Easy and Gooey Cadbury Creme Egg Brownies - Easy to make, ultra gooey creme egg brownies with crisp edges, a glossy top and creme eggs studded throughout! These incredible brownies are sweet, flavourful and scrummy. This time of year is all about Chocolate and these Brownies help to use up any surplus ones you may have knocking about.
Easy and Gooey Cadbury Creme Egg Brownies
Every year in Easter I see Easter Egg treats grace the covers and inside of food magazines and this year I decided to make some myself!
These gooey creme egg brownies have become an Easter favourite.
In April, leftover easter eggs are in abundance and the school holidays are in full swing. So we bake them into our favourite treats. Here are more Easter egg recipes you may enjoy - Gooey & Fudgy Chocolate Mini Egg Brownies, Mini Egg Blondies, Mini Egg Cookie Dough.
I love a brownie that is gooey in the middle and crispy at the edges. That is achieved by using very little flour and cocoa powder as well as ample melted chocolate and butter!
What makes these Brownies soooo good though is all the creme eggs studded on top of them.
They are a great way to use up leftover easter chocolates.
What’s more? They are super easy to make! Read on to learn how to make them yourself.
What are Creme Eggs?
A Cadbury Creme Egg is a popular chocolate confection from the UK that is in the shape of an Egg.
Made by Cadbury’s, this confection is made up of a chocolate shell with a sweet liquid centre that is white and yellow.
What are Brownies?
Brownies are a baking recipe that origninard in America for a gooey chocolatey tray bake.
Chocolate Brownies can have a number of sweet treats added to them.
Such as Toffee, Caramel, Fudge, Biscuits, Chocolate Chips, Chopped up Chocoate. Cream Cheese, Biscoff, Nutella, Dry Fruits, Nuts or any other if your favourite treats. Even crisps work!
Brownies can be gooey, fudgy, chewy or cakey.
My faves are gooey or chewy brownies with that signature papery shiny top.
They can be eaten with a fork/spoon with some cream or ice cream or just by hand. They can be served with milk, tea, coffee or even a latte. Basically any warm drink.
In this recipe, the creme eggs add sweetness and lots of flavour.
Creme Egg Brownies Ingredients
Wondering what the best ingredients would be for this recipe? Undure if a substitution will work? here’s everything you need to know to make this recipe!
Butter – I use Unsalted. You can also use Salted Butter. I like to use Unsalted Butter so I can control the amount of Salt I add later and Salted butter varies on the amount of Salt used between brands.
Chocolate – A good quality dark chocolate goes a long way. It adds so much flavour to brownies. Opt for a bar that has 60% Cocoa Solids.
Plain Flour and Cocoa Powder – There is very little of both of these because we want super gooey brownies.
Any brand will work in both cases but I would not use drinking chocolate powder which is loaded with sweeteners.
The Plain Flour cannot be substituted for Self Raising Flour.
Vanilla – A good Vanilla Extract adds so much flavour! Vanilla Essence doesn’t add as much flavour.
Eggs – These add structure, help ingredients to emulsify and helps to thicken the batter. Large free range Eggs are recommended.
Light Brown Sugar and Caster Sugar – I add less then usual here because creme eggs are extremely sweet. Caster sugar makes crispy brownies and light brown sugar adds moisture.
Creme Eggs and Mini Chocolate Eggs - Or add your favourite chocolate confection. If it isn’t as sweet, add a touch more sugar.
Salt – A pinch of any table salt helps to balance the flavour of the brownies.
How to make Cadbury creme egg brownies
Preheat oven to Gas Mark 4/180 C/160 fan.
Line a square 9 inch baking tin with baking paper leaving some overhang to help lift them out later!
Melt Butter and Chocolate in in a large bowl oven a pot of simmering water, making sure that the bottom of the bowl does not touch the water.
Beat Eggs, Vanilla and Sugar till pale and voluminous. At least double in size!
Stir in the melted Chocolate slowly. If using a stand mixer, using a very low setting to mix in.
Sift in Plain Flour and Cocoa and fold in very gently.
Scrape batter into tin and bake for 15 minutes.
Remove tin from oven. Add the Easter Eggs all over the top pushing in slightly and bake for a further 10 - 15 minutes.
Where do brownies originally come from?
Brownies came about as a result of a need to produce a transportable dessert for the world's fair held in Chicago in 1893 to celebrate the 400th anniversary of Christopher Columbus's arrival.
Socialite and philanthropist Bertha Palmer instructed Palmer House pastry chefs to come up with a recipe for a dessert that could be boxed and transported.
Even now, it is still being made, from that same 1893 recipe, at the Palmer House, a Hilton Hotel.
The desserts went down a storm but the name came much later via American cookbooks.
Why do Brownie edges get hard?
This is one of the best things about a brownie! The combination of a gooey middle and crisp edges is one of the reasons they are so loved!
There are 2 reasons for this. Firstly, the batters proximity to the sides of the tin means that the edges will cook quicker. Like most cakes, the edges are generally more cooked then the middle.
The other reason is that caster sugar is not as moist as brown sugar and we use it here because the creme eggs already add lots of moisture.
However if the edges are hard, it means that the brownie was over cooked.
How long do you bake Brownies for?
25 minutes makes for a gooey brownie with some wobble. They will need cooling time to let them set a little.
30 minutes makes for a fudgy brownie with less wobble.
Any longer means that you will get a cakey brownie.
Can you freeze Creme Egg Brownies?
Yes they freeze well for up to 3 months. See further instructions below.
Can these Chocolate Brownies be left out?
Yes they can be left out in an air tight container or metal tin for up to a week. However if you live in a hot country, I would suggest that you keep them in the fridge.
