The perfect bake for creme egg fanatics, this recipe for creme egg blondies is as striking to look at as it is good to eat.
Too good to keep for just Easter, these gorgeously gooey, chewy blondies are perfect for picnics all summer long.
Easy creme egg blondies recipe
Cadbury’s Creme Eggs, with their gooey yellow and white fondant filling, are tremendously popular so it makes sense to incorporate them into some celebratory cooking for Easter. They do need to be handled with care when cooking, but with a little care, I think they make lovely bakes and desserts.
I have used my classic fuss-free easy blondie recipe as a base, as it is very straightforward and generates very little washing up.
This is is a very simple recipe and a fun one to make with younger family members. Just don’t let them scoff all the eggs!
Small batch bakes
Normally, I cook for two, or sometimes for a small crowd. I find that recipes for traybakes are often designed for very large crowds but you won’t find that here. I don’t like waste!
This creme egg blondies recipe will neatly fill a regular 8″ / 20 cm square pan. This amounts to 12–16 servings that will store for up to a week. For me, that’s enough to serve a few guests. You can, however, double the recipe for a bigger gathering or bake sale, using a standard 9″ x 13″ pan.
Cooking with creme eggs
Cadbury’s Creme Eggs are a confectionary classic. You do need to be careful with them when you cook, however. That fondant centre can easily become grainy and unpleasant when cooked.
The creme eggs in this blondies recipe are added very close to the end of cooking to ensure that this does not happen. Stick to the recipe and you should get deliciously perfect creme egg blondies every time.
Why you will love this creme egg blondies recipe
- These creme egg blondies are so easy.
- Minimal equipment and hardly any mess. (One bowl and one spoon)
- They show off the full effect of the creme eggs beautifully and are great for Easter!
- Blondies keep well in a tin, so you can make them in advance.
- Scale the recipe for a bigger gathering.
- These are buttery, caramelly blondies, with a soft fudgy exterior and a chewy edge.
- Flour – I use plain with a pinch of baking powder. Self raising works too, if that’s what you prefer.
Pro Tip – Why Bake with Plain Flour?
I’m often asked why I bake with plain flour and add a raising agent rather than use self raising.
First – I don’t bake that often, and the raising agent in the flour can go off. If you use a separate baking powder it is really easy to check that it is still fresh.
Secondly – My kitchen is tiny! If I keep both types of flour, it takes up more space.
- Soft brown sugar – Unrefined sugar has more flavour, and helps to create that classic caramel fudge blondie effect.
- Butter – I use salted butter. If you use unsalted, add a pinch of salt for balance.
- Egg – One large free range egg
- Vanilla extract – Vanilla extract is natural vanilla while vanilla essence is generally synthetic. I tend to use vanilla paste which contains the seeds from the vanilla pod but you can use a liquid extract if that’s what you prefer. Get to know your vanilla and use it cautiously, as strength varies.
- Baking powder – If you don’t bake frequently or if your powder is past its expiry date, check your baking powder is fresh. It is usually fine, but check before you bake.
- Creme eggs – The mini creme eggs that come in a bag rather than the standard egg-box version.
How to make creme egg blondies – step by step
First, preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8″ / 20 cm square baking tin. Line the tin with baking parchment, and then grease lightly with butter, light flavourless oil, or a spritz of cake release spray.
I use foil backed parchment. It is more expensive, but stays in place better. If you need to, use a couple of fold back clips to hold baking parchment in place.
Step One – Melt the butter. I prefer to do this in a jug in the microwave, but you can use a bain marie if you prefer. The important thing is that you are melting, not heating.
I find the easiest way to melt butter is in the microwave. Take it out before it has all liquified and stir to dissolve the last lumps. This will help to avoid overheating.
Step Two – Next, add the sugar. Stir it in so that it is well combined with the butter.
Step Three – Now add the egg and vanilla extract. Stir in well.
Step Four – Next, add the flour, together with any other dry ingredients (baking powder and salt if using). Fold in to create a smooth, glossy batter.
Step Five – Transfer the batter to the prepared baking tray. Smooth the surface, pushing the batter into the corners of the pan. Bake for 20–23 minutes.
Step Six – While the batter is backing, cut 8 creme eggs neatly in half. There is generally a line down the shell where the chocolate was sandwiched together and this is where you should split the eggs.
If any of the chocolate shells crack, just push them back into shape. The fondant will hold them together.
