Cadbury Creme Egg Brownies

Recipe By kchartrand
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Prep Time
Total Time

3+ dozen

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  • You have 2 options with these brownies. Freeze the creme eggs ahead of time, or freeze then entire brownie in the mini muffin pan prior to baking. Once you have decided which option is best for you, you can continue below. The freezing of the creme eggs helps to prevent them from 'melting' everywhere while being cooked.
  • Mix dry ingredients and set aside.
  • Melt butter, and then stir in sugars and vanilla. Add slightly beaten eggs and incorporate well. Add flour/cocoa mixture. Let this sit for a minute as it will ‘thicken’ and make things easier to work with.
  • Using a mini muffin pan, place a bit of the brownie in the bottom of each one, and then place an unwrapped crème egg on top of this. Cover with more brownie.
  • Bake at 400°F for about 10 min if only the egg is frozen, if you froze the brownies in the muffin pan, bake about 12 min.


I only made a dozen of these to start and then there was enough batter leftover to make 2 dozen 2-bite brownies. For the 2-bite brownies, 8-10 min is plenty. You want them slightly ‘soft’ so they stay chewy/soft after they cool. I froze the first batch right in the muffin tin, but it’s up to you which way is more convenient. Another tip, if you let the brownies cool slightly in the mini muffin pan (no more than 5 min), they will be very easy to remove from the pan. If they are too hot, they fall apart, too cool, they will stick to the pan. Trust me, we’ve had many a ‘broken brownie’ to eat in our house! They are the best when they are warm, as once they cool the creme eggs firm up, but are still just as tasty, but then again, what brownie isn’t better when it’s warm???

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