Gooey Easter Mini Creme Egg Brownies

If there’s one thing I have to bake every Easter, it’s these Gooey Mini Creme Egg Brownies. They’re rich, fudgy, a little bit messy, and absolutely loaded with chocolate – basically everything you want from an Easter treat in one tray.They’re the kind of brownies you pop down on the table and everyone quietly hovers, “just waiting” for you to say it’s okay to dig in. Whether you’re baking for family, friends, or just because you fancied something chocolatey with a cuppa, these are such a simple little joy.

Ingredients
You’ll need:
• 200 g unsalted butter
• 200 g dark chocolate
• 3 large eggs
• 275 g caster sugar
• 100 g plain flour
• 50 g cocoa powder
• 100 g white chocolate chips
• 100 g milk chocolate chips
• 3 bags mini Creme Eggs, frozen and unwrapped (foil removed)
• Extra Creme Eggs (halved) for the top – optional, but very hard to resist
A quick tip: freezing the mini Creme Eggs first helps them keep that lovely gooey centre instead of disappearing completely into the batter.

How to Make Them

Get everything ready
Preheat your oven to 180ºC (160ºC fan).
Line a 9” square baking tin with parchment paper – I like to leave a bit hanging over the edges so you can lift the brownies out easily later.
Melt the butter and chocolate
Pop the butter and dark chocolate into a heatproof bowl.
Gently melt it over a pan of simmering water, or microwave in short bursts, stirring in between, until it’s smooth and glossy.
Set it aside to cool down a little – you want it closer to room temperature so it doesn’t cook the eggs.

3. Whisk the eggs and sugar
In another bowl, whisk the eggs and caster sugar together.
Keep going for a few minutes until the mixture turns pale, thick and mousse‑like, and almost doubles in volume. This step gives you that lovely shiny top and a gorgeous texture, so it’s worth the extra minute or two.

4. Bring the two together
Pour the cooled melted chocolate mixture over the whisked eggs and sugar.
5. Gently fold everything together with a spatula until it looks smooth and combined. Take your time here – you don’t want to knock out all the air you’ve just whipped in.

6. Add the dry ingredients
Sift the plain flour and cocoa powder over the top of the mixture.
Fold again until you can’t see any streaks of flour. It should look thick, glossy and very tempting already.

7. Stir in the chocolate and Creme Eggs
Now for the fun part.
Fold through the white chocolate chips, milk chocolate chips and the frozen mini Creme Eggs. You should have a gloriously chunky, chocolate‑packed batter.

8. Time to bake
Pour the batter into your lined tin and level the top.

9. Bake in the preheated oven for around 25–30 minutes.

The edges should look set, but the middle should still have a slight wobble – that’s your fudgy centre in the making.

10. Add the extra Creme Eggs
When the brownies come out of the oven, gently press the halved Creme Eggs onto the top.
They’ll soften and sink in slightly, giving you that picture‑perfect, gooey Easter brownie look.

Let them set (the hardest part!)
Leave the brownies to cool completely in the tin.

If you want really neat slices, pop the whole tin into the fridge for a couple of hours so the chocolate can firm up.
Once chilled, lift them out using the parchment and slice into squares or chunky bars. Serve at room temperature for maximum gooeyness.

How to Serve
This is where you can have a bit of fun:
• Warm a slice gently and add a scoop of vanilla ice cream.
• Pile them up on a plate or stand as a centrepiece for your Easter table.
• Wrap a few pieces in parchment and ribbon as a sweet little gift for a neighbour, friend, or family member.
They’re rich, indulgent, and feel just that little bit special – exactly what an Easter bake should be.

Storing Your Brownies
• Keep them in an airtight container at room temperature for up to 3 days.
• If your kitchen is warm, you can store them in the fridge and bring them out a little before serving.
• They also freeze really well: wrap slices individually and freeze for up to a month. Perfect for when you fancy a sneaky treat with a cup of tea.

A Little Easter Tradition
These brownies are one of those recipes that easily turn into a little ritual – you make them once, someone asks for them again next year, and suddenly they’ve become “your” Easter bake.
If you do try them, I’d love to know how they went for you – did they make it to the table, or did everyone start picking at the tray while they were still warm?