Cheat’s Creme Egg Brownies

These are really simple to make.

A few friends have been sharing recipes for Creme Egg Brownies via Facebook, but I thought I would come up with a cheat’s version for lazy people like me 🙂

My recipe uses a store-bought frosted brownie mix, then you just add mini Creme Eggs and also some white chocolate for extra decadence. The hardest thing is melting the white chocolate, so if you know you can manage that then you should be good to go.

I used Betty Crocker’s Frosted Brownie Mix as it comes with the chocolate frosting as well as the base mix. If you have another brand that you like then by all means make the switch, but you might have to buy (or make) the chocolate frosting separately.

Put your mini Creme Eggs in the fridge for at least a couple of hours before you make these. Being cold will help the chocolate eggs to keep their shape as the brownie batter bakes around them.

Ingredients – makes 15 giant brownies:

  • 150g/5 oz unsalted butter
  • 1 box Frosted Brownie Mix (i.e. brownie mix with ready-made chocolate frosting included in the box)
  • 2 eggs
  • 15 mini Cadbury’s Creme Eggs, straight from the fridge
  • 150g/5 oz white chocolate buttons


  • Heat your oven to 180C/160C fan forced/350F.
  • Line a rectangular pan (approx 32cm x 18cm  / 13in x 7in) with baking paper.
  • Melt the butter in a medium saucepan then remove from the heat and stir in the brownie mix until smooth.
  • Add the eggs and beat until smooth.
  • Transfer the brownie batter to the prepared pan and spread into an even layer. Put the 15 mini Creme Eggs into the batter at equal intervals so that the Creme Eggs will be sitting in the middle of each brownie portion. The Creme Eggs will stick out of the batter, but don’t worry as the batter will rise on cooking.
  • Bake for 20-25 minutes or until a skewer inserted into the centre comes out with a few crumbs on it.
  • Leave to cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely. Remove the baking paper once cooled.
  • Melt the white chocolate in a heatproof bowl over a pan of barely simmering water. (Don’t let the bowl touch the water) Once smooth, spread over the top of the brownie slab, then leave to set for 30 minutes.
  • Spread the ready-made chocolate frosting that came with your brownie mix over the top of the white chocolate layer.
  • Cut your brownie slab into 15 pieces. Tip: if you can’t remember how far apart you placed your Creme Eggs, use a spatula to hold the slab up at a slight angle and have a look underneath. You should be able to see the bottom of the Creme Eggs and they will give you an idea of where to cut.
  • Serve and enjoy!

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4 Responses to Cheat’s Creme Egg Brownies

  1. Serves4 says:

    I love the little chick peeking from out behind that scrumptious looking brownie!

  2. Pingback: Recipe Round-up: Easter sweet treats | Recipe Adaptors

  3. Pingback: Happy Easter! Chocolate Treats to Share | Recipe Adaptors

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