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Cadbury Creme Egg Brownies

Indulgent Cadbury Creme Egg Brownies for an Easter Delight

These Cadbury Creme Egg Brownies blend fudgy chocolate with gooey Cadbury filling for a nostalgic Easter treat.
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Prep Time 10 minutes
Cook Time 43 minutes
Cooling Time 10 minutes
Total Time 1 hour 3 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box Ghirardelli Double Chocolate Brownie Mix or other high-quality double chocolate mix
  • 1 large Egg essential for structure and moisture
  • ¼ cup Water
  • ⅓ cup Oil can be substituted with melted butter
For the Gooey Filling
  • 8-12 pieces Mini Cadbury Creme Eggs can use full-size Cadbury eggs, chopped

Equipment

  • 8x8 inch baking dish
  • Mixing bowl
  • Whisk
  • spatula
  • Toothpick

Method
 

Step-by-Step Instructions for Cadbury Creme Egg Brownies
  1. Preheat your oven to 325°F (163°C) and line an 8x8-inch baking dish with parchment paper.
  2. In a medium bowl, combine ⅓ cup of oil, 1 egg, and ¼ cup of water. Whisk until well combined.
  3. Add your Ghirardelli Double Chocolate Brownie Mix to the wet mixture. Stir gently until just combined.
  4. Pour the brownie batter into the prepared baking dish, spreading it into an even layer.
  5. Cut 8-12 mini Cadbury Creme Eggs in half and press each half, cream side up, into the brownie batter.
  6. Bake for 39-43 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs.
  7. Remove from the oven and cool in the pan for about 10 minutes before transferring to a wire rack.
  8. After cooling completely, slice into squares and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gCalcium: 2mgIron: 4mg

Notes

These brownies are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.

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