Decadent Fudgy Creme Egg Brownies: The Ultimate Easter Dessert with Crinkly Tops
Prepare to fall in love with these utterly decadent Creme Egg Brownies. Imagine sinking your teeth into a rich, deeply chocolatey brownie that’s incredibly fudgy and soft, boasting that coveted crackly top. Then, picture perfectly melted Cadbury Creme Eggs nestled right on top, their gooey filling mingling with the warm brownie for an irresistible treat. This isn’t just a brownie; it’s an experience, especially crafted to elevate your Easter celebrations. What’s even better? You don’t need any fancy equipment like an electric mixer to achieve this masterpiece. With both melted chocolate and premium cocoa powder, this recipe delivers an unparalleled depth of chocolate flavor and a truly luxurious texture, making it the quintessential crinkle-top brownie for any chocolate lover.
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Why You Will Absolutely LOVE This Fudgy Brownie Recipe:
- Perfect Crackly Top and Irresistible Fudgy Texture: These aren’t just any brownies; they deliver the ideal combination of textures. Each bite offers a satisfyingly soft and incredibly fudgy interior that practically melts in your mouth, perfectly contrasted by a delicate, crinkly, and slightly crisp top. This signature crackly surface is a hallmark of a truly well-made brownie, and this recipe guides you to achieve it with ease, enhancing the overall sensory experience.
- Delicious Cadbury Creme Egg Topping: The star of these brownies is, of course, the beloved Cadbury Creme Eggs. Halved and pressed into the brownies immediately after baking, the residual heat gently melts the chocolate shell and the iconic white and yellow fondant filling. This creates a wonderfully gooey, almost frosting-like layer on top, infusing each square with that unmistakable, sweet creme egg flavor that’s synonymous with Easter.
- No Electric Mixer Needed for Simplicity: Forget about pulling out heavy kitchen equipment! This recipe is designed for ultimate convenience, requiring nothing more than a simple wire whisk to bring the rich brownie batter together. This makes it a fantastic option for bakers of all skill levels, ensuring a stress-free baking experience without compromising on quality or flavor.
- Intensely Rich Chocolatey Flavor: Our Creme Egg Brownies are a chocolate lover’s dream. The recipe cleverly combines both melted dark chocolate and cocoa powder, creating a deep, complex, and intensely rich chocolate profile that’s perfectly balanced. Every square is a dense, soft, and profoundly fudgy delight, making it an utterly satisfying indulgence for any occasion.
The Perfect Easter Treat: Cadbury Creme Egg Brownies
There’s simply no better way to celebrate Easter than with a batch of these glorious Cadbury Creme Egg Brownies. They feature one of the most iconic and eagerly anticipated Easter chocolates, making them an instant hit at any spring gathering. The magic happens when the halved Creme Eggs are pressed into the warm brownies straight from the oven. The gentle heat causes the chocolate shell to melt and the sweet, creamy fondant filling to become wonderfully gooey, creating a luxurious, almost ganache-like layer that tastes as if the brownies are topped with a rich milk chocolate frosting. This delightful fusion of classic brownie and beloved Easter candy makes these treats truly special.
For another festive chocolate and creme egg creation, don’t forget to check out this creme egg stuffed chocolate bundt cake, which is also an absolute showstopper for Easter brunch or dessert!
Cutting these delightful brownies while they are still warm is a pro tip. This ensures the melted creme filling doesn’t stick excessively to your knife, making for cleaner slices. For even neater cuts, remember to wipe your knife clean between each slice and, if needed, lightly grease it with a quick spray or an oiled napkin. These little tricks ensure your beautiful brownies look as good as they taste, ready to impress your guests.
Unlocking the Secret to a Crinkly Brownie Top
That coveted crinkly, shiny top on brownies isn’t just a happy accident; it’s a direct result of a specific technique: thoroughly beating the eggs and sugar together until the mixture becomes visibly lighter in color and noticeably thicker. This process incorporates air into the mixture, creating a thin, meringue-like layer on the surface of the batter. As the brownies bake, this sugary-egg layer sets and hardens, and the expansion of the brownie underneath causes it to crackle beautifully, forming that signature delicate, flaky crust that everyone loves. This simple yet crucial step is what elevates a good brownie to a truly great one, adding a delightful textural contrast to the fudgy interior.
