Creme Egg Brownies!

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Super Chocolatey and Delicious Creme Egg Brownies, with Chocolate Chips, even more Chocolate, and Creme Eggs inside and out! 

Today is the day, where I post my version of the ever so popular and Easter baking craze… Creme Egg Brownies. I will say from the start that I am OBSESSED with these, and Creme Eggs aren’t my first choice for an Easter Treat!

I am not insulting Creme Eggs in saying that, I am just full on Mini Egg OBSESSED. However, these beauties… oh my actual days. As I have baked these a few times for myself, I thought I would post them onto here, as I have had several requests over the years! 

I will obviously say that I didn’t invent the idea of Creme Egg brownies, as when you google ‘Creme Egg’ one of the first ‘hints’ that comes up underneath is Creme Egg Brownies. So… yeah. They’re so very popular. Either way, I wanted a stab at it, and these are deeeelightful. 

These are ever so slightly different to my Triple Chocolate Brownies as I wanted the batter to be a smidge thicker. I didn’t want all of the chocolate chips to sink through, and for the Creme Eggs to spoil during the baking of the Brownies. 

My Creme Egg Cheesecake has always been a popular choice amongst my readers, and my Creme Egg Cookie Bars being a good alternative to the Creme Egg Brownies that so many of you have already desired! I know that everyone will love these, as they have already become my Fiancé’s favourite recipe of mine! 

Most of the time with Creme Egg Brownies, they’re usually a chocolate brownie, with half an egg baked into the top, or put on the top within the last couple of minutes. I do love these, however, I wanted mine to be a little bit more Creme Egg themed!

We all know what I am like with a theme anyway… I love to go overboard with whatever chocolate the bake is based around. I think I am quite contained lately, but these do use 3x bags of the Mini Creme Eggs, and 8 regular Creme Eggs… so it’s still quite a bit. 

One very important part of this recipe, is to FREEZE THE MINI CREME EGGS. I do this overnight, as it makes my life much easier, and it means they are definitely completely solid. A better tip is to remove the foil before you freeze them, so they can go straight into the bake without thawing too much. 

The other important tip, is to be gentle with the Brownie mix. The theory behind this is explained in my Triple Chocolate Brownies post – but to put it quickly… whisk your eggs and sugar until they are REALLY thick and mousse, and when fold through your DARK CHOCOLATE and butter mix(not milk chocolate.. please not milk), flour and cocoa powder, be as gentle as possible. 

So, after having plugged three bags of Mini Creme Eggs into the brownies to make sure every slice has as much Creme Egg as possible, along with some chocolate chips for some gooeyness, I went a little further. Drizzling chocolate on top. 

I nearly always drizzle chocolate on top of treats – such as my Malteser Brownies! I think it takes the bake to a new level, and it also looks good! This time I went for White Chocolate colour to be orange for half of it, like in my Creme Egg Millionaires Shortbread

To finish it off, a classic halved Creme Egg on top was ideal. I find it easier to chop these when they’re chilled – but each to their own. A sharp knife also helps – but cut along the line of the Creme Egg where there is a split. Stick on using the melted chocolate and once set you can enjoy something incredible!

I hope you love these beauties! Enjoy! x

Creme Egg Brownies!

Super Chocolatey and Delicious Creme Egg Brownies, with Chocolate Chips, even more Chocolate, and Creme Eggs inside and out! 
4.84 from 6 votes
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: Easter
Prep Time: 10 minutes
Cook Time: 25 minutes
Decorating Time: 10 minutes
Total Time: 35 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 200 g Unsalted Butter/Stork
  • 200 g Dark Chocolate
  • 3 Large Eggs
  • 275 g Caster Sugar
  • 100 g Plain Flour
  • 50 g Cocoa Powder
  • 100 g White Chocolate Chips
  • 100 g Milk Chocolate Chips
  • 3x bags Mini Creme Eggs (frozen)


  • 100 g White Chocolate
  • Orange Food Colouring
  • 8 Creme Eggs (halved)


  • Preheat your oven to 180C/160C Fan and line a 9″ Square baking tray with parchment paper.
  • Melt together the Butter, and Dark Chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
  • Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of Eggs + Sugar! 
  • You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
  • When whisked, pour the cooled Chocolate mix over the Eggs mixture and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!
  • Once completely combined, sift the Cocoa powder and Plain flour on top of the Chocolate mix and then fold together again – still be careful to not knock out the air!
  • Once combined well, fold through the chocolate chips and the FROZEN Mini Creme Eggs and pour into the prepared tin – bake in the oven for 25-30+ minutes! Once baked, leave to cool in the tin completely.
  • Once cooled - melt your White Chocolate till smooth. 
  • Split it into two, and colour one to a lighter orange colour. 
  • Drizzle both over the Brownies - and add on 16 halves of Creme Eggs - so one for each piece!
  • Leave to set on the side, or in the fridge till the chocolate is set so it's easier to cut. Enjoy! 


