Easy Creme Egg Brownies

5 from 5 votes

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!

Course Cake, Dessert, Pudding

Cuisine American, British

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings brownies

Calories 267kcal

Author Eb Gargano

Ingredients

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)

Metric - US Customary

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

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.

Nutrition