Despite popular belief, achieving this perfect crackly top doesn’t require an electric mixer. A sturdy wire whisk is all you need! Vigorously whisk the eggs and sugar for approximately 30-60 seconds. You’ll observe the mixture transforming – it will lighten significantly in color, becoming pale yellow, and thicken to the point where it falls off the whisk in thick ribbons. This ribbon stage indicates that you’ve incorporated enough air, and your batter is ready to produce that desirable crinkly surface. For a visual guide and to see exactly what to look for, be sure to watch the recipe video included within this post.
Top Three Tips for Achieving the Ultimate Fudgy Brownie:
1. Beat Sugar and Eggs Until Light and Thick: This step is paramount for both fudginess and the crinkly top. By whisking the granulated and brown sugars with the eggs until the mixture is light in color and has significantly thickened (reaching the “ribbon stage”), you’re incorporating air into the batter. This air creates tiny pockets that contribute to a soft, incredibly tender, and ultimately fudgy texture, while simultaneously forming the crucial meringue-like layer that bakes into that signature crackly crust. Don’t skip this; it’s the foundation of a perfect brownie.
2. Measure Flour Properly: Accuracy in measuring dry ingredients, especially flour, is critical for brownie texture. Over-measurement can lead to dense, cakey brownies, while too little can make them overly delicate. For the most precise results, a kitchen scale is highly recommended. If you don’t have one, use the “spoon and level” method: gently stir the flour in its bag to aerate it, then lightly spoon it into your measuring cup without packing it down. Finally, use the flat edge of a knife to scrape off any excess from the top, ensuring an exact, uncompacted measurement.
3. Avoid Overmixing the Batter: Once you’ve achieved that beautifully light and thick egg-sugar mixture, proceed with caution. After adding the cooled melted chocolate, and especially after incorporating the flour and cocoa powder, mix the batter gently and only until all the dry streaks have just disappeared. Overmixing, particularly after the flour is added, activates the gluten in the flour more than necessary. This overdevelopment of gluten will result in a tough, chewy, and cakey brownie rather than the desired soft, rich, and ultra-fudgy consistency. Handle your batter with care!
Key Ingredients for the Best Creme Egg Brownies
The full list of ingredients and detailed steps can be found in the recipe card below. However, take a moment to read through these crucial tips for guaranteed success!
Chocolate: The quality of your chocolate makes a significant difference in the final flavor and texture of these fudgy brownies. I highly recommend using your favorite good quality dark chocolate bar, ideally around 75% cocoa for a rich, deep chocolate flavor that isn’t overly sweet. You can adjust the bitterness to your preference by choosing a slightly lighter or darker chocolate. In a pinch, semi-sweet chocolate chips can work, but I strongly advise against using milk chocolate chips as they will make the overall brownie far too sweet, especially when combined with the Cadbury Creme Eggs.
Cocoa Powder: This recipe works well with both Dutch-processed and natural cocoa powder, allowing you to tailor the flavor profile to your liking. Dutch-processed cocoa powder, which has been alkalized, tends to yield a darker, richer, and more mellow chocolate flavor, contributing to a deeper brown color in your brownies. Natural cocoa powder, on the other hand, is acidic and offers a fruitier, slightly more subtle chocolate taste. Since this recipe doesn’t rely on baking soda or powder for leavening (which react differently with acidic cocoa), you have the flexibility to choose based on your preferred chocolate intensity.
All-Purpose Flour: Proper flour measurement is absolutely critical to achieving the perfect fudgy texture. The most accurate method is to weigh your flour using a kitchen scale. If a scale isn’t available, employ the “spoon and level” technique: gently stir the flour in its container to aerate it, then lightly spoon it into a dry measuring cup. Avoid packing it down. Finally, use the flat edge of a knife or a straight edge to level off the top, ensuring you remove any excess without compressing the flour into the cup. This prevents adding too much flour, which can lead to dry, cakey brownies.
Creme Eggs: For that iconic Easter touch, any chocolate egg filled with a white and yellow fondant creme filling will work beautifully. My personal preference, and what I used for this recipe, are the classic Cadbury Creme Eggs. These are widely available in grocery stores during the Easter season, and you can also find them conveniently online. Keep an eye out for other brands of creme-filled chocolate eggs during springtime if Cadbury isn’t readily available.
