Member recipe

Delicious Crème Egg brownie

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 25 minutes

Skill level

Easy

Servings

Serves 12

For an alternative to traditional simnel cake, indulge sweet tooths with an choco-tastic Crème Egg brownie tray bake recipe. Trust me, its as good as it looks!!!

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 3 large eggs
  • 275g golden caster sugar
  • 6 cadbury's Crème Eggs, cut in half

Method

  1. Preheat the oven to 160c and grease a 20cm square baking tin.

  2. Melt the butter and dark chocolate together either in the microwave or in a bowl over hot water.

  3. Break 3 large eggs into a large bowl and tip in 275g of golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milkshake! This can take 3-8 minutes. TIP, you'll know its ready when the mixture becomes pale and about double it's original volume.

  4. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together.

  5. Hold a sieve over the bowl of eggy chocolate mixture and sift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly. Gently, fold in the mixture.

  6. Pour into the baking tin and cook for 15 minutes then take it our of the oven and gently press the Cadbury's Crème Egg halves into the mix spacing them apart evenly. Put back in the oven for another 5-10 minutes.

  7. Leave to cool before removing from the tin and cutting.

  8. Enjoy!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Annie Jewell's picture
Annie Jewell
27th Apr, 2020
Amazing flavour and so simple but took so much longer in the oven.i would have put eggs on much later if I'd realised
Ellen Collins's picture
Ellen Collins
20th Apr, 2020
Needs maybe 10 minutes longer in the oven but really good and easy recipe. They were delicious.
Amyshacklady
19th Apr, 2020
Definitely needs longer in the oven. I’d say they took about an hour on 160. Would have put creme eggs on later too.
Erin Hughes's picture
Erin Hughes
12th Apr, 2020
2.05
Tastes good but still are not cooked and have been in the oven for around 40 minutes. Complete waste of ingredients.
Ellis Anderson's picture
Ellis Anderson
4th Apr, 2020
It tastes really good but the cooking time was about an hour and a half.
ljanes19
27th Apr, 2019
1.05
This recipe is the worst!! I've made creme egg brownies before but couldn't find the recipe. Mine have been in the oven for over 40 minutes now and they're still raw in the middle, how can you say to cook for 20-25mins in total. Waste of time, effort and ingredients!
Rhiannonolwen
22nd Apr, 2019
4.05
My family loved it but it did take about twice the time to cook at gas mark 3.
Vikki Duke's picture
Vikki Duke
23rd Feb, 2019
DO NOT USE THIS RECIPE! I left in the oven for an hour and it still wasn't cooked! It was just raw mix underneath a crusty top. And because I placed the creme eggs on at the time the recipe stated, the chocolate melted away and the sugar burnt and crystallized. Some serious adjustments needed to this recipe.
Jen Hurley Dugdale's picture
Jen Hurley Dugdale
12th May, 2018
4.05
I have made this recipe twice and both times have been a huge success and very popular with colleagues! My square baking tin is slightly larger than suggested - it's about 22cm square - which I think is why I didn't have the over-full issues that other commenters have mentioned. Because of the extra space I used an additional two Crème Eggs for the topping so I had 16 halves :) I also needed to cook it for slightly longer than suggested - the only reason this recipe doesn't get 5 stars as, with a little bit of patience, the results are amazing!
LilytheWhiz
26th Mar, 2018
Always make these at Easter and they go down a treat. I bake for about 45 mins at 150-160. Gooey at first but hardens within a few hours. Then 20 seconds in the microwave and they’re a perfect consistency. Also I use 150g of sugar. It’s plenty sweet. Great recipe.

Pages

Jen Hurley Dugdale's picture
Jen Hurley Dugdale
12th May, 2018
4.05
I would also like suggestions for an alternative to Crème Eggs so I can make these at any time if year! Can't think of anything!
RobynP5
3rd Apr, 2017
4.05
These were delicious-but the recipe needs adapting. I cooked them for about 50 minutes and they set really well if cut left in the fridge and then cut into squares. I baked on greaseproof paper and they were easy to come off. If you want the chunks of chocolate (which were yummy) put the eggs in at the start, but if you want to see the in the brownies add them after 20 minutes or so. Enjoy!
nataliehowes
30th Mar, 2016
2.05
As others have mentioned in the comments, these brownies do not cook after 25 mins at 160 degrees! My advice would be to not add the Crème Eggs after 15 minutes, but to add them when you feel that the brownies are nearly cooked. Otherwise, the sugar in the cream eggs starts to go hard and burn!