Mini Creme Egg Brownies – Success at Last!

I may have mentioned once or twice the challenges I have faced with making chocolate brownies with mini creme eggs. I have seen recipes for them with a big creme egg halved and sat on top of the brownie, and my friend even has a recipe for those that works. Apparently though that is too easy for me.

Is this possible??

For ages I have been seeing pictures of gorgeous brownies where they have cut through a mini creme egg and the fondant is there giving this lovely image. Here’s a picture I found on google.


I have now tried 4 times to get Β a result similar to this. I winged it first, then I followed a couple of different recipes. No matter what happened though, even when the brownie itself was sill raw, the fondant melted and all we were left with was empty shells! I was starting to think that it is actually impossible and that the images were somehow faked (I’m sure they aren’t, this was just the depth of my despair with my baking).

And then, finally, we have something resembling success.

It’s still a bit hit and miss, there are some empty shells, some nearly empty shells, but (hooray) there are some with fondant in! Wahooo!!

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So here is my recipe for some, not so perfect, but ever so tasty Mini Creme Egg Brownies. Before I go any further, step 1 – the trick, it would seem, is to put your mini creme eggs IN THE FREEZER. Ours have been in the freezer for a couple of days. I have tried them in the fridge and at room temperature, and personally, only way I have got them to remotely work, was by freezing them first!


I’m melting…

2oz Plain Chocolate (I use Bournville)
4oz Milk Chocolate
2 x 89g Bags Mini Creme Eggs – FROZEN
8oz Caster Sugar
2 large eggs
4oz Butter
2oz Plain Flour
1 tsp Baking Powder
1/4 tsp Salt

Preheat the oven to 180Β°C

Line the base of a well greased oblong tin Β with greaseproof paper, allowing the paper to come up 2 inches above the rim of the tin.

Melt the butter and chocolate together in a heatproof bowl over simmering water on a low heat.

Meanwhile, whisk the eggs and sugar together until light and fluffy.


Once the chocolate and butter have melted, add to the egg/sugar and mix.

Add the flour, salt and baking powder, and mix gently but thoroughly.

Spread the mixture evenly in the tin. Bake for 15 minutes.


While the brownie is in the oven, take the mini creme eggs out of the freezer and unwrap (they are actually easier to unwrap when cold I find). Monkey had been ‘helping’ me bake and at this point I realised, he was COVERED in chocolate!

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After 15 minutes is up, take the brownie out of the oven and quickly place the eggs into the brownie, evenly, or hodge podge, depending on what you prefer!

Bake for a further 13 minutes. Check the brownie is cooked by inserting a sharp knife or cocktail stick into the brownie, if it comes out clear then it is cooked! Times can vary according to ovens so it is worth checking!!


Leave in the tin for 10 minutes to cool, then I left it to cool on a cooling tray for a little longer and then popped the whole thing in the fridge for a bit. Not sure if that helped set the fondant again but who knows!

When it has thoroughly cooled cut and see whether the fondant has evaporated! Hopefully yours will be better than mine. One of the problems with the whole slicing into the egg is that actually the top of the egg caves in when you slice through it as it is quite brittle once it has been melted. So I really don’t know how the other recipes I have seen have managed to have these whole eggs sliced perfectly with the fondant in the exact condition as it would have been….. but then, I am no master baker!!

Give these a try though, they are very very yummy even if they aren’t 100% how I wanted them to turn out!!


I’m always on the lookout for improvements, so may try and do them in a slightly smaller tin next time, so they are deeper… and may change the timings slightly so the creme eggs are literally int here for 10 mins. I am happy with these taste wise though and I’m not really sure I have the energy to try them again for a while, so I thought I would share the recipe with you now πŸ™‚

Have you tried Creme Egg Brownies yet?

Link up your recipe of the week

Tasty Tuesdays on

38 thoughts on “Mini Creme Egg Brownies – Success at Last!

    • thank you, they are so delicious and we did have a lot of fun making them – especially monkey! πŸ˜‰ xx

  1. yummy these look great and they stayed together too! Mine fell apart a bit but they tasted fab so that is what really matters! i love the mess your little helper is in with all his chocolately hands and face lol brilliant x

    • Exactly, as long as they taste good that is all that matters! Ooh I will have to have a look at yours too πŸ™‚ Ha ha yeah he loves baking, mainly because it involves eating the batter! xx

    • Ha ha I can’t believe you haven’t heard, you should definitely have a go, I bet you will be more successful than I am! πŸ™‚ xx

    • Aww yeah not the best timing for you! Good luck, not sure I could give up chocolate for a day, let alone Lent! πŸ™‚ xx

  2. Wow these look amazing and I’m not even a fan of creme eggs (PR offered to send me some recently and was shocked I didn’t fancy them)-thanks for such a fab post and for linking up to #tastytuesdays

    • Thank you and wow to not liking creme eggs, read that a few times lately! I love them, but I’m glad they are only around for a few months of the year, if that makes sense! Makes them more special πŸ™‚ xx

    • Oh interesting, I bet they would be yummy, though the caramel eggs are a bit much for me. I’ve seen a few people lately who aren’t fans of creme eggs so you definitely are not the only one! xx

  3. Haha, I can really relate to your post! I have seen gorgeous pictures of stuff (food, photography ideas etc.) on Pinterest and desperately tried to replicate the same thing at home, only to fail miserably… I love brownies and yours look great! I am planning to post a recipe with Snickers in soon, yum! Mel #TastyTuesdays

    • haha glad it’s not just me, can be so frustrating eh? Ooh sounds good, will look forward to that πŸ™‚ xx

  4. ooh they look divine! I’m lactose intolerant so I’m not supposed to eat chocolate – but every year I break that rule for creme eggs! I’m going to have to give this a try and to heck with the stomach ache!

  5. I love this post! I always wondered how they get them to hold their shape – add them near the end, I’ve always guessed. Thanks so much for linking up with #recipeoftheweek. I’ve pinned and tweeted this post and hope to see you linking up again soon! πŸ˜€ x

    • Thank you, it took a bit of trial and error! Thanks, I will be linking up again soon, have some recipe posts planned just struggled to find the time to write them lately! xx

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