With fudgy centres and shiny tops, these Chewy Creme Egg Brownies are each topped with their own Creme Egg halves. The perfect quick and easy Easter bake!
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But today I am sharing a truly indulgent Easter treat with you. These chewy Creme Egg brownies are essentially my standard brownies stuffed with Creme Eggs halves! They are unbelievably chewy and fudgy, with crisp shiny tops. They’re a bit naughty but soooo worth every calorie!
Quick and easy creme egg brownies recipe
These brownies are honestly really simple to make, with no electric mixer needed. Just grab a couple of mixing bowls and a whisk and you’re pretty much good to go!
The brownie batter comes together in just a few simple steps, and then the Creme Egg halves are added part-way through baking. I love how each slice has its own Creme egg half and is surrounded by pure chewy brownie. They are dangerously good, especially if you have a super sweet tooth!
Chewy creme egg brownies ingredients
This Creme Egg brownies recipe contains basic ingredients, with delicious Creme Eggs simply added on top! Full ingredient amounts can be found in the recipe card at the bottom of this blog post, but in summary, you’ll need:
- Plain flour gives the brownies their main structure
- Cocoa powder gives a deep chocolate flavour
- Salt to balance the flavour and sweetness
- Dark chocolate for added chocolate flavour!
- Butter for flavour and chewiness
- Caster sugar adds sweetness and helps create the shiny brownie tops
- Light brown sugar for sweetness and extra chewiness
- Eggs to bind the brownie ingredients and also help with chewiness
- Vanilla extract for added flavour
- Chocolate chips for a little texture – you can use milk, dark or white chocolate chips!
- Creme eggs for that unmistakably delicious Creme Egg flavour!
How to make chewy creme egg brownies
You simply need to follow the same steps as my Chewy Homemade Brownies recipe, and add the Creme Egg halves near the end! You’ll find full instructions with step-by-step photos in the recipe card below, but here’s a quick summary:
- Preheat your oven to 170°C/150°C fan
- Line a 12in x 9in traybake pan with baking/parchment paper or foil (if using foil, coat with some non-stick baking pan spray or flavourless cooking spray)
- Add plain flour, cocoa powder and salt to a medium bowl, then whisk to combine and set aside
- Melt unsalted butter and dark chocolate pieces in the microwave in 20-second intervals, stirring in between until completely smooth
- Add the butter-chocolate mixture to a large mixing bowl with the caster sugar and light brown sugar, then whisk to combine
- To the same large bowl add the vanilla extract and eggs one at a time, whisking in between until combined
- Add half the dry ingredients to the large bowl and whisk until just combined, then repeat with the final half of dry ingredients
- Add the chocolate chips and whisk to combine
- Pour the mixture into your 12in x 9in traybake pan and spread with a spatula to make sure it’s level
- Bake in your preheated oven for 15 minutes. While baking cut 6 Creme Eggs in half and set aside
- After 15 minutes of baking, place the 12 Creme Egg halves evenly onto the partly baked brownies, so that lengthways you have 3 rows of 4 halves – this way you get 12 brownie slices which each have their own Creme Egg half!
- Place back into the oven to bake for a further 10-15 minutes
- Place onto a wire rack to cool completely before slicing!
Tips for making the best chewy creme egg brownies
- Wait until the brownies have baked for 15 minutes before adding your Creme Egg halves; this is so they don’t lose their shape completely when baking. 10 minutes in the oven at the end just allows them to melt slightly and set into your brownie centre!
- I highly recommend having a few spare Creme Eggs aside as when cutting them in half as you may end up with a few messy, broken Creme Eggs from accidental cracking – I did!
- Allow your brownies to cool completely before attempting to slice them – this is very difficult I know, but the brownies firm up and set as they cool. Cutting them when warm will result in soft, messy brownie slices!
Chewy creme egg brownies FAQs
When do I add creme eggs to brownies?
I suggest waiting until the brownies have baked for 15 minutes in the oven. As mentioned above, this is so the Creme Eggs still partially hold their shape and don’t completely melt. The final ten minutes of bake time is all they need to allow them to melt slightly into your brownie centres!
What’s the best way to cut a creme egg in half?
I suggest using a sharp knife and cutting slowly and gently along the join at the side of the Creme Egg. The slow slicing should hopefully allow you to cut two neat halves, though as I suggested above, maybe keep a few extra Creme Eggs aside incase a few crack or break!
What’s the best chocolate to use for chewy creme egg brownies?
You can use whatever dark chocolate bar you like for this recipe! I usually using Bournville or even simple store brand chocolate (as you can imagine how much chocolate I get through when recipe testing!).
How do I make moist brownies?
