Member recipe

Delicious Crème Egg brownie

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(17 ratings)

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Cooking time

Prep: 10 minutes Cook: 25 minutes

Skill level



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!!!

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  • 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


  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

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27th Apr, 2019
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!
22nd Apr, 2019
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
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!
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.
Sammie Ross's picture
Sammie Ross
24th Mar, 2018
DO NOT USE THIS RECIPE!! Absolutely shocking!! Does not cook and rises above the baking tray so it ends up a big sloppy mess. So disappointed and not happy seeing as it costs quite a bit to get all of the ingredients for this!
Lucy Howell's picture
Lucy Howell
14th Feb, 2018
Great recipe, agree with the other comments it does need slightly longer in the oven but just adjust this time and keep checking! It was delicious and a crowd pleaser! My tip would be to warm a knife when cutting the creme eggs in half, I got in a bit of a mess and had to eat several broken halves as the consequence !
Becky Henderson's picture
Becky Henderson
29th Jan, 2018
DO NOT USE THIS RECIPE, unless of course you want to waste money on the ingredients. Either buy a much bigger baking tin than stated (the amount of mixture given means the qty is almost as high as the tin). Or cook until next year for it all to be cooked. Who is going to give me my money back for this farce? Given 1 star because it says creme egg on the page
31st Mar, 2017
Just made this for my daughters birthday, followed instructions exactly and was left with a sloppy mess in the baking tin which I thought would set in time for her birthday tea. Now off to the supermarket for a cake as I don't have time to make another . Very disappointed.
3rd May, 2016
I agree that these need longer than the stated time - I left mine for 35 minutes at 180c and then added the Creme eggs and baked for another 10 minutes and they were perfect. Has anyone tried an alternative to Creme Eggs? Now that Easter is over I was thinking of trying something different but wasn't sure if anyone had any good recommendations? :)


Jen Hurley Dugdale's picture
Jen Hurley Dugdale
12th May, 2018
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!
3rd Apr, 2017
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!
30th Mar, 2016
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!