Description
This Cadbury Creme Egg brownie recipe is packed with gooey fondant, deep chocolate flavor, and a perfect fudgy texture. Ideal for Easter or any time of year.
Ingredients
115 grams (1/2 cup) unsalted butter, chopped
200 grams (1 and 1/3 cups) dark or semi-sweet chocolate (45–70% cocoa), broken into pieces
100 grams (1/2 cup) granulated sugar
90 grams (1/2 cup) brown sugar
1 teaspoon vanilla extract
3 large eggs
85 grams (2/3 cup) all-purpose flour
1/4 teaspoon salt
100 grams (1/2 cup) mini Cadbury Creme Eggs, chopped
3 large Cadbury Creme Eggs, halved
Instructions
1. Preheat oven to 180 C (350 F). Line an 8-inch square pan with parchment.
2. Melt butter and chocolate over a double boiler or in the microwave. Cool slightly.
3. Beat in sugars and vanilla. Add eggs one at a time, mixing gently.
4. Add flour and salt, mixing until smooth. Fold in chopped mini Creme Eggs.
5. Pour batter into pan and bake for 25 minutes.
6. Remove pan, gently press halved Creme Eggs into top.
7. Bake another 15–20 minutes or until center no longer wobbles.
8. Cool completely before slicing.
Notes
To make ahead, store brownies in an airtight container up to 3 days.
Microwave individual slices for 10–15 seconds before serving for gooey texture.
Substitute dark chocolate with semi-sweet for a milder version.
Add ganache or nuts for extra flair.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 265
- Sugar: 23g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg