These creme egg brownies are rich, fudgy, and soft. They have crinkly tops and cadbury creme eggs on top! The brownie batter has both melted chocolate and cocoa powder for the best flavour and texture. You don't need an electric mixer to make these. They're the perfect, rich, crinkle top brownie for Easter.
![brownies with cadbury creme eggs on top](https://flouringkitchen.com/wp-content/uploads/2022/03/brownies-with-cadbury-creme-eggs-on-top-683x1024.jpg)
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Why you will LOVE this recipe:
- Crackly top and fudgy texture: They have the best texture! Soft and fudgy with crinkly tops.
- Cadbury creme eggs: They're topped with cadbury creme egg halves. They melt on top of the brownies and make the brownies taste like they're topped with frosting.
- No electric mixer needed: All you need is a wire whisk to bring the brownie batter together. No fancy equipment!
- Rich chocolatey flavour: They're soft, rich, and so perfectly fudgy.
The perfect Easter treat
They're topped with the most recognizable Easter chocolate. They're pressed into the brownies right after baking. Residual heat from the brownies melt the chocolate and creme filling, making them gooey.
Check out this creme egg stuffed chocolate bundt cake that's also perfect for Easter.
It ends up tasting like the brownies are topped with a delicious frosting and melted milk chocolate!
It really helps to cut the brownies while they're still warm because the creme filling won't stick to the knife as much. Other tips are to wipe your knife clean between cuts and grease your knife with a spray or an oiled napkin.
What gives them a crinkly top
Beating the eggs and sugar until lightened and thicker gives these creme egg brownies a crinkly top. This is because the eggs and sugar make a thin meringue-like layer that hardens when baking and makes it all crackly.
You really don't need an electric mixer to beat the eggs and sugar well enough for a crackly top. Use a wire whisk and beat for about 30-50 seconds. It will lighten in colour and become thicker, falling off the whisk in ribbons. That means it's ready! Watch the recipe video in this post to see exactly how.
Top three tips for a fudgy brownie
Beat sugar and eggs until lightened in colour and thickened. This adds air into the batter, making a soft, fudgy brownie with crackly tops.
Measure the flour properly - use a scale for best results. Alternatively, stir the bag and spoon gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Don't overmix - after beating the eggs and sugar together, mix in everything else gently and only until just combined. Overmixing when the flour is added especially will create a dense, cakey brownie because of too much gluten formation.
![](https://flouringkitchen.com/wp-content/uploads/2022/03/stack-of-fudge-creme-egg-brownies-683x1024.jpg)
Key ingredients
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Chocolate: Use your favourite good quality dark chocolate bar. I love to use a 75% dark chocolate. You can use a lighter or darker chocolate bar if you prefer a less or more bitter flavour. Alternatively, you can use semisweet chocolate chips. I don't recommend milk chocolate chips because the creme egg brownies will be too sweet.
Cocoa powder: Dutch processed or natural cocoa powder both work. Dutch processed will give you a richer brownie. It's up to what you prefer!
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Creme eggs: Any chocolate egg filled with a white and yellow creme filling work! I used cadbury creme eggs.
![](https://flouringkitchen.com/wp-content/uploads/2022/03/fudge-brownies-with-creme-eggs-683x1024.jpg)
Step by step
Step 1 - Preheat oven to 355°F (180°C). Line an 8” square baking pan with parchment paper, leaving handles to help lift the brownies out later. Fill a saucepan with a few inches of water and find a heat safe bowl that fits on top without touching the water. Bring the saucepan with water to a simmer.
Step 2 - Cut butter and chocolate into small pieces so they melt easier and place into the bowl. Put the bowl on top of the saucepan with simmering water and stir until the butter and chocolate melts. Alternatively you can melt the chocolate and butter in the microwave in 10 second increments, stirring in between. Let melted chocolate cool to room temperature.
Step 3 - In a large bowl, whisk together eggs, granulated sugar, and brown sugar until it lightens in colour and thickens. This takes about 30-60 seconds. The longer you whisk, the more crackly the tops will be. You can use an electric mixer if you have one.
![whisk eggs and sugar until light and thick](https://flouringkitchen.com/wp-content/uploads/2022/03/whisk-eggs-and-sugar-until-light-and-thick-683x1024.jpg)
Step 4 - Add salt and vanilla extract, whisk to combine. Add cooled melted chocolate and gently fold to combine.
![Whisk melted chocolate and eggs](https://flouringkitchen.com/wp-content/uploads/2022/03/Whisk-melted-chocolate-and-eggs-683x1024.jpg)
Step 5 - Sift flour and cocoa powder right into the same bowl. Gently fold until no more dry streaks of flour remain. Bake for 32-37 minutes. They’re ready when the edges are set and the middle is puffed up.
![pour brownie batter into pan](https://flouringkitchen.com/wp-content/uploads/2022/03/pour-brownie-batter-into-pan-683x1024.jpg)
Step 6 - Remove from oven and sprinkle with flaky salt immediately (optional). While they’re still hot, cut the cadbury eggs in half longwise along the seams. Place halved eggs on top of the brownies and push them in well. Let creme egg brownies cool until warm.
