Cadbury Crème Egg Brownies

If you're a fan of Cadbury Creme Eggs and love gooey, chocolatey brownies, then this recipe is a must-try for you! These Creme Egg brownies are the perfect combination of rich chocolate flavor and gooey creme egg filling, making them a decadent and indulgent treat that's perfect for Easter or any time of year!

We make this Cadbury brownies recipe every Easter using my easy gluten free fudge brownie as a base and adding in Cadburys creme eggs, but we have been known to also use Cadbury caramel eggs as this works just as well.

📋 Ingredients Notes

• Cadbury creme eggs - I used Cadbury creme eggs to give to make a Cadburys brownie. You can also use Cadburys caramel eggs. During easter time Creme eggs are often sold in packs of 5 which is perfect for this recipe. If you use a different brand be sure to check you are using gluten free chocolate eggs.
• Gluten free All purpose flour - Also known as gluten free Plain Flour in the UK. See my baking tips below for information on the flour blend used.
• Sugar - I used granulated sugar but superfine or caster sugar will also work well.
• Unsalted butter - If you opt for salted butter, skip the additional salt in the recipe. However, personally, I prefer unsalted butter.
• Chocolate - Use good quality chocolate. I recommend that you use your preferred chocolate. Always check that you are using gluten free chocolate as It's worth noting that certain chocolate brands may include gluten. To be on the safe side, I suggest verifying the ingredients label to confirm that it doesn't contain any gluten-containing ingredients.
• Oil - Using a neutral-flavored oil like vegetable oil will help achieve the desired fudgy, chewy texture in your gluten-free brownies. Alternatively, if you prefer, you could use canola oil.
• Cocoa Powder - I used a dutch processed cocoa powder.
• Eggs - Be sure to use large eggs at room temperature. Eggs add structure and stability to the brownies.
• Xanthan Gum - A regular ingredient in gluten-free baking. Essentially binding everything together just as gluten would do in regular baking. You can omit it if your flour blend already contains xanthan gum.
• Salt - Including salt in the brownie recipe can add depth and balance to the flavors, enhancing the overall taste.

See the recipe card below for ingredients measurements.

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make Creme Egg Brownies. See the recipe card below for more detailed recipe instructions.

Step 1: Place the creme eggs in the fridge or freezer for at least 1 hour. this will make them easier to cut in half later. Preheat oven to 175°C/325°F/Gas mark 3. Prepare an 8x8 baking tin with parchment paper. Place the chocolate and butter into a glass bowl.

Step 2: In a bain-marie, heat the chocolate and butter together over low/medium heat until they are gently melted and combined.

Tip: To set up a bain-marie, fill a pan about halfway with hot water and place a bowl on top. It's important to make sure that the water level in the pan is below the bottom of the bowl so that the steam generated by the water can gently heat the chocolate and butter.

Step 3: Combine the flour, cocoa powder, baking powder, xanthan gum, and salt, and then set the mixture aside.

Step 4: In a bowl, whisk the eggs and sugar together for at least 5 minutes, until the mixture becomes frothy and smooth in texture that is lump free (See image 4).

Tip: Whisking the eggs and sugar until they become frothy can help you achieve a shiny brownie top. During baking, the sugar in the mixture melts and caramelizes on top of the brownie, resulting in a glossy and crisp layer.

Step 5: Add the oil and vanilla to the whipped eggs and sugar. Combine the melted chocolate mixture with the whipped eggs and oil mixture. Mix until fully combined.

Step 6: Fold the wet chocolate mixture into the flour mixture, ensuring that there are no lumps and everything is fully combined. Be gentle during the process to avoid overmixing. Once the brownie mixture is lump free and nice and shiny it is fully combined (See image 6).

Step 7: Add the fudgy brownie mixture into a lined baking tin and spread evenly. Carefully with a sharp knife cut the creme eggs in half.

Step 8: Press the creme egg halves slightly into the brownie mixture. To ensure each slice of the creme egg brownie has a full half, I prefer to place the creme eggs in a row (See image 8).

Bake the Cadbury brownie mixture in the oven for about 25-30 minutes. Check for doneness by inserting a skewer, which should come out almost clean when the creme egg brownies are ready. Avoid overbaking the brownies, as they will be slightly moist, and have a few bits of brownie on the skewer when they are done.

Carefully place the baking tray on a cooling rack leaving the creme egg brownie in the tin to cool. When the gluten free creme egg brownie is almost cool cover it and place it in the refrigerator for at least 30 minutes. If you try to slice while still warm it may have a gooey mess as brownies require time to set and continue to bake while cooling.

Tip: A creme egg can be sliced in half by gently holding it in one hand and using a sharp knife to cut through the middle. To make it easier to cut, I recommended refrigerating the creme eggs for a short time before slicing as this will firm up the cream inside as without chilling they may break easier and the cream will pour out.