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Creme Egg Brownies – The Baking Duck

Creme Egg Brownies

Easter is a long way off but my friend has been telling me about how she has a fridge full of creme eggs since well forever (since Easter last year).


I tell her all the time to give me some so that I can make brownies. Finally she said she would give me some of her creme eggs and I have been thinking about creme Egg Brownies for a long time. These brownies are super fudgy in the middle but the outside has a nice crust to it.


The creme eggs do crystallize a little bit when they are cooked but you still get a chewy center when you bite into them. These brownies are definitely one slice and that’s enough to hit the sweet spot.


Creme Egg Brownies

Course Dessert
Cuisine British
Keyword Baking, banana and chocolate chip loaf, Brownies, creme egg, creme egg brownies
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 Brownies


  • 175 g Unsalted Butter
  • 200 g Dark Chocolate
  • 130 g Gluten Free Flour
  • 30 g Cocoa Powder
  • 3 large eggs
  • 325 g Caster Sugar
  • 10 Crème Eggs cut in half


  • Preheat the oven to 170 degrees, 325F, gas mark 3. Line a brownie tin with greaseproof paper. Add 2 cut in half creme eggs to the bottom of the tin.
  • Put the eggs and sugar in a bowl and use an electric whisk to whisk together until the mixture is pale and has doubled.
  • Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water leave until all melted and leave to cool.
  • Once the chocolate mixture has cooled, pour half into the egg mixture then incorporate. Once incorporated, add the remaining chocolate mixture..
  • Once the egg and chocolate is all incorporated add the plain flour, vanilla extract and cacao powder and folder these in until all incorporated.
  • Pour the mixture into the tin and spread it out. Then add some of the creme eggs to the top of the mixture.
  • Bake in the oven for 30 minutes or until flaky on the top but still soft in the centre.
  • Once, the brownies are cooked remove from the oven and leave to cool in the tin for five minutes then transfer to a cooling rack to cool fully.

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