Step-by-Step Guide to Making Perfect Creme Egg Brownies
Step 1 – Prepare Your Baking Pan and Double Boiler Setup: Begin by preheating your oven to 355°F (180°C). This ensures your oven is at the correct temperature when your batter is ready. Next, line an 8-inch square baking pan with parchment paper, making sure to leave an overhang on two sides. These “handles” will be incredibly useful for easily lifting the brownies out of the pan once they’re baked and cooled. Then, fill a saucepan with a few inches of water and select a heat-safe bowl that comfortably fits on top of the saucepan without its bottom touching the water. Bring the water in the saucepan to a gentle simmer – this creates a perfect double boiler for melting chocolate.
Step 2 – Melt Butter and Chocolate: To ensure even and quick melting, cut your unsalted butter and dark chocolate into small, uniform pieces. Place these pieces into the prepared heat-safe bowl. Position the bowl on top of the simmering saucepan, forming your double boiler. Stir continuously with a spatula or whisk until both the butter and chocolate are completely melted and smooth, forming a glossy mixture. Alternatively, you can melt the chocolate and butter in the microwave, using 10-second intervals and stirring thoroughly after each to prevent scorching. Once melted, remove the bowl from the heat and allow the chocolate mixture to cool down to room temperature. This is important to prevent cooking the eggs in the next step.
Step 3 – Whisk Eggs and Sugars for that Crinkly Top: In a separate large mixing bowl, combine the room temperature large eggs, granulated sugar, and packed brown sugar. With a wire whisk (or an electric mixer if you prefer), vigorously whisk the mixture for about 30-60 seconds. The goal is to see the mixture lighten significantly in color and thicken considerably, reaching a consistency where it falls off the whisk in thick ribbons. The longer and more thoroughly you whisk at this stage, the more pronounced and delightful your crinkly brownie tops will be. This step is key to both texture and appearance!
Step 4 – Incorporate Flavorings and Cooled Chocolate: To your whisked egg and sugar mixture, add the pure vanilla extract and sea salt. Give it a quick whisk to ensure these flavor enhancers are well combined. Next, pour in the cooled melted chocolate mixture from Step 2. Using a spatula, gently fold the chocolate into the egg mixture until it is just combined. Be careful not to deflate the air you’ve incorporated, as this air contributes to the brownie’s fudgy texture and crinkly top. Gently folding helps maintain the delicate balance.
Step 5 – Add Dry Ingredients and Bake: Sift the all-purpose flour and cocoa powder directly into the same bowl with your wet ingredients. Sifting helps prevent lumps and ensures an even distribution. Using a spatula, gently fold the dry ingredients into the wet mixture. Mix only until no dry streaks of flour remain visible. Overmixing at this stage can develop gluten, leading to a cakey rather than fudgy brownie. Pour the batter into your prepared 8-inch square baking pan. Bake for 32-37 minutes. The brownies are ready when the edges appear set and firm, but the center still looks slightly puffed up and possibly a tiny bit jiggly. Remember, they will continue to set as they cool.
Step 6 – Top with Creme Eggs: As soon as the brownies come out of the oven, immediately sprinkle them with a touch of flaky sea salt (this is optional but highly recommended to enhance the chocolate flavor and add a touch of sophistication). While the brownies are still piping hot, carefully cut the Cadbury Creme Eggs in half lengthwise, following their natural seam. Arrange the halved eggs evenly on top of the hot brownies, gently pushing them down so they nestle into the surface. The residual heat from the brownies will soften and slightly melt the eggs, making them beautifully gooey. Allow the Creme Egg Brownies to cool until they are just warm before moving to the next step.
Step 7 – Slice and Serve Your Delicious Brownies: Once the brownies have cooled to a warm temperature, use the parchment paper handles to carefully lift the entire slab out of the baking pan and place it on a cutting board. This makes slicing much easier. Using a sharp knife, slice the brownies into 16 even squares (a four-by-four grid). Cutting them while they are still warm helps prevent the melted creme egg filling from sticking to the knife. For the cleanest cuts, wipe your knife clean between each slice, and if you encounter any sticking, a quick spray of cooking oil or a wipe with an oiled napkin on the knife can make a significant difference. Enjoy your perfectly fudgy, crinkly-topped Creme Egg Brownies!
