Baking In Fashion : Cadbury Creme Egg Brownies


 With Easter coming up this weekend, get your baked goods ready and be the talk of your family dinner. If one thing makes Easter, its Cadbury’s Creme Eggs! So today we found a brownie recipe that includes Cadbury Creme Eggs, doesn’t that sound amazing? Well it definitely is! The ultimate treat for any chocolate lover and ready to eat in just under 30 min.  Get this prepared while your glazing that juicy ham, and have the best dessert to complete your meal.

This recipe will takes about 10 minutes to prep, and just 20 minutes to bake to perfection.


Creme Egg Brownies Recipe
Serves: 16

185g dark chocolate
185g unsalted butter
85g plain flour
40g cocoa powder
3 eggs
275g caster sugar
6 Cadbury creme eggs (fridge cold)



1. First preheat the oven to 180oc/gas mark 4. Then,melt the butter and chocolate together, either in the microwave in 30 second bursts or by sitting the bowl on a saucepan of hot water. Once melted set to the side.
2. In a separate bowl, crack in the eggs and add the sugar and then whisk until the eggy sugar becomes almost mousse like, it will take a good few minutes but it will be pale and will have doubled in volume and size. Next, add to this the cooled melted butter/chocolate and combine it all together.
3. Sift in the flour and cocoa powder and gently fold it in, before pouring the mixture into a regular baking tray. Bake in the oven for 15-20 minutes.
4. Once baked remove from the overn and  cut the creme eggs in half, gently placing the halves onto the brownies – evenly spaced, then pop back into the oven and bake for a further 10 minutes to melt the creme eggs. Finally, let the brownies completely cool in the tin before cutting into slices.

I found this recipe at:

Also pair this delicious desert with Bar Chocolate Creme Egg Martini:


How to make the Bar Chocolate Creme Egg

25ml Sacred Vodka
12.5ml Creme de cacao
12.5ml Galliano
3 scoops vanilla ice cream
1 orange flying saucer
Squeeze of chocolate sauce

Place three scoops of vanilla ice cream into a blender, add the spirits and blend. Squeeze some chocolate sauce onto a plate and carefully cover the upturned rim of a Martini glass. Pour the blended mix into the glass and place the flying saucer on top. Recipe found at:

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