![place creme eggs on top of brownie](https://flouringkitchen.com/wp-content/uploads/2022/03/place-creme-eggs-on-top-of-brownie-683x1024.jpg)
Step 7 - Once cooled, lift them out by pulling out the parchment paper. Slice into 16 squares (four by four). Cut the brownies while warm and use a clean knife. You can grease the knife to cut through the creme eggs easier.
FAQ
Yes! I've made these brownies with semi-sweet chocolate chips a few times. You'll need the same amount (7oz) or 1 cup and 3 tablespoons. I prefer using a good quality dark chocolate because they're extra rich but they're still really made from chocolate chips. I wouldn't recommend using milk chocolate chips, they'll be too sweet.
Make sure you're measuring the flour properly - using a scale gives the best results! Beat the eggs and sugar until thickened, don't overmix the brownies, and lastly - don't overbake them.
The brownies will have set edges and a puffed, jiggly middle when done. They'll continue to cook as they cool giving you the perfect soft and fudgy brownie.
Stir your flour with a spoon to fluff it up. Scoop it into a dry measuring cup without packing it down. Scrape the excess of the top with the flat edge of a knife without packing it into the cup.
I used cadbury creme eggs. You can find them at the grocery stores around Easter time or on Amazon. You can also find other brands of creme filled chocolate eggs around Easter time. Cadbury also has oreo creme filled chocolate eggs which taste even better in my opinion!
These brownies don't use baking soda or powder so you can use either one. Dutch processed will give you a richer deeper flavour. Natural cocoa powder will give you a more subtle chocolate flavour. It depends on what you prefer.
Check the ingredients. Natural cocoa powder will have cocoa powder or cocoa beans as the only ingredient. Dutch processed will have potassium carbonate or another alkaline solution in the ingredients.
Check out these other recipes:
Happy baking!
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📖 Recipe
![brownies with cadbury creme eggs on top](https://flouringkitchen.com/wp-content/uploads/2022/03/brownies-with-cadbury-creme-eggs-on-top-360x360.jpg)
Creme Egg Brownies
Equipment
Ingredients
- ¾ cup unsalted butter
- 7 oz chocolate Use your favourite, good quality dark chocolate bar. You can use semi-sweet chocolate chips in a pinch
- 3 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
- ¾ cup all purpose flour 90g
- ¼ cup cocoa powder use dutch processed for richer flavour or natural for a more subtle flavour
- ¼ teaspoon flaky salt
- 5 cadbury creme eggs
Instructions
- Preheat oven to 355°F (180°C). Line an 8” square baking pan with parchment paper, leaving handles to help lift the brownies out later.
- Fill a saucepan with a few inches of water and find a heatsafe bowl that fits on top without touching the water. Bring the saucepan with water to a simmer.
- Cut butter and chocolate into small pieces so they melt easier and place into the bowl. Put the bowl on top of the saucepan with simmering water and stir until the butter and chocolate melts. Alternatively you can melt the chocolate and butter in the microwave in 10 second increments, stirring in between. Let melted chocolate cool to room temperature.¾ cup unsalted butter, 7 oz chocolate
- In a large bowl, whisk together eggs, granulated sugar, and brown sugar until it lightens in colour and thickens. This takes about 30-60 seconds. The longer you whisk, the more crackly the tops will be. You can use an electric mixer if you have one.3 large eggs, ¾ cup granulated sugar, ½ cup brown sugar
- Add salt and vanilla extract, whisk to combine. Add cooled melted chocolate and gently fold to combine.¼ teaspoon sea salt, 1 tablespoon pure vanilla extract
- Sift flour and cocoa powder right into the same bowl. Gently fold until no more dry streaks of flour remain. Bake for 32-37 minutes. They’re ready when the edges are set and the middle is puffed up.¼ cup cocoa powder, ¾ cup all purpose flour
- Remove from oven and sprinkle with flaky salt immediately (optional). While they’re still hot, cut the cadbury eggs in half longwise along the seams. Place halved eggs on top of the brownies and push them in well. Let cool until warm.¼ teaspoon flaky salt, 5 cadbury creme eggs
- Once cooled, lift them out by pulling at the parchment paper. Slice into 16 squares (four by four). Cut the brownies while warm and use a clean knife. You can grease the knife to cut through the creme eggs easier.
Video
Notes
- You'll need 7 oz of chocolate, this is about 2 regular size chocolate bars (check the weights on the packets to confirm).
- If you use semi-sweet chocolate chips, you'll need 7oz or 1 cup + 3 tablespoons of regular size chocolate chips.
Madbatteroclock
Omg this is a to die for recipe! So quick and easy to make and honestly, I’m a bit upset I didn’t save some for later. It finished in an instant! Literally so good. I did 4tbsp less sugar and it still tasted amazing. Definitely making more later.
Mary
Yay so happy, thank you so much for leaving a review!! 😀
Nicole
These brownies are absolutely delicious! Can’t wait to make these as an Easter (or anytime) treat!
Mary
Hooray, thank you so much! 😀