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Dainty mini creme eggs, encased in a rich cocoa brownie, make a delicious Easter treat.
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Easter Creme Egg Brownies

This creme egg brownie recipe is completely delicious and perfect to serve at Easter egg hunts! Quick and easy to make in one jug or bowl!
Servings: 16 brownies
Prep Time5 mins
25 mins


  • 115 g butter - melted
  • 210 g light soft brown sugar - or dark
  • 1 large egg
  • 1 tsp vanilla extract
  • 45 g cocoa powder
  • 55 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
  • Add the cocoa powder, sifting it through a sieve to remove any lumps.
    45 g cocoa powder
  • Next, add the flour, together with any other dry ingredients (baking powder and salt if using). Fold in to create a smooth, glossy batter.
    55 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 baking, 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.
    8 mini creme eggs
  • Remove the almost cooked brownie from the oven. 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 5–8minutes.
  • Allow your creme egg brownies 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.
  • Finally, when the bake is cool, cut your creme egg Easter brownies into squares, ready to serve. I find a 4 x 4 grid of 16 pieces is perfect.


  • Store for up to 5 days. I find the best way is to wrap your brownies in the baking parchment you used for baking, before sealing them in an airtight tin. For that just baked taste pop into the microwave for 10 seconds to warm up and restore that delicious fudge centre.
  • You can also wrap well and freeze for 3 months, but we never had any left over after a few days.
  • For the a delicious brownie dessert, try serving the warmed brownies with ice cream.
  • To double the recipe – use a 13 x 9" baking pan. The brownies will be a bit thicker and take slightly longer to cook.
  • This recipe has proportionally more fat in it compared to many bakes. Take time to stir the dry ingredients in properly to prevent any separation.
  • Use proper butter!
  • Good quality vanilla extract makes a massive difference. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.
Nutritional Information
  • This recipe is 7 Weight Watchers Smart Points
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 62mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 202IU | Calcium: 24mg | Iron: 1mg