Cadbury’s Cream Egg Brownies

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Yes, I know, another recipe for brownies. The options are almost infinite; I literally have to stop myself posting different recipes weekly. However, I couldn’t let Easter pass me by without posting these utterly delicious Cadbury’s Cream Egg Brownies made with mini cream eggs. To be honest, the normal size cream eggs are too sweet and rich for my taste. But the mini version, in brownies, not only look wonderfully seasonal, they add a fabulous, contrasting texture to the soft gooey centre of the brownies and, rather fortuitously, are exactly the right size.

So up your Easter baking game, and whip up a batch of these in no time at all. Based on my Daffodil Brownies – Core Recipe, you can make these in less than 15 minutes and they take only 23 minutes in the oven.

‘Bake My Day’

I had my first COVID vaccination a couple of weeks ago. There are many questions to ask about the management of COVID but the vaccination programme in the UK has been a huge success. I made this batch of brownies as part of a gift for my local vaccination centre, for the healthcare workers and volunteers, who are doing an incredible job. I wanted to ‘bake their day!’

The box included:

• Cadbury’s Cream Egg Brownies
• Flapjacks – see here for recipe
• Vegan Lemon Drizzle Squares – see here for recipe
• Chocolate Mini Egg Cookie Bars – recipe coming soon

How to make Cadbury’s Cream Egg Brownies

This recipe is adapted from my Daffodil Brownies – Core Recipe. For further brownie ideas and inspiration, see here.

Collect all your ingredients together and line the baking tin:

In order to guarantee soft and fudgy brownies, it is important to use the correct size tin – in this case it is a 20cm/8inch square tin. If your tin is larger the depth of your cake batter will be less and the cake will cook more quickly. Equally if the tin is smaller, your cake batter will be deeper and cook more slowly.

1. Sit the tin on greaseproof paper making sure the paper is large enough to line the tin, come up the sides and have a little overhang.
2. Cut out the corners of the paper so it will fit easily into the tin
3. Fold the paper from corner to corner so the size of the centre of the paper matches the base of the tin. Slot inside the tin.

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Cadbury’s Cream Egg Brownie’ Ingredients:

• unsalted butter, in cubes
• dark chocolate, 70% cocoa solids, broken into pieces
• soft brown sugar
• caster sugar
• large eggs
• fine salt
• plain/all-purpose flour, sieved
• cocoa, sieved
• instant coffee powder, sieved
• mini Cadbury’s Cream Eggs
• milk chocolate

Make those brownies:

1. Chop the butter into squares and place in a microwave safe bowl with the chopped chocolate. Melt in a microwave or a bain marie or and mix until smooth. (See Recipe Notes for details.)
2. Meanwhile put the sugars, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 minutes.
3. Pour the chocolate and butter into the eggs and sugar, whilst whisking, and mix thoroughly with the electric whisk until smooth and glossy.
4. Put a sieve over the bowl and add the flour, cocoa and coffee
5. Sift directly over the cake batter.
6. Fold until completely mixed in but be careful not to over-mix at this stage.
7. Halve the mini cream eggs horizontally
8. Transfer half of the mixture to your baking tin and level the surface, making sure the cake batter goes all the way into the corners. Lay over 16 cream egg halves in the centre of where each brownie will be.
9. Add remaining brownie mix and level the surface.
10. Cook in the oven for 20 – 25 minutes, depending on how squidgy you like the centre to be. It will carry on cooking when you take it out of the oven so bear this in mind. (I cook mine for 23 minutes in London and 24 minutes in Switzerland.)
11. When the cake is cool, melt the milk chocolate and spread over the surface of the brownies.
12. Add the remaining Cream Eggs halves and leave the chocolate to set before dividing into 16 Brownie bars.

This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen and cracked around the edges (see the pictures below) but the centre will feel quite soft. Remember the cake will continue to cook after you have taken it out of the oven. 

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.