I discussed my recipe development in more detail in my Chewy Homemade Brownies post, where I shared comparison photos of my brownie recipe testing. I tried really hard to get a super moist, chewy brownie and these are definitely just that! The ratios of dry to wet ingredients make a difference in how moist a brownie is, plus I use light brown sugar as well as caster sugar to bring a little more moisture and chewiness to my brownies!
How do I know when chewy brownies are baked?
Insert a cake skewer or cocktail stick into the centre of your brownie – if it has a few moist crumbs on it, they’re done! If it comes out clean the brownies may be a little overbaked inside so start checking on them a few minutes before they’re due to be done to be sure!
What size baking tray do I need to make creme egg brownies?
I used a 12in x 9in traybake pan for this recipe so I suggest using this size.
You can however halve this recipe to make a smaller batch! I suggest using an 8in x 8in baking pan. To bake this smaller batch, add the Creme Egg halves around 10 minutes into baking, and overall bake time should be around 20-25 minutes!
How long do homemade chewy creme egg brownies keep?
These Creme Egg topped brownies will keep well for 5 days when stored in an airtight container at room temperature. I don’t recommend storing them in the fridge as it tends to dry cakes out more quickly.
Can I freeze chewy creme egg brownies?
Yes, these freeze brilliantly! If storing a few individually, simply double wrap in film. If freezing a larger batch of brownies that need to be stacked on top of each other, I suggest placing them in an airtight container with baking or parchment paper between each stack to prevent them from sticking together.
To conclude, these chewy Creme Egg brownies are:
- So chewy, moist and fudgy
- topped with delicious Creme Egg halves
- made using just a few bowls and a whisk – no electric mixer needed
- made so that each slice has its own Creme Egg half!
- Easily freezable and keep well at room temperature for up to 5 days when stored in an airtight container
If you try this recipe I’d love to see! You can show me by tagging me @bakerjoblog or using #bakerjoblog!
Other traybakes to try:
- Nutella Brownies
- Chewy Homemade Brownies
- Peanut Butter Brownies
- Banoffee Brownies
- White Chocolate Blondies
- Chewy Chocolate Chip Cookie Bars
- Lemon Bars
Chewy Creme Egg Brownies
- 12in x 9in traybake pan
- Large bowl and medium bowl
- Sharp knife
- Chopping board
- 100 g plain flour
- 60 g cocoa powder
- 1/2 tsp salt level
- 250 g caster sugar
- 50 g light brown sugar
- 200 g unsalted butter
- 180 g dark chocolate broken into pieces
- 1 tsp vanilla extract
- 3 medium eggs room temperature
- 160 g chocolate chips milk, dark or white chocolate chips
- 6 standard size Creme Eggs halved
- Preheat your oven to 170°C/150°C fan. Line a 12in x 9in traybake pan with baking/parchment paper or foil. If using foil, spray it with non-stick baking pan spray or flavourless cooking oil once lined.
- Add plain flour, cocoa powder and salt to a medium-sized bowl. Whisk to combine and set aside.
- Add the unsalted butter and dark chocolate pieces to a bowl and heat in the microwave in 20-second increments, stirring in between until completely smooth.
- Add the caster sugar and light brown sugar to a large mixing bowl.
- Pour the melted butter and chocolate mixture into this large bowl and whisk to combine with the sugar.
- To the same large bowl add the vanilla extract then the eggs one at a time, whisking between each addition until combined.
- Add half the dry ingredients to the large bowl and whisk until just combined, then repeat with the final half of dry ingredients.
- Add the chocolate chips and whisk to combine.
- Pour the brownie batter into your lined traybake pan and spread it into the corners and sides with a spatula, levelling it out as much as possible. The mixture will be quite thick and fudgy.Place in the oven to bake for 15 minutes and begin preparing your Creme Egg halves!
- Cut 6 standard-sized Creme eggs in half using a sharp knife. I advise cutting slowly and gently along the join line at the side of each egg, as too much pressure can make the eggs crack.
- I highly recommend having a few spare Creme Eggs ready for if this happens – as you can see, not all of my Creme Eggs sliced neatly!
- Remove the partly baked brownies from the oven after 15 minutes of baking and place the 12 Creme Egg halves evenly on top.
- Place the brownies back into the oven for a further 10-15 minutes to finish baking. You'll know they are baked when a cake skewer or cocktail stick inserted into the brownie comes out with a few moist crumbs on it, but not wet mixture. I advise checking from around 22 minutes total bake time so that you don't overbake them. Mine took 25 minutes.Place onto a wire rack to cool completely before removing from the pan and slicing, as the brownies firm up as they cool.
- These brownies will keep well for up to 5 days when stored in an airtight container at room temperature.