Creme Egg Brownies!
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Super chocolatey and delicious Creme Egg brownies, with chocolate chips, even more chocolate, and Creme Eggs inside and out!
Today is the day, where I post my version of the ever so popular and Easter baking craze… Creme Egg brownies. I will say from the start that I am OBSESSED with these, and Creme Eggs aren’t my first choice for an Easter Treat!
I am not insulting Creme Eggs in saying that, I am just full on Mini Egg OBSESSED. However, these beauties… oh my actual days. As I have baked these a few times for myself, I thought I would post them onto here, as I have had several requests over the years!
Creme Egg brownies
I will obviously say that I didn’t invent the idea of Creme Egg brownies, as when you google ‘Creme Egg’ one of the first ‘hints’ that comes up underneath is Creme Egg brownies. So… yeah. They’re so very popular. Either way, I wanted a stab at it, and these are deeeelightful.
These are ever so slightly different to my triple chocolate brownies as I wanted the batter to be a smidge thicker. I didn’t want all of the chocolate chips to sink through, and for the Creme Eggs to spoil during the baking of the Brownies.
Creme Egg recipes
My Creme Egg cheesecake has always been a popular choice amongst my readers, and my Creme Egg cookie bars being a good alternative to the Creme Egg Brownies that so many of you have already desired! I know that everyone will love these, as they have already become my brothers favourite recipe of mine!
Most of the time with Creme Egg brownies, they’re usually a chocolate brownie, with half an egg baked into the top, or put on the top within the last couple of minutes. I do love these, however, I wanted mine to be a little bit more Creme Egg themed
Creme Eggs
We all know what I am like with a theme anyway… I love to go overboard with whatever chocolate the bake is based around. I think I am quite contained lately, but these do use 3x bags of the Mini Creme Eggs, and 8 regular Creme Eggs… so it’s still quite a bit.
One very important part of this recipe, is to FREEZE THE MINI CREME EGGS. I do this overnight, as it makes my life much easier, and it means they are definitely completely solid. A better tip is to remove the foil before you freeze them, so they can go straight into the bake without thawing too much.
Top tip
The other important tip, is to be gentle with the brownie mix. The theory behind this is explained in my Triple Chocolate Brownies post – but to put it quickly… whisk your eggs and sugar until they are REALLY thick and mousse, and when fold through your DARK CHOCOLATE and butter mix (not milk chocolate.. please not milk), flour and cocoa powder, be as gentle as possible.
I always bake my brownies in the same 9″ square tin every time, and I always bake until there is a slight wobble in the middle. Then, it’s always best to let them cool fully, and then put in the fridge for as many hours as you can muster (preferably overnight) for the best texture.
Decoration
So, after having plugged three bags of mini Creme Eggs into the brownies to make sure every slice has as much Creme Egg as possible, along with some chocolate chips for some gooeyness, I went a little further. Drizzling chocolate on top.
I nearly always drizzle chocolate on top of treats – such as my Malteser brownies! I think it takes the bake to a new level, and it also looks good! This time I went for white chocolate colour to be orange for half of it, like in my Creme Egg millionaires shortbread!
To finish it off, a classic halved Creme Egg on top was ideal. I find it easier to chop these when they’re chilled – but each to their own. A sharp knife also helps – but cut along the line of the Creme Egg where there is a split. Stick on using the melted chocolate and once set you can enjoy something incredible!
I hope you love these beauties! Enjoy! x
Creme Egg Brownies!
Ingredients
Brownies!
- 200 g unsalted butter
- 200 g dark chocolate
- 3 large eggs
- 275 g caster sugar
- 100 g plain flour
- 50 g cocoa powder
- 100 g white chocolate chips
- 100 g milk chocolate chips
- 3x bags mini Creme Eggs (frozen)
Topping!
- 100 g white chocolate
- orange food colouring
- 8 Creme Eggs (halved)
Instructions
- Preheat your oven to 180ºc/160ºfan and line a 9″ square baking tray with parchment paper.
- Melt together the butter, and dark chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
- Whisk together the eggs & caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
- When whisked, pour the cooled chocolate mix over the eggs mixture and fold together carefully.
- Once completely combined, add the cocoa powder and plain flour on top of the chocolate mix and then fold together again
- Once combined well, fold through the chocolate chips and the FROZEN mini Creme Eggs and pour into the prepared tin – bake in the oven for 25-30+ minutes! Once baked, leave to cool in the tin completely.
- Once cooled - melt your white chocolate until smooth.
- Split it into two, and colour one to a lighter orange colour.
- Drizzle both over the brownies - and add on 16 halves of Creme Eggs - so one for each piece!
- Leave to set on the side, or in the fridge till the chocolate is set so it's easier to cut. Enjoy!
Notes
- These brownies will last in an airtight container for 1 week!
