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.
If you are a lover of brownies and looking for some inspiration for brownies with a twist you have to try my gluten free brookies, gluten free pumpkin brownies, Gluten free cheesecake brownies, or gluten free ice cream sandwiches that have a brownie base.
We love experimenting with delicious fun Easter bakes and treats using the gluten free easter eggs and treats that appear in the stores every year. Although Cadburys creme eggs are available all year round so there is no excuse not to make them all year round!
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⭐ Why we love this recipe
- Easter treat - A fun Easter twist on a traditional brownie. Although I must confess we have been known to these any time of year!
- Brownies from scratch - I must say, brownie box mixes never quite satisfy my cravings, but this gluten-free brownie recipe from scratch is, in my opinion, the best. I have made it time and time again, and it always hits the mark.
- Rich fudgy flavor - The Cadbury creme egg brownies have a rich, fudgy flavor and a chewy texture that avoids the dry, cakey consistency found in some recipes. Plus, all the ingredients are gluten-free, but no one would ever guess!
- Creme egg or Caramel egg - These Easter brownies can be made using Cadbury cream eggs, Cadbury caramel eggs, or both if you want to mix it up and make a delicious Cadburys brownie.
📋 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.
⚡ Substitutions & Variations
- Cadbury caramel brownies - instead of creme eggs use Cadbury caramel eggs or mix it up by using a combination of both Cadbury eggs.
- Melted chocolate drizzle - after the Cadbury brownies have cooled melt a little white chocolate and drizzle over the top. Just like in my Gluten free raspberry and white chocolate blondies and Easter Rice Krispie treats I used white chocolate with a drop of food coloring.
- Dairy free creme egg brownies - Sadly Cadburys creme eggs are not dairy free. If you want to make dairy-free cream egg brownies I recommend making Vegan creme eggs from Christina at Addicted to dates and making my gluten free fudge brownies with dairy free butter and chocolate. Press the dairy free creme eggs into the brownie when it is cooling rather than before baking.
🥣 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.
💡 Pro Recipe Tips
- Tip #1: Chill the Creme eggs - It's recommended to refrigerate the creme eggs for a short time before slicing, as this will firm up the cream inside and make it easier to cut without breaking or causing the cream to spill out.
- Tip #2: Achieve a fudgy brownie texture - In this recipe, we use a combination of oil and butter to create a moist, tender, and fudgy texture that results in deliciously rich and chewy Cadbury brownies.
- Tip #3: To achieve the perfect creme egg brownie, avoid overbaking and remove the brownies from the oven as soon as a skewer comes out almost clean, but not completely dry. Once done, leave the brownies in the tin until fully cooled, and then refrigerate for at least 30 minutes before cutting into your desired size squares with a sharp knife.
❔ Recipe FAQs
Store these Cadbury Creme egg brownies in an airtight container for up to 4 days.
Yes, Cadbury's Creme Eggs do not contain any gluten-containing ingredients, making them a gluten-free treat. However, it's important to always check the label for the most up-to-date information, as ingredients may change over time.
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.
💭 Gluten Free Baking
- Gluten Free Flour – I used a shop-bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and grams as baking is a science. When baking gluten-free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
🐣 More Easter recipes
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📖 Recipe
Creme Egg Brownies
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- 8x8 baking tin
- Parchment paper
Ingredients
Ingredients for Creme egg brownies
- 100 grams Chocolate Be sure to use gluten free chocolate
- 100 grams Unsalted butter
- 130 grams Gluten free All-purpose flour AKA gluten free plain flour in the UK
- 30 grams Cocoa powder
- 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ¼ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum.
- ¼ teaspoon Salt
- 2 Large Eggs Room temperature
- 200 grams Sugar
- 120 ml Vegetable or Canola oil
- 1 teaspoon Vanilla extract
- 5 Cadbury creme eggs Chilled
Instructions
How to make Cadbury creme egg brownies
- 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.
- In a bain-marie, heat the chocolate and butter together over low/medium heat until they are gently melted and combined. (See recipe notes for how to set up a bain-marie)
- In a separate bowl combine the flour, cocoa powder, baking powder, xanthan gum, and salt, and then set the mixture aside.
- 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 on the recipe post).
- 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.
- 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 on the recipe post).
- Add the fudgy brownie mixture into a lined baking tin and spread evenly. Carefully with a sharp knife cut the creme eggs in half (See recipe notes for more information).
- 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 in the recipe post).
- 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.
Notes
- Tip #1: Chill the Creme eggs - It's recommended to refrigerate the creme eggs for a short time before slicing, as this will firm up the cream inside and make it easier to cut without breaking or causing the cream to spill out.
- Tip #2: Achieve a fudgy brownie texture - In this recipe, we use a combination of oil and butter to create a moist, tender, and fudgy texture that results in deliciously rich and chewy Cadbury brownies.
- Tip #3: To achieve the perfect creme egg brownie, avoid overbaking and remove the brownies from the oven as soon as a skewer comes out almost clean, but not completely dry. Once done, leave the brownies in the tin until fully cooled, and then refrigerate for at least 30 minutes before cutting into your desired size squares with a sharp knife.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Cadbury creme egg brownies recipe.
Did you make this recipe? I would love to hear from you!