Yield: 8×4″ loaf pan of brownies // Total Time: 40 min. // Disclaimer: This post includes affiliate links. //
Small Batch Cadbury Creme Egg Brownies
Cadbury creme egg brownies
Hello hello! I’m here today with some DELICIOUS brownies for Easter a.k.a cadbury creme egg brownies. If you’ve been around for a while, you might know that I had a cadbury creme egg brownie recipe from a long time ago – but this here is an updated version that’s also been small-batch-ified.
Why you’ll love these cadbury creme egg brownies
1. They’re so so fudgy. Just like my small batch fudge brownies, these brownies are super fudgy – as all brownies should be!
2. They come together quickly. The batter comes together in under 15 minutes and bakes for just 25 minutes.
3. They’re cute for Easter. I mean, what’s not fun about stuffing some cadbury creme eggs into some brownies – YUM.
Small batch cadbury creme egg brownies
These brownies are small batch which in this case means they’re baked in a loaf pan! I use and recommend an 8×4″ loaf pan, which will yield you 8 small brownies or ~6 medium-sized ones. If you’re looking to double the recipe, you can use two 8×4″ loafs and split the batter. Otherwise, you can triple the recipe and bake it all in an 8″ square pan, which is essentially my perfect fudge brownies with cadbury eggs baked in.
Weigh your ingredients
- Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can give you some undesirable results. This kitchen scale is super cheap and worked well for me when I was starting out! If you don’t have access to a scale, here is the best way to measure flour: fluff up the flour with a fork, then use a spoon to scoop it into your measuring cup. Use a knife to level off the top of the cup, then use as directed.
Mix the batter carefully
- When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
Get those perfectly crackled brownie tops
- The secret to getting those perfectly crackled tops is mostly in the eggs, a little in the chocolate. I usually recommend chopped chocolate over chocolate chips, but in this case, I’ve found that using chocolate chips gives a better-crackled top. Getting the sugar to dissolve and whipping air into the eggs is also super important, which is why we’ll beat together the eggs and sugar for ~2 minutes, until it’s light and fluffy.
How to get perfect brownie slices
- Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
How to tell when brownies are done baking
- Fudge brownies are a little more difficult to tell when they’re done since they are essentially meant to be a little raw. For that reason, I definitely don’t recommend using the standard toothpick test. Instead, you’ll know that your brownies are done when the edges have fully set and the middle of the brownies just BARELY move when the pan is jiggled. The listed time for baking is 25 minutes which is true if your oven is at 350F and are using a standard metal baking dish. I highly recommend using an oven thermometer so you know if your oven is actually the temperature it claims to be!
Ingredients and substitutions
All purpose flour: lends some structure to the brownies and makes them slightly chewy.
Salt: helps balance and bring out the sweetness and flavor of the brownies.
Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the brownies.
Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
Dutch process cocoa: lends a deeper chocolate flavor to the brownies. I love using dutch process cocoa because it has a deeper and richer flavor than natural cocoa, but natural cocoa or even black cocoa powder can easily be substituted in here.
Egg: binds the brownie batter together, adds moisture to the brownies, and is the main contributor to getting that perfectly crackled top.
Cadbury creme eggs: the star of the show, really.
How to make perfect fudge brownies
1. Chop up the cadbury eggs – 2 of them will be completely chopped up to be distributed in the batter, and three will be split in half to be baked on top of the brownies
2. Melt together the butter and chocolate in 30 second intervals, stirring after each. Immediately whisk in the cocoa powder. This will help with extracting some more flavor from the cocoa.
3. Beat together the egg and sugar for 2 minutes, or until the mixture is light and fluffy. This step is super important in getting a crackled top.
4. Add in the flour and salt. Fold the mixture gently until a few flour streaks remain, then add in the chocolate chips and chopped cadbury eggs and fold just until no flour streaks remain.
5. Pour the brownie batter into a prepared loaf pan. Slightly push the halved creme eggs into the top of the batter. Bake for 25 minutes, until the brownies only slightly wobble when the pan is moved.
6. Slice the brownies once they have cooled to room temperature, then enjoy!
Small batch cadbury creme eggs Q & A
What size loaf pan do I need?
- I used an 8×4″ loaf pan for these brownies, but if 9×5″ is all you have on hand then it will be perfect for the job! Just note that in a larger loaf pan, the brownies will be a tad more thin and therefore will require a little less baking time (probably 2-3 minutes less.)
How to store brownies
- These brownies can be stored in an airtight container at room temperature for up to 5 days, or stored in the freezer for up to 3 months.
Why do you measure in grams?
My recipes are all written in grams because it is the most 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! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these small batch cadbury creme egg brownies?
If you made these small batch cadbury 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!
Small Batch Cadbury Creme Egg Brownies
- 5 cadbury creme eggs
- 56 g unsalted butter (¼ c.)
- 135 g semi-sweet chocolate chips divided (½ c. + ¼ c.)
- 12 g dutch process cocoa (2 tbsp.)
- 1 egg
- 100 g granulated sugar (½ c.)
- 40 g all purpose flour (⅓ c.)
- ¼ tsp. salt
- Preheat the oven to 350°F / 175°C. Butter and line an 8×4" loaf pan with parchment paper.
- Chop up 2 of the cadbury creme eggs, and slice the other 3 in half.
- In a medium sized microwave safe bowl, melt together the butter and 90g (½ c.) chocolate chips in 30 second intervals, stirring in between each interval. Once the mixture is smooth, mix in the cocoa powder.
- In another bowl, beat together the egg and sugar vigourously for 2 minutes, or until the mixture is light and fluffy.
- Fold the melted chocolate mixture into the egg mixture until combined.
- Add in the flour and salt and fold just until a few flour streaks remain. Then, add in the chopped cadbury eggs and remaining 45g (¼ c.) of chocolate chips. Fold just until no flour streaks remain.
- Pour the brownie batter into the prepared pan. Slightly press the cadbury egg halves into the top of the brownie.
- Bake for 25 minutes, or until the brownies are set on the outsides and only ever so slightly jiggle in the middle.
- Wait for the brownies to fully cool before cutting. Serve and enjoy!
made these for Easter brunch and let me tell you… they were a HIT! first dessert to be gone from the table and endless compliments on how decadent and “sinful” they were. 10/10 will be making again!