Easter is all about, total, full on, chocolate gluttony. Isn’t it? Well this recipe for seasonal, chocolate brownies most definitely is! Wrap them up for alternative Easter gifts or lay them out on the table for some very happy visitors, or even sit and scoff the lot on the sofa all to yourself- either way these are an Average Jane’s MUST-BAKE!

Creme Egg Brownies Recipe


120g Unsalted Butter
100g Plain Chocolate
80g Milk Chocolate
2 Eggs
1tsp Vanilla Essence
150g Caster Sugar
100g Plain Flour
20g Cocoa Powder
12 mini Crème Eggs

For the creme filling

30g Unsalted Butter
½ tsp vanilla essence
85g Golden Syrup
170g Icing Sugar
Splash of warm water

For the chocolate topping

100g Milk chocolate
20g Unsalted butter



Preheat your Oven to 180 degrees c and line a 20cm x 20cm tin with Greaseproof Paper. We find this easiest to do in 2 strips both the width of the base of the tin, one horizontally and one vertically, which marvellously covers all the tin.

Put butter, plain chocolate and milk chocolate in a glass bowl and melt over a saucepan of boiling water- stir to ensure it doesn’t catch.

Beat eggs well in another bowl and add vanilla essence. Stir into the chocolate mixture.

Then sieve in sugar, flour and cocoa powder one at a time.

Pour mixture into tin.

Push mini Crème Eggs into the mixture, evenly spaced. If you have any spare ones, you haven’t scoffed like us then cut them in half and push those in to. We found it better if the mixture covered the eggs.

Bake in the oven for 20-25 minutes checking to see when they are at your perfect point of gooey-ness. If you like them fluffy then leave them in a bit longer.

When cooked leave to cool completely on a wire rack.

To make the crème filling: mix all ingredients together, then a splash of water will make it a smoother paste.

When brownie has cooled, smear crème filling all over and leave in fridge for, ideally, a couple of hours. (It’s worth the wait, we promise!)

For the chocolate topping: melt the chocolate and butter together like before, in a glass bowl over a boiling pan of water. Then layer the mixture to cover the top completely and again leave to cool in the fridge. (Sooo close!)

Cut them into chunks, as big or little as you like, we did it around the Crème Eggs for a Crème-Eggy middle in each piece.

These are lovely and crisp straight out the fridge, but we preferred them gooey at room temperature. We also warmed them in the microwave and served them with a scoop of ice cream for a delicious dessert.


Now just try and not eat them all at once. Happy Easter! (We’re sorry!)
Tried them?! Tweet us a picture @tweetjanes

Tickled your fancy?


Latest Posts