Yield: 16 creme egg brownies // Total Time: 50 min. // Disclaimer: This post includes affiliate links.
Is there anything better than a fudge brownie with a crackled top? How about a fudge brownie with a crackled top, topped with Cadbury creme eggs. These brownies are super rich, fudgy, chewy, and all around delicious.
Recipe notes for creme egg brownies:
Measuring the ingredients
My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
Room temperature ingredients
The eggs should be at room temperature in order to properly incorporate with the brownie batter. Take out the eggs at least 30 minutes before starting the recipe. If you are short for time or want brownies as soon as possible, you can run the eggs under hot water for 1 minute to bring them to room temperature. If you are looking for more tips on how to get room temperature ingredients quickly, you can read my post about it here!
How to get perfectly crackled brownie tops
It’s all in the eggs and sugar! I have found that separately beating together the eggs and sugar for ~4 minutes before adding it to the rest of the ingredients produces the best crackled top. However, beating in the eggs for a good 2 minutes by hand in the recipe will also yield you a nice crackled top.
How to slice brownies
If you’re sick of your brownies getting all messed up when you go to cut them, then this is the note for you. The first (and most annoying) part is that you’re going to have to wait until the brownies come to room temperature. They can be slightly warm, but they can not be hot! Then what you’re going to want to do is take a knife, and dip it into a glass filled with hot water, and slice! Re-dip the knife for each slice and you are going to end up with *perfectly* cut brownies.
Ingredients and substitutions
All purpose flour: lends some structure to the brownies and makes them slightly chewy
Salt: helps balance out the sweetness in the brownies. Never skip on salt!
Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel
Semi-sweet chocolate: where the main flavor of these brownies comes from!
Granulated sugar: sweetens the brownies, makes them a tad moist, and helps give them that crackly top!
Dutch process cocoa: lends a deeper chocolate flavor to the brownies
Fresh brewed espresso*: helps bring out the chocolate flavor from the chocolate and cocoa (*optional!)
Eggs: helps bind the brownies together and helps give them that crackly top!
Vanilla extract: for flavor
Mini creme eggs: I used the Cadbury mini creme eggs to top off these brownies. They come in packs of 12, and you will need 8 for the brownies. So you will have the perfect amount leftover for snacking!
How to store creme egg brownies
Once baked, the brownies will stay fresh in an airtight container at room temperature for up to 4 days. For longer term storage, you can freeze the brownies for up to 1 month.
Can I double this recipe?
Yes! You can double all of the ingredients in this recipe and bake it in two 8″ square pans or one 9×13″ pan. If baking in a 9×13″ pan, the brownies will most likely need more time in the oven. So, if you make them that way be sure to keep an eye on them.
Tools and ingredients
8″ square pan: I love this square pan from USA pan because it is super nonstick. I still always line my pans just for safety and less cleanup.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these creme egg brownies?
If you made these creme egg brownies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Creme Egg Brownies
- 90 g all purpose flour
- ½ tsp. salt
- 113 g unsalted butter
- 180 g semi sweet chocolate chips
- 200 g granulated sugar
- 25 g dutch process cocoa
- 2 eggs room temperature
- 1 tsp. vanilla extract
- 8 mini creme eggs cut in half lengthwise
- Preheat the oven to 350°F / 175°C. Grease and line a 8" square pan with butter and parchment paper.
- Cut 8 mini creme eggs lengthwise for topping the brownies. Set aside.
- In a medium saucepan set over medium heat, melt together the butter and chocolate. Turn off the heat.
- Immediately whisk in the sugar.
- Whisk in the eggs vigorously for 2 minutes (this is important for getting that crackled top!)
- Whisk in the cocoa powder.
- Add in the flour and salt. Whisk together just until no flour streaks remain.
- Pour the brownie batter into the prepared pan. Place the mini eggs facing up on top of the batter. Bake for 25-30 minutes, or until the brownies are set on the outside and only slightly jiggle in the center.
- Wait for the brownies to fully cool before cutting. Serve and enjoy!