- If you find they're a bit hard to cut, stick them in the fridge for an hour and it'll make it a lot easier!
- If they're not done in the time stated, then stick them in for longer, and cover with foil to prevent burning
- They should be done when they're not wobbling when you shake the tin, and a skewer should come out mostly clean, not covered in chocolate.
- I use THIS 9" Square Tin in this recipe!
- The Creme Eggs should be absolutely fine in the brownies, but if your brownies have to stay in for much longer than the time stated, they might start to char if they're 'on show' in the oven/the creme filling might disappear slightly.
- It's VERY IMPORTANT to FREEZE your Creme Eggs to help prevent any issues!
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J x
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Hi Jane!
I love this recipe used it countless times however I’ve loads of big individual creme eggs leftover from Easter is there anyway I could use them in this perhaps chop them up and freeze beforehand still? Or would you keep whole and freeze instead?
Thank you!
Hey, its risky because they are large you would have to keep them whole or the fondant filling would be ruined otherwise xx
Hi Jane, I baked these for Easter this year and they were absolutely amazing! Crowd favourite. Thank you for the recipe!
Hi Jane,
I love your brownie recipes! I am hoping to use this recipe but replace the creme eggs with mini eggs! Would I need to freeze the mini eggs or will they be okay to go straight in?
Thank you!
Hi Jane
I was going to make a half batch of these. Could I use a loaf tin? If so would you think they’ll take about the same time to cook?
Hello! Half of a 9 inch tin is a 7 inch square so it depends on the size of the loaf tin!x
Hi Jane!
Just wondering if I could reduce the quantity of mini creme eggs in the mixture? Or will that change the quantities of the other ingredients?
Thanks x
You can just reduce them! x
Love all your recipes! I was just wondering if I want to make 20 of these (so I need a slightly larger amount) how would I work that? Thank you 🙂
Hi Jane, just wondering I have an electric fan oven so is 60C the correct temp? I made the Easter brownies last week and it took 1hr+ to cook so wasn’t sure if I had the temp too low, thanks!
It’s 160c fan as listed, not 60c x
Hi Jane I love your recipes I made you’re Terry’s chocolate orange cupcakes and nyc style cookies and everyone loves them so wanted to try some brownies now and with Easter round the corner these would be great . But just wondering if I half the ingredients as I don’t want to make 16 how many eggs would I put in as it’s 3 large so would I use 3 medium instead thanks ☺️
To half the ingredients you would need a smaller tin like a 7″ – and I would use 2 medium!
Hey Jane,
Do you know the creme egg for the mixture the ones on the freezer do they need to be halved before I put them in or can I leave them full? If can I do a mixture of half and full? Also if they do have to be halved do I do it before I put them in the freezer or when I take them out
The mini ones I put inside the brownie I leave whole x
Hi Jane I am going to bake these (so excited) this Easter but my square tin is 8×8 please could you help and advise me on how much less ingredients I need to use please?
It’s about 1/5 less – so hard to reduce! You can do a 3 medium egg mix and reduce the other ingredients by about 1/4 though! x
Really impressed with the recipe but I can’t get it right 🙁
I follow it to the T, plus bake for a little longer, but it’s never cooked through.
Any idea what I’m doing wrong?
Often its using incorrect dark chocolate for the base brownie mix, or not mixing correctly and that can cause massive problems! x
If I use gluten-free flour, will it affect them?
They should be fine! x
I love your recipes but this didn’t work for me 🙁 I used 85% dark choc and tasted really like dark choc and rich. Also left in for 25 mins on 160 fan and they were like cake rather than gooey brownies! 🙁
You’ve said not to use milk choc, but dark choc seems to make them very rich
They are meant to be dark and rich – for best results of the actual bake you need to use 70% of higher. Milk chocolate doesn’t work! But you have just over baked them in terms of that so it may just need less time or the temp is higher than you think x
Hi! Would this work the same if I was to swap the creme egg for mini eggs or malteasers, would I just use the same amount? Thanks.
Have a look at my Malteser brownie recipe for that (as the recipe is epic) – but yes for mini eggs!
Hi Jane
I’m going to be making these next week but I only have a 13x9inch tin, how much more ingredients will I need please? I’m so excited to finally be making these x
I would use about another half of the recipe (timings will increase and I have no idea how long as I only ever use 9″ square tins!)
Hey! I were just wondering really why some of your brownie recipes use light brown sugar and then some of them use caster sugar?
Thank you x
Just something I have learnt – sometimes depends on flavour combos! Both work. x
Thank you! I just wondered incase I couldn’t get a certain sugar when I needed it for that recipe if I ever make it and didn’t want to not be able to make it because of that x
Could I use a combination of light brown sugar and caster sugar?
Yes absolutely this will be fine! x