Cadbury Creme Egg Brownies

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You can't go wrong with these Cadbury Creme Egg Brownies - chewy, chocolaty decadence studded with sweet and creamy Cadbury Creme Eggs. Perfect for your next Easter gathering!

I have had a love of Cadbury Creme Eggs since the beginning of time. Sugary, sweet chocolaty goodness. And the fact that they come out only once a year makes them even more desirable.

And these Cadbury Creme Egg Brownies are sooooo easy to make. Because I used brownie mix.

Scoff if you'd like, but I've found that brownie mix is very comparable to made-from-scratch and it's so much easier. If you want to make your own, check out this Homemade Brownie Mix recipe from I am Baker.

The Cadbury Creme Eggs are delicious sweet and creamy when melted into the brownie batter, resulting in the most moist, chewy, and delicious brownies ever.

You may also want to check out these amazing Peanut Butter Brownies or these chewy Rolo Brownies. They're pretty damn awesome.

Why This Recipe Works

1. Using a brownie mix makes this recipe super quick and easy.
2. Pressing the Cadbury Eggs down into the brownie batter allows them to melt into the brownies while cooking.

Step By Step Instructions

Preheat the oven to 325F degrees (check this). Line a 8x8" baking dish with parchment paper.

Combine the water, oil and egg in a bowl and mix to com. Add the brownie mix and stir.

Pour the brownie batter in the parchment paper lined baking dish and spread out with a spatula.

Cut each mini Creme egg in half and press into the brownie batter. Use more or less Creme eggs as desired. I used 8, but you can use up to 12.

Bake in the oven for 39-43 minutes, until a toothpick comes out clean when inserted in the middle.

Remove from the oven and let cool for 10 minutes in the pan. Lift parchment paper up and set on a baking rack to fully cool.

Once cool, slice into squares. **Note brownies are easier to slice if they are chilled in the fridge.

Cook's Tips:

1. Don't over-mix the brownie batter - it can cause your brownies to be more tough.
2. Use more or less Cadbury Creme Eggs depending on your preference. The more you use, the sweeter your brownies will be.
3. If you can't find mini Creme Eggs, substitute the full size. Chop them into pieces (it might get messy) and press into the brownie batter.
4. Let the brownies cool fully before slicing. They are easiest to slice if they have been chilled in the fridge for an hour.

FAQs:

1. Why Are My Brownies Dry? Brownies typically come out dry when they are over cooked. Make sure to start at the minimum baking time and only increasing it if brownies are not fully cooked.
2. How Long Will Brownies Last? Creme Egg Brownies will last up to 5 days in an airtight container at room temperature. They won’t last that long though….
3. Can I Freeze Brownies? Wrap the brownies individually in foil or plastic wrap and store in an airtight freezer bag for up to 1 month. Thaw on the counter overnight. Can be heated in the microwave to serve if desired.

Tools Used

1. Glass mixing bowls
2. Spatula
3. 8×8 metal baking pan
4. Parchment paper

More Easy Brownie Recipes:

Caramel Marshmallow Crunch Brownies
Chocolate Peanut Butter Brownies
Rolo Brownies

Rate the recipe and leave a comment to let me know how it turned out!

Recipe

Cadbury Creme Egg Brownies

You can't go wrong with these Cadbury Creme Egg Brownies - chewy, chocolaty decadence studded with sweet and creamy Cadbury Creme Eggs. Perfect for your next Easter gathering!

5 from 38 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 16 brownies

Calories: 164kcal

Author: Danielle Wolter

Ingredients

• ▢ 1 box Ghirardelli Double Chocolate Brownie mix
• ▢ 1 egg
• ▢ ¼ cup water
• ▢ ⅓ cup oil
• ▢ 8-12 mini Cadbury Creme Eggs

Instructions

• Preheat the oven to 325F degrees. Line a 8x8" baking dish with parchment paper.
• Combine the water, oil and egg in a bowl and mix to com. Add the brownie mix and stir, being careful not to over-mix.
• Pour the brownie batter in the parchment paper lined baking dish and spread out with a spatula.
• Cut each mini Creme egg in half and press into the brownie batter. Use more or less Creme eggs as desired. I used 8, but you can use up to 12.
• Bake in the oven for 39-43 minutes, until a toothpick comes out clean when inserted in the middle.
• Remove from the oven and let cool for 10 minutes in the pan. Lift parchment paper up and set on a baking rack to fully cool.
• Once cool, slice into squares. **Note brownies are easier to slice if they are chilled in the fridge.

Expert Tips:

Cook's Tips:

1. Any brownie mix can be substituted for the Ghirardelli Brownie Mix. However, I find the Ghirardelli to be the best.
2. Don't over-mix the brownie batter - it can cause your brownies to be more tough.
3. Use more or less Cadbury Creme Eggs depending on your preference. The more you use, the sweeter your brownies will be.
4. If you can't find mini Creme Eggs, substitute the full size. Chop them into pieces (it might get messy) and press into the brownie batter.
5. Let the brownies cool fully before slicing. They are easiest to slice if they have been chilled in the fridge for an hour.

Nutrition

Serving: 1brownie | Calories: 164kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 47mg | Potassium: 36mg | Sugar: 15g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.2mg

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