Frequently Asked Questions (FAQ) about Creme Egg Brownies
Absolutely, you can! I’ve successfully made these fudgy brownies multiple times using semi-sweet chocolate chips, and they still turn out delicious. You’ll need the same amount as a chocolate bar, which is approximately 7 ounces, or about 1 cup and 3 tablespoons of regular-sized semi-sweet chocolate chips. While I personally prefer the richer, deeper flavor that a good quality dark chocolate bar provides, chocolate chips are a perfectly acceptable substitute in a pinch. However, I strongly advise against using milk chocolate chips, as the addition of the sweet Cadbury Creme Eggs would make the brownies excessively sweet, overpowering the balanced chocolate flavor.
Achieving that ultimate fudgy brownie texture comes down to a few key factors. First, ensure you are measuring your flour precisely, ideally using a kitchen scale, as too much flour is a common culprit for cakey brownies. Second, don’t skimp on whisking the eggs and sugar; beat them until they are significantly thickened and lightened in color – this incorporates air for a soft texture and helps create the crinkly top. Third, once the flour is added, avoid overmixing the batter, as this develops gluten, leading to a tougher texture. Lastly, and perhaps most crucially, do not overbake your brownies! They should have set edges but a slightly puffed, jiggly middle when you pull them from the oven. They will continue to cook and set as they cool, ensuring that perfect soft, dense, and gloriously fudgy consistency.
If you don’t have a kitchen scale, the “spoon and level” method is the next best way to measure flour accurately and prevent dense brownies. Begin by stirring your flour in its container or bag with a spoon to fluff it up and break up any compaction. Then, gently scoop the flour into your dry measuring cup until it’s overflowing, without packing it down or tapping the cup. Finally, use the flat edge of a knife or another straight edge to scrape off the excess flour from the top of the measuring cup. This ensures you have the correct amount of flour without over-compressing it, which can lead to a heavier measurement.
The delightful Cadbury Creme Eggs are a seasonal treat, typically found in most major grocery stores, supermarkets, and convenience stores leading up to and during the Easter holiday period. Due to their popularity, they tend to appear on shelves as early as January or February. If you’re looking outside of the Easter season or can’t find them locally, you can often find them available for purchase on Amazon or other online retailers. Many other brands also release their own versions of creme-filled chocolate eggs around Easter time, so keep an eye out for those too! Cadbury also offers Oreo creme-filled chocolate eggs, which, in my opinion, taste absolutely phenomenal in these brownies and are worth trying if you can find them!
For this particular brownie recipe, you have the flexibility to use either Dutch-processed cocoa powder or natural cocoa powder. This is because the recipe does not rely on baking soda or powder as primary leavening agents, which typically react with the acidity in natural cocoa. Dutch-processed cocoa, which has been treated to reduce its acidity, will generally give your brownies a richer, deeper, and more mellow chocolate flavor, along with a darker color. Natural cocoa powder, on the other hand, is acidic and will impart a slightly fruitier, more pronounced, and often more subtle chocolate taste. The choice ultimately depends on your personal preference for chocolate intensity and flavor profile.
Distinguishing between Dutch-processed and natural cocoa powder is quite simple by checking the product’s ingredient list. Natural cocoa powder will typically list “cocoa powder” or “cocoa beans” as its sole ingredient. In contrast, if a cocoa powder is Dutch-processed, its ingredient list will usually include an alkaline agent such as “potassium carbonate” or another similar alkaline solution. Additionally, Dutch-processed cocoa often has a darker color and a less acidic aroma compared to its natural counterpart. This quick check will help you select the right cocoa for your desired brownie flavor.
Yes, these fudgy Creme Egg Brownies are excellent for making ahead, which can be a real time-saver, especially around Easter. Once baked and cooled, they can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, they freeze beautifully! Simply wrap individual brownies or the whole slab tightly in plastic wrap, then place them in an airtight freezer-safe container or bag for up to 2 months. When you’re ready to enjoy them, thaw at room temperature or gently warm them slightly in the microwave or oven for that freshly baked taste and gooey creme egg experience.
Explore More Delightful Easter Recipes:
- Carrot Cake Ice Cream
- Creme Egg Cake
- Peeps S’mores Skillet Dip
- Birds Nest Cookies
Happy baking, and enjoy these incredible Cadbury Creme Egg Brownies!
