eggs will get hard when cold.

Nutrition

Calories: 354kcal | Carbohydrates: 44g | Fat: 20g