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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! 

Creme Egg brownies

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. 

Creme Egg recipes  

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 brothers 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

Creme Eggs

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. 

Top tip

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. 

I always bake my brownies in the same 9″ square tin every time, and I always bake until there is a slight wobble in the middle. Then, it’s always best to let them cool fully, and then put in the fridge for as many hours as you can muster (preferably overnight) for the best texture. 


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! 
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: Easter
Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling & Decorating Time: 4 hours 10 minutes
Total Time: 4 hours 45 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 200 g unsalted butter
  • 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 180ºc/160ºfan 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!
  • 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! 
  • When whisked, pour the cooled chocolate mix over the eggs mixture and fold together carefully.
  • Once completely combined, add the cocoa powder and plain flour on top of the chocolate mix and then fold together again
  • 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 until 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!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Chloe on February 24, 2024 at 7:40 am

    Hi Jane, can these be frozen once baked and decorated? Thank you

  2. Rebecca on April 12, 2022 at 7:43 am

    Butter/Stork ? Which is best I always use unsalted butter

    • Jane's Patisserie on April 12, 2022 at 10:11 am

      You can use either! Hope this helps! x

  3. Ellie on April 8, 2022 at 11:30 pm

    Will it still work if u have cut the mini crème eggs in half

    • Jane's Patisserie on April 12, 2022 at 8:51 am

      Yes absolutely this should be fine! Enjoy! x

  4. Rebekah on April 6, 2022 at 6:34 am

    Hi Jane, I use your recipes all the time and they are amazing – thank you so much for sharing. These brownies were so delicious! However, when it came to decorating them I drizzled with white chocolate before adding the Creme Eggs to the top. When set the white chocolate seemed to separate from the brownies due to a thin flakey later on top of the brownies, so the chocolate (and Creme Eggs) just sort of fell off. Have you any idea why my brownies always have this thin flakey film on top? I don’t think they were over baked as they were still nice and fudgy Thanks x

    • Jane's Patisserie on April 6, 2022 at 3:42 pm

      Hiya! This is usually due to too much air in the mix! Glad you still enjoyed them though – hope this helps! x

  5. Megan on March 30, 2022 at 5:04 pm

    5 stars
    I made these today and they are sooo gooey and yummy! The only issue I had was trying to colour the white choc orange – I tried with gel and liquid food colouring and both times it turned the melted choc into a gritty mush!! Any ideas on how I can achieve it next time?

    • Jane's Patisserie on April 6, 2022 at 2:37 pm

      Hiya! Take a look at my favourite food colourings post – I list and link all my favourite colourings, and the ones that work best for chocolate! Hope this helps! x

  6. Leanne on January 14, 2022 at 12:29 pm

    I’ve found some galaxy truffle eggs and caramel ones too. Could I swap the creme eggs for them?. Obviously still freezing them too?. Absolutely love love your recipes ❤ x

    • Jane's Patisserie on January 17, 2022 at 4:02 pm

      Yes absolutely you can! Enjoyyyy x

  7. Michelle Harper on July 21, 2021 at 2:47 pm

    Hello, could you cut up the creme eggs inside the brownies if you freeze them? I only have large creme eggs and not the smalls ones.

  8. Jess on April 27, 2021 at 4:24 pm

    5 stars
    Hi Jane!

    I love this recipe used it countless times however I’ve loads of big individual creme eggs leftover from Easter is there anyway I could use them in this perhaps chop them up and freeze beforehand still? Or would you keep whole and freeze instead?

    Thank you!

    • Jane's Patisserie on May 6, 2021 at 1:29 pm

      Hey, its risky because they are large you would have to keep them whole or the fondant filling would be ruined otherwise xx

  9. Jessica on April 11, 2021 at 9:21 am

    5 stars
    Hi Jane, I baked these for Easter this year and they were absolutely amazing! Crowd favourite. Thank you for the recipe!

  10. Holly on April 2, 2021 at 1:57 am

    Hi Jane,
    I love your brownie recipes! I am hoping to use this recipe but replace the creme eggs with mini eggs! Would I need to freeze the mini eggs or will they be okay to go straight in?
    Thank you!

  11. Aine on March 28, 2021 at 9:52 pm

    Hi Jane

    I was going to make a half batch of these. Could I use a loaf tin? If so would you think they’ll take about the same time to cook?

    • Jane's Patisserie on March 29, 2021 at 2:26 pm

      Hello! Half of a 9 inch tin is a 7 inch square so it depends on the size of the loaf tin!x

  12. Alice on March 27, 2021 at 2:10 pm

    Hi Jane!
    Just wondering if I could reduce the quantity of mini creme eggs in the mixture? Or will that change the quantities of the other ingredients?
    Thanks x

    • Jane's Patisserie on March 27, 2021 at 2:52 pm

      You can just reduce them! x

    • Taylor on April 11, 2022 at 9:08 pm

      Love all your recipes! I was just wondering if I want to make 20 of these (so I need a slightly larger amount) how would I work that? Thank you 🙂

  13. Hollie on March 17, 2021 at 11:05 am

    Hi Jane, just wondering I have an electric fan oven so is 60C the correct temp? I made the Easter brownies last week and it took 1hr+ to cook so wasn’t sure if I had the temp too low, thanks!

    • Jane's Patisserie on March 17, 2021 at 9:26 pm

      It’s 160c fan as listed, not 60c x

  14. Nafisa on March 1, 2021 at 4:43 pm

    5 stars
    Hi Jane I love your recipes I made you’re Terry’s chocolate orange cupcakes and nyc style cookies and everyone loves them so wanted to try some brownies now and with Easter round the corner these would be great . But just wondering if I half the ingredients as I don’t want to make 16 how many eggs would I put in as it’s 3 large so would I use 3 medium instead thanks ☺️

    • Jane's Patisserie on March 1, 2021 at 10:03 pm

      To half the ingredients you would need a smaller tin like a 7″ – and I would use 2 medium!

