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Home » All Recipes » Desserts, Puddings & Cakes » Easy Creme Egg Brownies

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Easy Creme Egg Brownies

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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! #cremeegg #cremeeggs #brownies #cremeeggbrownies #easter #easterbrownies #6ingredients #6ingredientbrownies #easybrownies #easybaking #easterbaking #easyeasterbaking #easyrecipe #easypeasyfoodie #cookblogshare

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!

Easy Creme Egg Brownies

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!

 

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.

Beat together eggs, sugar and melted butter - for Easy Creme Egg Brownies

Combine wet ingredients with dry - for Easy Creme Egg Brownies

 

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.

Cut creme eggs in half - for Easy Creme Egg Brownies

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!)

Easy Creme Egg Brownies ready for the oven

 

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.

How to grease and line a brownie pan

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.

Easy Creme Egg Brownies

 

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:

  1. 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?).
  2. 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 ?)
  3. 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.
  4. 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!).
  5. 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!

Easy Creme Egg Brownies just out of the oven

 

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.

Easy Creme Egg Brownies

 

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:

  • Mini Egg Brownies
  • Mini Egg Rocky Road
  • Easy Peasy 5 Ingredient Creme Egg Chocolate Tart
  • Easy Simnel Cake Traybake
  • Easter Chocolate Cornflake Nests (only 3 ingredients!)
  • Easy Chocolate Easter Cake
Easy Simnel Cake Traybake

Easy Simnel Cake Traybake

 

Easy Creme Egg Brownies
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5 from 5 votes

Easy Creme Egg Brownies

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!
Prevent your screen from going dark
Course Cake, Dessert, Pudding
Cuisine American, British
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 12 brownies
Calories 267kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 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)

Instructions

  • 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.

Video

Notes

  1. 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!)
  2. 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.
  3. Suitable for freezing.
  4. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Easy Creme Egg Brownies
Amount Per Serving
Calories 267 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 54mg18%
Sodium 108mg5%
Potassium 136mg4%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 27g30%
Protein 3g6%
Vitamin A 352IU7%
Calcium 37mg4%
Iron 2mg11%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Pin Easy Creme Egg Brownies for later

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! #cremeegg #cremeeggs #brownies #cremeeggbrownies #easter #easterbrownies #6ingredients #6ingredientbrownies #easybrownies #easybaking #easterbaking #easyeasterbaking #easyrecipe #easypeasyfoodie #cookblogshare

 

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Disclosure

*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!

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16 Comments

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Comments

  1. Corina Blum says

    10th March 2020 at 6:56 pm

    I didn’t realise you could make such fudgy looking brownies without using chocolate! It might just be something I have to try. Although I do have a hidden stash of chocolate chips that the kids/husband don’t know about for when I do decide to use chocolate in baking!

    Reply
    • Eb Gargano says

      11th March 2020 at 9:22 am

      Oh yeah – absolutely! And so much easier than faffing around with melting chocolate. Haha – I’m impressed you’ve managed to keep your stash hidden – and also at your own willpower! Eb x

      Reply
  2. Michelle Rolfe says

    10th March 2020 at 7:57 pm

    I’m not sure I would even get the chance to make these before the creme eggs were devoured n my house – my teens would sniff it out before then! I love a brownie made with cocoa powder as they aren’t as sweet. Thanks for linking up to #CookBlogShare. Michelle x

    Reply
    • Eb Gargano says

      11th March 2020 at 9:24 am

      Haha – yes, that is a problem with these brownies… though keeping them in the freezer probably would help – surely the last place anyone would look for creme eggs? Either that or buy them just before making these! Eb x

      Reply
  3. Cat | Curly's Cooking says

    14th March 2020 at 7:42 am

    Who wouldn’t love a delicious brownie with a creme egg on top! Yum!

    Reply
    • Eb Gargano says

      16th March 2020 at 9:24 am

      Thanks, Cat. Well, quite – haha! Eb x

      Reply
  4. Sisley White says

    14th March 2020 at 11:17 am

    These are the best thing ever! Brownies and creme eggs YES PLEASE

    Reply
    • Eb Gargano says

      16th March 2020 at 9:30 am

      Aw, thanks Sisley! Eb 🙂

      Reply
  5. Sarah says

    20th March 2020 at 7:58 pm

    Wow, do I need to make these. Too bad I haven’t been able to find Creme Eggs yet this year. If I do get my hands on some, I will be making a batch of these.

    Reply
    • Eb Gargano says

      23rd March 2020 at 11:58 am

      Oh no! Are creme eggs in short supply now too? I hope you can find some soon! Eb 🙂

      Reply
  6. Jo Allison / Jo's Kitchen Larder says

    23rd March 2020 at 1:20 pm

    These look amazing Eb and I love the fact there is no faffing with melting chocolate yet you still get gorgeously fudgy centre. I know one or two people who would make these disappear in a flash. 🙂 x

    Reply
    • Eb Gargano says

      24th March 2020 at 10:40 am

      Thanks Jo! Oh yes – I’m all about maximum taste (and maximum fudgy-ness!) with a minimum of faff 😀 And yes, my two polished these off pretty sharpish! Eb x

      Reply
  7. Mrs Choc Chip says

    5th March 2021 at 9:17 pm

    Hiya…I was wondering would this work with mini creme eggs at all?

    Reply
    • Eb Gargano says

      8th March 2021 at 9:39 am

      Yes it does! In fact I have another recipe on my site for mini egg brownies, you can find it here: https://www.easypeasyfoodie.com/mini-egg-brownies-gluten-free/ (The recipe says ‘gluten free’ but it works just as well with normal flour. Eb 🙂

      Reply
  8. Amy says

    7th March 2021 at 10:45 pm

    Thank you so much for sharing this. I rarely have chocolate in stock so was amazing to have a recipe which uses cocoa instead of bars. These came out great.

    Reply
    • Eb Gargano says

      8th March 2021 at 9:43 am

      Yay! I am delighted to hear that. Yes, I rarely have chocolate in stock either (too much temptation!) – one of the reasons I created this cocoa-only brownie recipe. Eb 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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