Step Seven – Remove the blondies from the oven. Check to see whether one part of the bake is cooking faster than another. Now press the egg pieces into the top, fondant side up, laying them out in a 4 x 4 grid.
Return to the oven for a further 5–8 minutes. If you noticed any uneven cooking, make sure you turn the pan before you return it to the oven.
Step Eight – Allow your blondies to cool and firm up for at least 20 minutes on a wire rack before cutting. The centre will carry on cooking as it cools.
Step Nine – Finally, when the bake is cool, cut your creme egg Easter blondies into squares, ready to serve. I find a 4 x 4 grid of 16 pieces is perfect.
Your Easter creme egg blondies will keep well for up to 5 days. Wrap them in the baking parchment, before sealing them in an airtight tin. For a just baked taste, pop into the microwave for 10 seconds to warm up. This will restore that delicious soft centre.
You can also wrap your blondies well and freeze for up to 3 months.
Hints and tips
- If you want to double the recipe use a 13 x 9″ baking pan. Your Easter creme egg blondies will be a bit deeper and take slightly longer to cook.
- Like any blondie recipe, this contains proportionally more fat compared to many bakes. It is important to take time to stir the flour in well to prevent any separation.
- Butter is better! Use the real thing as it has a better flavour than any of the substitutes.
- Don’t add the creme eggs too soon! The fondant filling can go grainy when you try to cook with it, which is why the eggs are added at the end and only baked for a short time.
It’s all down to the butter. The higher fat to flour ratio (compared to ordinary cakes) is essential to the classic dense and fudgy centre. Always make sure you take the bake out of the oven while you still have that slightly wobbly centre.
I often stir extras into a blondie batter but please don’t be tempted with this recipe. The fondant needs careful handling and if cooked for more than a few minutes, it will spoil.
Yes. In the UK, Cadbury’s Creme Eggs are gluten free, so if you use gluten free flour, you should be fine. Elsewhere, check the packet on what you can buy locally. Commercial recipes do change, so keep an eye on the allergy warnings.
More Blondie Recipes
- Easy Blondies – classic simplicity – my original and most popular blondie recipe
- Biscoff Blondies – packed with biscoff spread and biscuit pieces.
- Mini Egg Blondies – the perfect Easter treat – one bowl, no mixer needed!
- All my easy Blondie recipes with hints and tips in one place!
More Creme Egg Recipes
- Easy Creme Egg Brownies – Melting fondant in a one bowl no mixer needed cocoa brownie
- Creme Egg Fudge – Melt in the mouth easy creamy fudge
- Creme Egg Ice Cream – No churn and three ingredients
- Cadbury’s Creme Egg Fondue – Perfect for using up squashed creme eggs!
- Creme Egg Milk Shake – An Easter treat! Simply whizz in the blender
Easter Creme Egg Blondies
- 115 g butter (melted)
- 210 g light soft brown sugar (or dark)
- 1 large egg
- 1 tsp vanilla extract
- 125 g plain flour
- 1 tsp baking powder (leave it out if you use SR flour)
- 1 pinch salt (optional, if using unsalted butter)
- 8 mini creme eggs
- Preheat your oven to 180°C / 160°C Fan / Gas 4 and line and grease an 8" / 20 cm square baking tin. Put the butter into a large bowl or jug. Melt it in the microwave in 10 seconds bursts. Continue until the butter is melted but not hot.115 g butter
- Next, add the sugar. Stir it in so that it is well combined with the butter.210 g light soft brown sugar
- Now add the egg and vanilla extract. Stir in well.1 large egg, 1 tsp vanilla extract
- Next, add the flour, together with any other dry ingredients (baking powder and salt if using). Fold in to create a smooth, glossy batter.125 g plain flour, 1 tsp baking powder, 1 pinch salt
- Transfer the batter to the prepared baking tray. Smooth the surface, pushing the batter into the corners of the pan. Bake for 20–23 minutes.
- While the batter is backing, cut 8 creme eggs neatly in half vertically.8 mini creme eggs
- Remove the blondie from the oven. Now press the egg halves into the top, fondant side up, laying them out in a 4 x 4 grid. Return to the oven for a further 5–8 minutes.
- Allow your creme egg blondies to cool for at least 20 minutes on a cooling rack before cutting. The centre will continue to cook slightly as it cools.
- Finally, when the bake is cool, cut your creme egg Easter blondies into squares, ready to serve. I find a 4 x 4 grid of 16 pieces is perfect.
- This recipe is 8 Weight Watchers Smart Points per portion