  15. Courtenay Crawford on February 28, 2021 at 8:41 am

    Hey Jane,

    Do you know the creme egg for the mixture the ones on the freezer do they need to be halved before I put them in or can I leave them full? If can I do a mixture of half and full? Also if they do have to be halved do I do it before I put them in the freezer or when I take them out

    • Jane's Patisserie on February 28, 2021 at 11:28 am

      The mini ones I put inside the brownie I leave whole x

  16. Grace Ratcliffe on February 22, 2021 at 8:15 pm

    Hi Jane I am going to bake these (so excited) this Easter but my square tin is 8×8 please could you help and advise me on how much less ingredients I need to use please?

    • Jane's Patisserie on February 25, 2021 at 3:19 pm

      It’s about 1/5 less – so hard to reduce! You can do a 3 medium egg mix and reduce the other ingredients by about 1/4 though! x

  17. Sinead on February 18, 2021 at 1:58 pm

    5 stars
    Really impressed with the recipe but I can’t get it right 🙁
    I follow it to the T, plus bake for a little longer, but it’s never cooked through.
    Any idea what I’m doing wrong?

    • Jane's Patisserie on February 18, 2021 at 8:53 pm

      Often its using incorrect dark chocolate for the base brownie mix, or not mixing correctly and that can cause massive problems! x

  18. Abi on February 13, 2021 at 12:36 pm

    If I use gluten-free flour, will it affect them?

  19. Hannah Kay on February 12, 2021 at 8:37 am

    I love your recipes but this didn’t work for me 🙁 I used 85% dark choc and tasted really like dark choc and rich. Also left in for 25 mins on 160 fan and they were like cake rather than gooey brownies! 🙁
    You’ve said not to use milk choc, but dark choc seems to make them very rich

    • Jane's Patisserie on February 12, 2021 at 7:51 pm

      They are meant to be dark and rich – for best results of the actual bake you need to use 70% of higher. Milk chocolate doesn’t work! But you have just over baked them in terms of that so it may just need less time or the temp is higher than you think x

  20. Gemma on February 7, 2021 at 7:39 pm

    Hi! Would this work the same if I was to swap the creme egg for mini eggs or malteasers, would I just use the same amount? Thanks.

    • Jane's Patisserie on February 8, 2021 at 8:54 am

      Have a look at my Malteser brownie recipe for that (as the recipe is epic) – but yes for mini eggs!

  21. Abi on January 31, 2021 at 7:48 pm

    Hi Jane
    I’m going to be making these next week but I only have a 13x9inch tin, how much more ingredients will I need please? I’m so excited to finally be making these x

    • Jane's Patisserie on February 1, 2021 at 10:06 am

      I would use about another half of the recipe (timings will increase and I have no idea how long as I only ever use 9″ square tins!)

  22. Shannon on January 28, 2021 at 3:04 pm

    5 stars
    Hey! I were just wondering really why some of your brownie recipes use light brown sugar and then some of them use caster sugar?

    Thank you x

    • Jane's Patisserie on January 28, 2021 at 7:09 pm

      Just something I have learnt – sometimes depends on flavour combos! Both work. x

    • Shannon on January 30, 2021 at 1:07 am

      Thank you! I just wondered incase I couldn’t get a certain sugar when I needed it for that recipe if I ever make it and didn’t want to not be able to make it because of that x

    • Jennie on March 14, 2022 at 11:09 pm

      Could I use a combination of light brown sugar and caster sugar?

    • Jane's Patisserie on March 23, 2022 at 1:43 pm

      Yes absolutely this will be fine! x

  23. Sophie on January 17, 2021 at 4:08 am

    Hi Jane,
    Will be attempting to make these next weekend. I’ve always struggled to get my brownies out of the tin and away from the parchment paper cleanly. Do you think this is down to the mix? I’ve just read through your tips about making a mousse like texture and gentle folding.


    • Jane's Patisserie on January 17, 2021 at 10:30 am

      Hey! It might be the paper you use – I use bacofoil non-stick baking paper and never have a problem! x

  24. Ruby on January 14, 2021 at 5:48 pm

    5 stars
    AMAZINGGG this is the 2nd of ur recipes I’ve used I luv them

  25. Becky Thompson on January 12, 2021 at 5:16 pm

    These tasted amazing however whenever I make a recipe like this they are always really crumby. Is this normal?

    • Jane's Patisserie on January 13, 2021 at 12:19 pm

      Is it dry? Or still gooey? Dry means over baked – but also there’s lots of chocolate in there so if you don’t use a sharp large knife when cutting them up it can make it harder to get a smooth cut x

  26. Rebecca on January 4, 2021 at 11:49 am

    I’ve only got medium eggs. How many of these would I need to make up for the 3 large eggs?

  27. Becks leach on 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

  28. Lea-Anne on 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 on May 3, 2020 at 7:47 pm

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

  29. Chelsea on 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 on April 23, 2020 at 9:03 am

      So glad you like them!!

    • Hannah Bennett on 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 on 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!

  30. Abi Withers on April 19, 2020 at 3:41 pm

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

  31. Maddy on 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 on 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!

  32. Lucy on 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 on 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!

  33. Noreen shire on February 29, 2020 at 12:31 pm

    5 stars
    Lov looking at all your recipes 😊

  34. Noreen shire on February 29, 2020 at 12:30 pm

    5 stars
    Lov looking at all your recipes 😊

  35. Natasha on 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 on 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!

  36. Nasim khan on 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

  37. Rosemarie on 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 on 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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