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Creme Egg fudgy brownie traybake recipe

Creme Egg fudgy brownie traybake recipe

10 ratings

How do you eat your Creme Eggs? We love ours in this gooey, chocolatey traybake! The classic brownie mixture is studded with pieces of the iconic Cadbury fondant-filled eggs. Enjoy with a cuppa. See method

  • Serves 16
  • Takes 50 mins plus cooling
  • 328 calories / serving
  • Freezable
  • Vegetarian


  • 6 Cadbury Creme Eggs
  • 180g unsalted butter, diced, plus extra for greasing
  • 150g classic 74% dark chocolate, chopped
  • 30g cocoa powder
  • 140g caster sugar
  • 140g light brown sugar
  • 3 large eggs
  • 110g plain flour
  • 25g white chocolate, finely chopped

Perfect with:

Cadbury Creme EggThe iconic chocolate egg with a gooey, fondant centre. Cadbury Creme Egg
The iconic chocolate egg with a gooey, fondant centre.
Shop ingredients

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    11g 53%
  • Sugars

    30g 34%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 37.1g Protein 4.3g Fibre 2.3g


  1. Cut the Creme Eggs in half lengthways and lay them, filling-side up, in a container. Place in the freezer to harden until needed: this will stop them melting too much when baked. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square baking tin.
  2. Put the butter, dark chocolate, cocoa powder and sugars in a heatproof bowl set over a saucepan of barely simmering water, making sure the water doesn’t touch the bottom of the bowl. Heat, stirring occasionally, until melted and combined. Remove from the heat and set aside for 5 mins to cool slightly.
  3. Beat in the eggs, one at a time, then fold through the flour and a pinch of salt until no white streaks remain. Pour into the prepared tin and level the top.
  4. Bake for 10 mins. Remove from the oven and, working quickly, arrange the Creme Egg halves on top of the brownie mix, filling-side up. Return to the oven for 20 mins or until the brownies are just set but still with a wobble in the centre. Leave to cool completely in the tin.
  5. Meanwhile, melt the white chocolate in 30 sec bursts in the microwave, stirring in between. Drizzle over the cooled brownie. For easier slicing, transfer to the fridge for 1-2 hrs before cutting.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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