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cut thick slices of Creme Egg Brownies

Creme Egg Easter Brownies

Chewy, fudgy Creme Egg Brownies come together in one bowl and are a surefire way to use up any lingering Easter treats!

Course Dessert
Cuisine American
Keyword Easter Brownies, easter recipes, easter treats, easy easter recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Samantha


  • 8 tbsp (1 stick) unsalted butter, cut into pieces
  • 6 oz. (170g) bittersweet chocolate, chopped
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 cup flour
  • 4-8 large Cadbury Creme Eggs (go for 8, you won’t regret it)


  1. Preheat the oven to 350° F.

  2. Line a 8-inch (20 cm) square pan with a long sheet of parchment paper to cover the bottom and all sides. Use 2 pieces of paper if need be to cover all sides.

  3. Melt the butter in a medium saucepan. Add the bittersweet chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour.

  4. Scrape half of the batter into the prepared pan. Place the Creme Eggs in the batter (I like mine lined up so I can cut the brownies into squares where everyone gets at least half a creme egg). Cover with the remaining batter and smooth the top.

  5. Bake for 35 to 45 minutes, until a toothpick or knife comes out clean from the brownie batter. Remove from the oven and cool in pan for 15 minutes. Remove from pan and let fully cool on a rack.