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Squares of Easter themed brownies topped with chopped creme eggs
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5 from 1 vote

Creme Egg Brownies

Creme egg brownies are the ultimate fun Easter bake bound to appeal to adults and children alike. Let's be honest, rich and fudgy brownies topped with white chocolate drizzle and plenty of creme egg chunks are hard to resist.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Worldwide
Servings: 12
Calories: 359kcal


For the Fudgy Brownies

  • 120 g Butter unsalted
  • 170 g Dark chocolate
  • 100 g Caster sugar
  • 110 g Dark muscovado sugar
  • 2 Eggs large, free-range
  • 2 Egg yolks large, free-range
  • 2 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • 30 g Cocoa powder
  • 85 g Plain flour all-purpose
  • 60 g White chocolate chips or milk, dark or a mixture


  • 30 g White chocolate
  • 9 Mini creme eggs or more if desired


Make the Fudgy Brownies

  • Preheat (fan) oven to 180C/ 350F/ GM4 and line a baking tin with butter and parchment
  • Weigh out the sugars. Rub the muscovado sugar between your fingers to remove any lumps
  • Melt the butter and chocolate together over a bain-marie or in short 30 second bursts in a microwave. Stir until smooth
  • Use a balloon whisk to mix in the sugars
  • Next, add the eggs & yolks, beating until just combined, then mix in the vanilla extract
  • Sieve the flour, cocoa and salt into the batter and mix until just combined and no streaks of dry ingredients remain
  • Fold through the chocolate chips (if using)
  • Pour into the tin and bake for 20 minutes. At this point test for doneness by inserting a toothpick into the centre of the brownie. If raw batter is evident on the stick continue to bake for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it (all ovens vary slightly so exact cooking time will also vary)
  • Take the tin out of the oven and let the brownie cool completely in the tin
  • When the brownie is cold proceed to melt the remaining white chocolate and chop the mini eggs - cut 6 in half and 3 into small chunks
  • Drizzle the chocolate over the uncut brownies and (mentally) mark out the squares for cutting. Stick half an egg to each square (dip the bottom into any remaining melted white chocolate in the bowl - this will help secure the egg) then scatter the chunks of mini eggs over the top, cut into squares and leave to set


Cooking Tips

  • I highly recommend weighing out the ingredients using digital scales rather than using cup measurements. It's so much more accurate and consequently gives much better results
  • Use the right sized tin (approx 8 x 7 inches). Using a tin that is noticeably bigger or smaller will affect the depth of the brownies and the baking times
  • Never use a glass pan - the heat-absorbing properties of glass mean that brownies are more likely to burn in such pans
  • Always grease the tin with butter and line it with baking parchment - even if the tin is non-stick. Not only does this help protect the bottom of the brownies from burning it will also be so much easier to get out of the tin
  • This recipe creates rich fudgy brownies - please be aware before baking. If your preference is for a more cakey style of brownie this recipe is perhaps not for you. Try this one instead
  • Don't be tempted to swap the dark chocolate for milk. This recipe has been developed on the basis of dark chocolate being used and success cannot be guaranteed if an alternative chocolate is used
  • Spend a few minutes removing any lumps in the muscovado sugar for superior brownies
  • Take care not to over-mix the batter - blending until ingredients are only just combined is the trick to achieving the best brownies
  • Keep a close eye on the time when the brownies are baking and begin testing as soon as 20 minutes have passed. It's very easy to over-bake them
  • To encourage the creme egg halves to stick to the brownie dip them in any melted chocolate left in the bowl after drizzling the white chocolate over the brownies
  • Don't be too precise where the smaller chunks of creme egg land - random is very appealing on this style of bake
  • Wait until the brownie is fully cooled before decorating and cutting


Storage Instructions

These brownies keep well for up to 3 days when stored at room temperature in an airtight container.
They can also be made in advance and frozen (prior to adding the toppings). Just allow to cool completely then wrap and freeze them. When ready to use, defrost fully then proceed to decorate them with the white chocolate drizzle and creme eggs.


Calories: 359kcal | Carbohydrates: 41g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 145mg | Potassium: 198mg | Fiber: 3g | Sugar: 30g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg