Mini Cadbury Creme Egg Brownies

Perfect Easter treat! It’s like a scavenger hunt in a pan!
When the girls at work know you are doing brownie month on your blog and one of them sends you a picture with brownies stuffed with Cadbury creme eggs, how can you resist to make them? You can’t! Especially when another colleague gives you the eggs to make it. Now you’re stuck! Happily stuck of course!
The original recipe that I found for this post came out on the dryer, dense and chocolaty side. So it depends what you are looking for in a brownie recipe. You can really make this recipe with any brownies recipe or mix with the addition of these little treats.
You can also add as many eggs as you would like! Making sure to try and leave room in between them for proper baking 🙂
Keep in mind that this batter comes out a little thick and might take some patience to spread in the pan. Note that it does expand and rise, so not to worry if it does not reach the sides 100%.

Mini Cadbury Creme Egg Brownies

Prep time: 10 minutes     Cook time: 25-30 minutes     Cool time: 30 minutes


3 oz semi-sweet chocolate (chips or chopped up bakers)
1/2 cup room temperature butter
1/2 cup brown sugar
1 egg
1 cup all-purpose flour
1/2 tsp baking powder
10-20 mini Cadbury creme eggs, unwrapped


Preheat the oven to 350°F. Butter an 8×8-inch square baking pan and cover with a strip of parchment, extending it up two sides to help lift brownies once baked. Butter the parchment.

In a microwavable safe bowl, place the chocolate and microwave for 30 seconds at a time, until melted. Stir to combine (I use a chopstick as not to waste chocolate). Set aside.

In a mixing bowl, cream the butter and brown sugar until light and fluffy, about 1-2 minutes.

Add the egg and stir well.

Pour in the melted chocolate and keep stirring.

Slowly add the flour mixed with baking powder.

Spread the batter on the bottom of the prepared pan and press in the mini Cadbury creme eggs.

Bake for about 25-30 minutes or until the top is set and firm to touch or until toothpick inserted into center comes out almost clean.

Let cool completely before cutting into bars or triangles. Enjoy!

{Original recipe found on Une gamine dans la cuisine}

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