  • These Brownies will last in an airtight container for 1 week!
  • If you find they're a bit hard to cut, stick them in the fridge for an hour and it'll make it a lot easier!
  • If they're not done in the time stated, then stick them in for longer, and cover with foil to prevent burning
  • They should be done when they're not wobbling when you shake the tin, and a skewer should come out mostly clean, not covered in chocolate. 
  • I use THIS 9" Square Tin in this Recipe!
  • The Creme Eggs should be absolutely fine in the brownies, but if your brownies have to stay in for much longer than the time stated, they might start to char if they're 'on show' in the oven/the creme filling might disappear slightly. 
  • It's VERY IMPORTANT to FREEZE your Creme Eggs to help prevent any issues!
Nutrition Facts
Creme Egg Brownies!
Amount Per Serving
Calories 378 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 70mg23%
Sodium 35mg2%
Potassium 197mg6%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 31g34%
Protein 4g8%
Vitamin A 390IU8%
Calcium 56mg6%
Iron 2.5mg14%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Becks leach
    May 3, 2020 at 7:46 pm

    5 stars
    Made these over the Easter holidays they are amazing love them I didn’t do the icing on top but stuck eggs in the top it’s a firm favourite many thanks I used to buy pre packet mix now I use your recipe all the time and adapt them different toppings. X

  • Lea-Anne
    May 3, 2020 at 7:44 pm

    I have made this recipe twice now 🙂 an oh my god they’re the best brownies I’ve ever had! Even my son the fussiest brownie eater! I swapped it for Half caramel eggs an half creme eggs.. Was the best fudgiest brownie and I will always make them this way now just tweak the toppings.. Thank you for sharing

    • Jane's Patisserie
      May 3, 2020 at 7:47 pm

      Ohh that sounds like a yummy combo! I’m so glad they were a hit!

  • Chelsea
    April 22, 2020 at 8:49 pm

    5 stars
    Within 3 weeks I have made 6 of these Creme Egg Brownies as my friends and family can’t get enough!
    They taste amazing and the method is so easy to follow.
    The recipe notes are really helpful too!

    • Jane's Patisserie
      April 23, 2020 at 9:03 am

      So glad you like them!!

    • Hannah Bennett
      June 28, 2020 at 8:27 pm

      Hi Jane,
      Just wondering why you can’t use milk chocolate melted with the butter?

    • Jane's Patisserie
      June 29, 2020 at 8:32 am

      For the best brownie, you need to use dark chocolate – the cocoa content in the chocolate helps create the best texture, best bake, and best flavour and I don’t recommend using milk chocolate at all! It doesn’t taste ‘dark’ if that’s what you are worried about!

  • Abi Withers
    April 19, 2020 at 3:41 pm

    4 stars
    These are lovely thanks Jane! Would these be ok to freeze? X

  • Maddy
    April 18, 2020 at 5:42 pm

    What is the perfect bake time for these, as I have put them in the oven and I am worried they’re going to take longer than 30mins? I cannot wait to get them out of the Oven. The smell is incredible

    • Jane's Patisserie
      April 18, 2020 at 5:45 pm

      Well that entirely depends on your oven, and brand of ingredients etc – as mentioned in the post, I bake mine for 25-30 minutes! However, as also mentioned – they can take longer! Once baked, leave them to cool fully, and then put them in a fridge for an hour before cutting if you’re worried as that’ll help firm them up before cutting!

  • Lucy
    April 17, 2020 at 8:30 pm

    Hi Jane! I’m just wondering if I could use self raising flour for these, as that is all I have been able to get hold of at the moment. Thanks

    • Jane's Patisserie
      April 17, 2020 at 8:39 pm

      Hey! Yes you can, but they may be a smidge more cakey as it really should be plain!

  • Noreen shire
    February 29, 2020 at 12:31 pm

    5 stars
    Lov looking at all your recipes 😊

  • Noreen shire
    February 29, 2020 at 12:30 pm

    5 stars
    Lov looking at all your recipes 😊

  • Natasha
    February 24, 2020 at 6:20 pm

    Hi Jane, could you please advise how you manage to make the drizzle look so perfect. what do you use to do this and what method? once you’ve melted your chocolate what do you used to drizzle it over the brownies with out it pouring out.

    • Jane's Patisserie
      February 24, 2020 at 6:28 pm

      I use a piping bag, with a small cut at the end – chocolate generally is too thick to just pour too much without being to control it in a piping bag!

  • Nasim khan
    April 11, 2019 at 3:29 pm

    5 stars
    very nice crem Egg brownie, i will try to bake it all with your instructions, thanks for sharing

  • Rosemarie
    April 6, 2019 at 9:05 am

    Just started to bake, I’m a newbie to this world. I tried your Eton mess cheesecake, delicious & now I want to try this, creme egg brownies. I cant seem to find small bags of creme eggs here in Ireland so how many creme eggs should I use in the mix & do I chop them or half, quater them in the mix? Thanks.

    • Jane's Patisserie
      April 7, 2019 at 9:17 am

      You are welcome to try it! However, as a warning, if you chop up large ones, it will not bake/look the same as the creme mixture in the middle will ooze out and dissolve so it might be a little wasted – which is why most people don’t put large ones in their creme egg brownies! I personally would just put large ones on top, and add more chocolate chips inside instead. x

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