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📖 Recipe
Creme Egg Brownies
Mary
Pin Recipe
Shop Ingredients
Equipment
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eight inch square baking pan
Ingredients
- ¾ cup unsalted butter
- 7 oz chocolate Use your favourite, good quality dark chocolate bar, chopped. You can use semi-sweet chocolate chips in a pinch.
- 3 large eggs room temperature
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
- ¾ cup all purpose flour (90g)
- ¼ cup cocoa powder use Dutch-processed for richer flavor or natural for a more subtle flavor
- ¼ teaspoon flaky salt (optional, for sprinkling)
- 5 Cadbury Creme Eggs
Shop Ingredients on Jupiter
Instructions
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Preheat your oven to 355°F (180°C). Prepare an 8” square baking pan by lining it with parchment paper, ensuring you leave an overhang on two sides to create “handles” for easy removal of the brownies later.
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To create a double boiler, fill a saucepan with a few inches of water and place a heat-safe bowl on top, ensuring the bottom of the bowl does not touch the water. Bring the water in the saucepan to a gentle simmer.
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Cut the unsalted butter and chocolate into small, uniform pieces for easier melting, then place them into the heat-safe bowl over the simmering water. Stir continuously until the butter and chocolate are completely melted and smooth. As an alternative, you can melt the chocolate and butter in the microwave, heating in 10-second bursts and stirring well between each interval. Once melted, set aside to cool to room temperature.¾ cup unsalted butter, 7 oz chocolate
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In a large mixing bowl, vigorously whisk together the eggs, granulated sugar, and brown sugar. Continue whisking for about 30-60 seconds, or until the mixture becomes significantly lighter in color and noticeably thickens, falling off the whisk in ribbons. The more air incorporated here, the more pronounced your crinkly tops will be. An electric mixer can also be used if preferred.3 large eggs, ¾ cup granulated sugar, ½ cup brown sugar
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Add the sea salt and pure vanilla extract to the egg mixture and whisk briefly to combine. Then, pour in the cooled melted chocolate and gently fold it into the mixture using a spatula until just incorporated, being careful not to overmix.¼ teaspoon sea salt, 1 tablespoon pure vanilla extract
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Sift the all-purpose flour and cocoa powder directly into the bowl with the wet ingredients. Gently fold the dry ingredients into the mixture with a spatula until no dry streaks of flour are visible. Avoid overmixing to keep the brownies fudgy. Pour the batter into your prepared pan. Bake for 32-37 minutes, or until the edges are set and the middle appears slightly puffed but still a bit jiggly.¼ cup cocoa powder, ¾ cup all purpose flour
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Immediately remove the brownies from the oven and, if desired, sprinkle them with flaky sea salt. While they are still hot, carefully cut the Cadbury Creme Eggs in half lengthwise along their seams. Place the halved eggs evenly on top of the brownies, gently pressing them into the surface. Allow the Creme Egg Brownies to cool until they are just warm.¼ teaspoon flaky salt, 5 Cadbury Creme Eggs
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Once the brownies have cooled to a warm temperature, use the parchment paper overhangs to lift them out of the pan onto a cutting board. Slice them into 16 even squares (a four-by-four grid). For the cleanest cuts, ensure your knife is clean between slices, and for easier cutting through the melted creme eggs, you can lightly grease your knife with a spray or an oiled napkin.
Video
Notes
To store, place the brownies in an airtight container. They will keep well at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze them in an airtight container for up to 2 months. For optimal enjoyment after freezing, allow them to thaw and then warm them slightly before eating to regain their fresh-baked gooeyness.
Chocolate Conversion Tips:
- You will need a total of 7 ounces of chocolate for this recipe. This typically equates to about two standard-sized chocolate bars (always check the weight printed on the packaging to confirm).
- If opting for semi-sweet chocolate chips as a substitute, you will still need 7 ounces, which measures out to approximately 1 cup plus 3 tablespoons of standard-sized chocolate chips.
If you decide to use a 9-inch square baking pan instead of an 8-inch, your brownies will be slightly thinner and may bake faster. Begin checking for doneness about 5 minutes earlier than the stated recipe time to prevent overbaking.
Always cut the brownies while they are still warm. This is particularly helpful when dealing with the melted Creme Eggs, as it will make slicing through them much easier and result in cleaner cuts.