Delicious, squidgy, fudgy brownies with half a creme egg nestled in each slice. Better still, this Easy Creme Egg Brownies recipe is quick and easy to make and only uses 6 ingredients!
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Easy Creme Egg Brownies
I generally eat a healthy, balanced diet, but I do allow myself the occasional treat and I have a special place in my heart for brownies. They have the most amazing squidgy, fudgy texture and are endlessly adaptable – for example, by adding a handful of nuts or chocolate chips, a spoonful of peanut or almond butter, white chocolate and cranberries or even mini eggs! Plus, they are super simple to make – especially my version!
These Easy Creme Egg Brownies involve just 6 ingredients, no special equipment and can be ready in less than 40 minutes.
Simply melt butter and add to beaten eggs and sugar. Mix together flour and cocoa powder and then add the wet ingredients. Finally tip the brownie batter into a tin and press a creme egg half in each slice. Bake in the oven and eat warm or cold.
Tips for making Creme Egg Brownies
There are just two big tips for making creme egg brownies.
The first is to freeze the creme eggs. This is so they don’t melt in the oven and turn into a sticky mess! By freezing the creme eggs, you ensure they hold their shape perfectly during cooking.
And the second is to make sure you line your brownie pan. This will stop the brownies from overcooking on the sides and base, and make them much easier to remove from the pan (you really don’t want to be tipping these ooey gooey brownies upside down to get them out of the pan or you will end up a sticky mess!)
How to line a brownie pan – the easy peasy way!
Lining a brownie pan is really simple to do – just cut two pieces of baking parchment which are as wide as the width of your pan, but much longer.
Grease the base and sides of your pan with a little butter (use an offcut of baking parchment to spread the butter) and lay one of the pieces of baking paper so it covers the base and two of the sides with a little bit sticking up above the pan on each side.
Grease the base of the pan and lay the other piece of baking parchment in the opposite direction, to cover the base and the other two sides, again with a little bit sticking up above the pan on each side. Finally grease the base and sides again.
Brownies made with cocoa not chocolate
You may notice that my brownie recipe only uses cocoa and not chocolate. There are a few of reasons for this.
- Cocoa powder is generally cheaper than the sort of high quality, high cocoa solids chocolate usually called for in brownie recipes (every little helps, eh?).
- I (and many other bakers, I suspect) always have cocoa in my cupboard, but not usually chocolate (because I’d eat it, if it was there!) – as all the rest of the ingredients are also cupboard / fridge basics, this means my brownie recipe can be made whenever you feel like brownies (2am in the morning if you feel like it!) with no need to make a special trip to the shops (though obviously a special trip might be needed for the creme eggs – if you don’t consider them a kitchen basic ?)
- This cocoa-only approach to brownies means you can be completely flexible. I suggest 60g cocoa, but if you prefer a more milk chocolate style brownie, cut down to 30g… or if you prefer a super-dark brownie, bump up to 90g cocoa. Anywhere between 30g and 90g works just fine in this recipe, with no need to adjust the other ingredients.
- It makes life much simpler. One less ingredient and no faffing about with melting chocolate in a bowl suspended over simmering water (but not touching!).
- And, because of the increased simplicity and lack of having to faff around with boiling water, this cocoa-only approach to brownie making is easier and more fun for children to make. (No shouty mummy telling the kids to ‘keep away from the boiling water!’)
And my cocoa based brownies taste just as good as their chocolate and cocoa based cousins, only with less effort and faff – hoorah!
How long will creme egg brownies keep?
Oooh – about 30 seconds ?
Seriously, though they taste at their absolute best when freshly baked, these creme egg brownies will keep for up to 5 days in an airtight container… though you’d have to have the willpower of a saint (and no children / sweet-toothed other halves!) for them to last that long.
Can you freeze creme egg brownies?
Absolutely! When they have cooled, pack them into an airtight and freezer-proof container, separating layers with baking paper, then put them in the freezer where they will keep for up to 1 month.
Defrost at room temperature overnight.
Equipment I use to make these brownies
I use really basic equipment to make these brownies (and all my cakes!) – just a bowl, a jug, a wooden spoon, a small suacepan and a 23 by 23cm (9 by 9ins) brownie pan. However, I just wanted quickly share with you my new super cool brownie pan* – it’s just like a regular brownie pan, except it also comes with a lid, making it easy to transport your brownies to bakesales and parties etc. as well as keeping the brownies super fresh!
I just cook and cool my brownies as normal, leaving the brownies on the baking paper while they’re cooling. Then, when they’re completely cool, I use the baking paper to lift the brownies back into the brownie pan and pop the lid on.
Even better, when you’ve finished, you can turn over the lid so it stacks and stores easily!
If you like this recipe…
…you might like:
Easy Creme Egg Brownies
- 6 creme eggs (see note 1)
- 150 g butter
- 150 g plain (all purpose) flour
- 60 g cocoa (see note 2)
- 2 eggs
- 300 g soft brown sugar (light or dark – whichever you prefer)
- Freeze the creme eggs for at least a couple of hours before you start to make these brownies. Ideally pop them in the freezer the night before.
- When the creme eggs are frozen, you can start to make the brownies. Start by preheating your oven to 180C / 160C fan/ gas mark 4 / 350F.
- Melt the butter in a small saucepan over a gentle heat. As soon as the butter is melted, take the pan off the heat and allow to cool – do not allow it to bubble.
- Grease and line a 23 x 23cm (9 x 9 inch) brownie pan (see tips section above for how to line a brownie pan).
- Combine the flour and cocoa in a large bowl.
- Crack the two eggs into a jug (or another bowl) and whisk lightly.
- Add the sugar and whisk lightly to combine the eggs and the sugar.
- Add the melted butter to the egg and sugar mixture and whisk lightly to combine all the ingredients.
- Pour the egg/sugar/butter mixture into the flour/cocoa mixture and gently stir together until just combined.
- Tip all the brownie batter into the prepared tray, spread the batter out to the corners and smooth the top.
- Remove 6 creme eggs from the freezer and carefully cut each egg in half. (If 1 goes wrong, use one of your 2 spare eggs!)
- Press the halved creme eggs into the brownie batter in a 3 x 4 grid pattern.
- Place the brownies in your preheated oven for 20-25 minutes. They should be cooked on the outside but still a little bit squidgy on the inside!
- Allow the brownies to cool slightly before using the baking paper to lift the brownies out of their pan and place on a chopping board.
- Cut the brownies into 12 (so everyone gets a creme egg half!) and serve. These easy creme egg brownies are delicious hot or cold.
- This recipe only needs 6 creme eggs, however, I like to freeze 8 so I have a couple of spares, just in case 1 or 2 of them don’t cut in half nicely. (Any that don’t cut in half nicely are cook’s perks, obvs!)
- I suggest 60g cocoa, but if you prefer a more milk chocolate style brownie, cut down to 30g… or if you prefer a super-dark brownie, bump up to 90g cocoa. Anywhere between 30g and 90g works just fine in this recipe, with no need to adjust the other ingredients.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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*This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!