Can Creme Egg Brownies go in the fridge?
Yes, but keeping them for too long in the fridge for extended periods will dry them out.
As these brownies are so gooey once baked, I often place them in the fridge for 1 hour to allow them to set fully. Bring them to room temperature before serving. Or you can enjoy them fridge cold!
When are Brownies done?
Brownies are ready to eat once baked for 25 minutes.
When are Creme Egg Brownies undercooked?
Brownies are under cooked when their internal temperature is lower than 73 C/165 F.
Why are my Creme Egg Brownies cakey?
Over baked brownies are often cakey. Baking longer than 30 minutes makes Brownies cakey.
Why are my Brownies dry?
This is almost always down to over baking which results in dry, crumbly brownies.
Incorrect storage also dries them out.
If you do overbake them, it is best to slightly reheat them before serving.
You can also serve them with your favourite chocolate spread.
Can Brownies be made in a mini muffin pan?
Yes they can. Grease muffin holes well. Halve the quantity of the batter. Add spoonfuls of batter into the muffin rounds. Bake for 10 – 15 minutes or until slightly set. Then push creme eggs into the cooked brownies.
What do Eggs do in Brownies?
Eggs help to bind ingredients together, they add moisture, structure and help the mixture to rise.
When baking Brownies, what is a substitute for Eggs?
For each egg you can substitute:
1/2 Mashed Banana
1 tbsp flaxseed ground, then mixed with 3 tbsp Water (needs to rest first till it becomes gel like).
4 tbsp Yoghurt
4 tbsp Buttermilk
4 tbsp Condensed Milk (but this is incredibly sweet)
4 tbsp Silken Tofu
Can you make Creme Egg Brownies with milk instead of eggs?
Yes you can substitute Milk for Eggs in brownie recipes. Normal Milk, Yoghurt, Buttermilk or Sour Cream work well.
Why is the middle of my Brownie not cooking?
The middle of the brownie is meant to be gooey and they will need cooling time to set.
What tin should I use for Creme Egg Brownies?
I make these brownies in an 8 inch square tin - You can make them in a larger 9 x 13 inch tin but you will need to double the recipe. The brownies will be slightly thicker.
It is best to use light coloured tins - These help brownies and any baked good to cook more evenly. Dark tins cook quicker so reduce times if need be.
If your tin size is different, you will need to adjust baking times - 17 cm x 27 cm (40 - 43 minutes), 20 x 30 cm (23 minutes), 23 cm x 33 cm (18 minutes).
How do I know they are done?
It is more difficult to tell when brownies are done because the skewer test doesn't apply when the middle is meant to be gooey. Here are some tips that can help you check if they are done:
FIRST test the temperature of your even by using an oven thermometer - Many ovens are running at a different temperature to what they say they are which means under baked/over baked goods.
Make sure you take them out at 20 - 25 minutes - They will continue to cook when they are out of the oven.
Perfectly baked brownies will look a little underbaked in the middle - Take them out when the edges look cooked and the middle looks slightly underdone.
How to store Brownies
These brownies keep well in an airtight container or metal tin in the fridge or on the counter top for a week.
If it is particularly hot where you are, I suggest that you keep them in the fridge.
Brownies freeze well up to 3 months in a good airtight container or wrapped in 2 layers of cling film followed by one layer of tin foil. I
would then add them to a ziplock bag before freezing. Don’t forget to add a label with the date you froze them!
It is best to do this at room temperature for 2 – 3 hours before serving.
There are endless variations for Brownies:
Adding 3 tsp of Instant Coffee to the Brownie. This helps to being out the chocolate flavour.
Add your favourite Chocolates into the mix – Anything you love will most likely work!
Add your favourite Biscuits into the batter – Digestives, Bourbons, Oreos.
Add Chocolate Chips into the batter. Dark, Milk or WhiteAnythign with some crunch and bite will work.
Stir in some Nuts such as Walnuts, Macademia, Pecans. I would not recommend Pistachios.
Add some tea some as Matcha or Darjeeling into the batter.
Add Spices such as Cardamom, Cinnaon, Ginger.
Add some zest such as Grapefruit, Orange, Lime or Lemon.
Add a swirl of Caramel or Cream Cheese in at the end.
Add a Biscoff or Nutella spread and swirl it through the batter at the end.
Try adding your favouite snacks such as Pretzels, M&Ms.
More easy chocolate baking recipes:
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Easy and Gooey Cadbury Creme Egg Brownies
- 200 g Unsalted Butter
- 225 g Dark Chocoalte Broken into pieces
- 1 tsp Vanilla Extract
- 100 g Caster Sugar
- 75 g Light Brown Sugar
- 3 Eggs
- 100 g Plain Flour
- 30 g Cocoa Powder
- ¾ tsp Salt
- 5 Creme Eggs Cut in 1/2 vertically
- 100 g Mini Eggs
- Preheat oven to Gas Mark 4/180 C/160 fan.
- Line a square 9 inch baking tin with baking paper leaving some overhang to help lift them out later!
- Melt Butter and Chocolate in in a large bowl oven a pot of simmering water, making sure that the bottom of the bowl does not touch the water.
- Beat Eggs, Vanilla and Sugar till pale and voluminous. At least double in size!
- Stir in the melted Chocolate slowly. If using a stand mixer, use a very low setting to mix in.
- Sift in Plain Flour, Cocoa and Salt. Then fold in very gently.
- Scrape batter into tin and bake for 15 minutes.
- Remove tin from oven. Add the Easter Eggs all over the top pushing in slightly and bake for a further 10 - 15 minutes.