Baking the perfect Cadbury Creme Egg Brownies

About a year ago I adapted this recipe for Cadbury Creme Egg Brownies. I’ve been thrilled that, recently, lots of you have been giving them a go. I’ve had lots of lovely tweets and comments with pictures of mouth-wateringly delicious looking finished brownies. I have absolutely loved seeing them and hearing your stories – thank you so much!
I’ve also had a lot of questions about the recipe, especially how to get those delicious little eggs to stay whole inside the brownies. With help from my wonderful friend Chantal, who is being my UK tester while I wait for Creme Eggs to come into the shops in Hong Kong (What’s taking them so long?!) we’ve found out the best ways to keep those brownies gooey and those Creme Eggs whole.For those of your that have asked for the recipe in cups, scroll down – you’re in for a treat!
img_4479Creme Egg Brownies – FAQ How do I get the middle to stay in my Creme Eggs? 
Put the Creme eggs into the freezer for at least an hour before you bake the brownies, over night is best! This will keep the eggs nice and cold, while the brownie bakes around them and stops the middle melting and running out. If you’ve tried freezing them and it didn’t work, try reducing your oven temperature to 160C/320F and bake for about 20 minutes. Remember, the brownie will still keep cooking once it’s removed from the oven, take them out a little before you think they’re completely cooked.

What temperature should I use for a fan over? 
Reduce the temperature to 160C/320F and bake for about 20 minutes.

What tin size should I use? 
The recipe works best with a 20x20cm tin, but you can use a rectangular dish or tin with a similar capacity.

Why can’t I get the chocolate layer on my brownies to set properly? 
Some types of chocolate will require less butter to loosen them. This is particularly true of chocolate in the UK, which doesn’t contain any of the ingredients to stop melting that can be found in Australian manufactured brands (which are the ones we mostly get out here in Hong Kong). If you’re baking the recipe in the UK, try increasing the amount of chocolate to 150g to the 50g of butter.

I can’t get my creme layer to set – help! 
Make sure that the ingredients are really cold, use your butter straight from the fridge. Give the layer its full 2 hours to set before adding the melting chocolate. I know it’s hard to wait, but it’s worth it!Hope that helps! If you have any of tips for making the perfect Creme Egg Brownies, please do let me know in the comments!
If you enjoy the notion of stuffing already indulgent baked goods with even more indulgent chocolately treats (and, frankly, who doesn’t?) then how about giving some of these recipes a try?
And finally, here’s the recipe in cup measurements!Cadbury Creme Egg Brownies
For the brownies
2/3 cup plain flour
2 tablespoons cocoa powder
1 cup milk chocolate
1/2 cup butter
2 eggs
2/3 cup caster sugar
1 teaspoon vanilla extract
10 mini creme eggs
 for the creme topping
1/4 cup golden syrup
2 tablespoons butter
1/2 teaspoon vanilla extract
1 & 1/4 cup icing sugar
 for the chocolate topping
1 cup milk chocolate
1/4 cup butter


Preheat the oven to 180C/350F.

Grease and line a 20cmx20cm tin.

In a heavy based pan, melt the butter and chocolate together over a low heat. Stir constantly and watch the chocolate carefully to make sure it doesn’t burn. Take the chocolate off the heat. Beat in the eggs and vanilla extract, then the sugar.

Sift in the flour and cocoa powder. Fold it into the mixture until just combined. Pour into a lined tin lined with grease-proof paper (make sure paper rises up a little higher than the sides to give you space for the toppings). Stud the mixture with the mini creme-eggs, pushing them right down into the brownie mixture.

Bake for 25-30 minutes. I like my brownies still a little gooey so I take them out juts before the look completely cooked. Let the brownies cool completely.

To make the cream, beat the golden syrup, butter and vanilla together until smooth and well combined. Slowly add in the icing sugar and beat until creamy. You might need to add a little water to help it mix. Spread over the top of the brownies and chill in the fridge for about two hours.

Finally, melt the butter and chocolate together in a heavy based pan. Pour over the top of the brownies and leave to set.

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  1. Oh my God! -Luxurious. I have to try this!

  2. Hello! You forgot to list the sugar in the brownie portion of the ‘updated /converted ‘ ingredients! Looking forward to trying these!

  3. Do you mean mini as the ones you buy that are tiny and in bags of 12 etc or the aaverage size ones that u can buy singularly or in boxes of 3? Thanks!

  4. Laura M says:

    These look delicious and I’m very keen to make them for Easter, although as a Brit I have no idea how much a ‘cup’ is! Do you have this in ounces/grams please? Many thanks.

    • Hi Laura,

      I’m a brit too! This is the original recipe (in nice normal grams!) -
      You’ve stumbled across a requested converted recipe 🙂
      I’d love to hear how the brownies turn out if you get chance to make them!

  5. Hi. Your amazing recipe has been given to me by a friend and I would love to make them with my children for Easter! My son is currently learning his weights and measurements and I too would like the conversion from cups to grams please if possible so at least I can try and make learning them a little more fun and tasty! For him.
    Many thanks

  6. Made these tonight and although they taste lovely the filling out of the egg has gone. Any tips to stop this happening?

    • Hi Stacey,
      Did you freeze the creme eggs beforehand? That can help keep all the filling in. If that didn’t work for you I’d suggest turing the oven down by about 20 degrees and taking them out while they’re still a little under baked and gooey. Hope that helps. Jennie

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