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+ servings
2 stacks of brownies topped with creme eggs

Cadbury Creme Egg Brownies

You can't go wrong with these Cadbury Creme Egg Brownies - chewy, chocolaty decadence studded with sweet and creamy Cadbury Creme Eggs. Perfect for your next Easter gathering!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 16 brownies
Calories 164kcal


  • Preheat the oven to 325F degrees. Line a 8x8" baking dish with parchment paper.
  • Combine the water, oil and egg in a bowl and mix to com. Add the brownie mix and stir, being careful not to over-mix.
  • Pour the brownie batter in the parchment paper lined baking dish and spread out with a spatula.
  • Cut each mini Creme egg in half and press into the brownie batter. Use more or less Creme eggs as desired. I used 8, but you can use up to 12.
  • Bake in the oven for 39-43 minutes, until a toothpick comes out clean when inserted in the middle.
  • Remove from the oven and let cool for 10 minutes in the pan. Lift parchment paper up and set on a baking rack to fully cool.
  • Once cool, slice into squares. **Note brownies are easier to slice if they are chilled in the fridge.



Cook's Tips:
  1. Any brownie mix can be substituted for the Ghirardelli Brownie Mix. However, I find the Ghirardelli to be the best.
  2. Don't over-mix the brownie batter - it can cause your brownies to be more tough.
  3. Use more or less Cadbury Creme Eggs depending on your preference. The more you use, the sweeter your brownies will be.
  4. If you can't find mini Creme Eggs, substitute the full size. Chop them into pieces (it might get messy) and press into the brownie batter.
  5. Let the brownies cool fully before slicing. They are easiest to slice if they have been chilled in the fridge for an hour.


Serving: 1brownie | Calories: 164kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 47mg | Potassium: 36mg | Sugar: 15g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.2mg