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Cadbury Creme Egg Brownies Recipe
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5 from 1 vote

Cadbury Creme Egg Brownies

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 20 Pieces


  • 150 g of butter
  • 1 cup 220g of caster sugar
  • 3/4 cup 75g of cocoa powder
  • 1 teaspoon of vanilla extract
  • 3 eggs
  • 1/2 cup 75g of plain flour
  • 1/2 cup of chocolate chips
  • 2 x 130g packs of mini creme eggs
  • 3 x 39g creme eggs


  • Preheat your oven to 160 degrees and line the base and sides of a 20cm square baking tin with baking paper – this will help you to remove the brownies once they are cooked.
  • In a large saucepan (you want it to be big enough to add the extra ingredients to later), melt the butter, cocoa and sugar over a low heat.
  • Remove the saucepan from the heat and add the vanilla extract and eggs and whisk the mixture as you go.
  • Sift the flour into the saucepan and whisk to combine.
  • Add the chocolate chips and 12 mini creme eggs which have been cut in half and stir to combine.
  • Pour the brownie mixture into the prepared tin and smooth the surface. Top the brownies with pieces of the large creme eggs and a few of the mini creme eggs if you wish.
  • Place the brownies into the oven to bake for 35 minutes.
  • Carefully remove the cooked brownies from the oven and allow them to completely cool in the tin before removing, cut into small pieces .


You can just use one bag on mini creme eggs for this recipe, however to ensure you have lots of creme eggs in each bite, I like to use 1 1/2 packs plus a few bigger creme eggs.
Take care not to overcook these brownies, as you want them to be gooey in the middle and not completely cooked through like a cake.
Store these brownies in an airtight container for 2 - 3 days.