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Cadbury creme eggs rank just behind mini eggs as my top Easter candy pick. The gooey fondant center (with the fake yellow “yolk,” of course!), classic Cadbury milk chocolate shell, and iconic foil wrapper simply represent Easter to me. And what better way to enjoy creme eggs than baked into a rich, fudgy creme egg brownie?
Talking about Cadbury eggs always makes me think of this “Cadbury Easter bunny tryouts” television advertisement. This classic commercial has aired in the United States in one form or another for decades:
The Ultimate Easter Treat
Loaded with milk chocolate chips and miniature Cadbury creme eggs, slathered in a thick layer of homemade chocolate frosting, and topped with even more creme eggs, these rich, gooey chocolate frosted creme egg brownies are the ultimate Easter treat!
Creme Egg Brownie Tips and Tricks
You’ll need a total of 24 miniature creme eggs for this recipe: 16 for the batter, and the rest to decorate the tops of your brownies. I found it best to use whole eggs for the batter, and halved eggs for the decoration, but you could try chopping the eggs before adding to the batter, or using whole eggs to decorate, too!
I’ve used a bit of baking powder in this recipe for a slightly more cakelike brownie. These are still plenty dense and fudgy thanks to the creme eggs and chocolate chips, but you can always omit the baking powder for an even gooier bake.
For a slightly less rich brownie, you can skip the chocolate frosting. Simply mix the remaining mini eggs into your batter, or press them into the top before baking.
Other Easter recipes you might enjoy:
Buttercream Easter Eggs
Chocolate Mini Egg Easter Cookies
Creme Egg Brownie Cups
Mini Egg Blondies with White Chocolate Ganache
Or, for more ultra-chocolatey brownie recipes, try my Nutella cheesecake brownies or these cherry buttercream brownies, too!
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Chocolate Frosted Creme Egg Brownies
- Total Time: 45 minutes (+ cooling time)
- Yield: 16 brownies 1x
Description
Loaded with chocolate chips and miniature Cadbury creme eggs, these rich, gooey chocolate frosted creme egg brownies are the ultimate Easter treat!
Ingredients
Creme Egg Brownies:
113 grams unsalted butter (1/2 cup / 1 stick)
215 grams granulated sugar (1 cup)
55 grams cocoa powder (1/2 cup)
1 teaspoon fine sea salt
2 eggs
1 teaspoon vanilla bean paste
115 grams all purpose flour (3/4 cup + 2 tablespoons)
1 teaspoon baking powder
1 teaspoon instant espresso powder
1 tablespoon canola oil
100 grams chocolate chips, or chopped milk chocolate (1/2 cup)
16 miniature Cadbury creme eggs, unwrapped
Chocolate Frosting:
45 grams unsalted butter, softened (3 tablespoons)
3 tablespoons cocoa powder
1 teaspoon vanilla extract
130 grams confectioner’s sugar (1 cup)
Pinch salt
2 tablespoons whipping cream or half-and-half, plus more to adjust consistency
Decoration:
8 miniature Cadbury creme eggs, unwrapped and halved
Instructions
Creme Egg Brownies:
Preheat oven to 350° F / 175° C. Lightly butter an 8×8 inch / 20×20 centimeter square baking tin, line with parchment, and set aside.
Melt butter in a saucepan over medium heat. When butter has melted, stir in sugar, cocoa powder, and sea salt. Remove from heat and let cool slightly, about five minutes.
Transfer butter-sugar-cocoa mixture to a large mixing bowl.
Add eggs and vanilla bean paste to butter-sugar-cocoa mixture, and stir to combine.
Stir in flour, baking powder, and espresso powder, followed by canola oil.
Fold chocolate chips and 16 whole mini Cadbury creme eggs into the batter, stirring until just combined. Pour batter into prepared tin. (Mixture will be thick).
Using damp fingers or a spatula, press batter evenly into the tin.
Bake in preheated oven for 30 minutes, or until a cake tester comes out clean.
Transfer brownies to a wire rack and allow to cool completely, at least one hour.
While brownies are cooling, prepare chocolate frosting.
Chocolate Frosting:
Add softened butter to a large mixing bowl or the bowl of a stand mixer, and whip until light and fluffy.
Whip in cocoa powder, vanilla, icing sugar, and salt, and continue mixing until well-combined.
Gradually add whipping cream, mixing well after each addition, until desired consistency is reached. Your frosting should be thick but spreadable. If it’s too runny, add an extra spoonful of icing sugar; if it’s too thick, add a bit more cream.
When brownies are completely cool, spread with a generous layer of chocolate frosting, then top with remaining Cadbury egg halves, creme side up.
Cut brownie slab into sixteen squares. Store brownies in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cooling Time: 1 hour
- Cook Time: 30 minutes
- Category: Brownies and Traybakes
- Method: Oven
- Cuisine: Dessert
